September 2017

Cook once, eat twice with this heady, flavor-forward steak that handily turns into French Onion–Style Beef Vegetable Soup the next day.

Exceptionally hearty, these cabbage rolls are stuffed with a mouthwatering array of meaty mushrooms and chewy quinoa.

This hummus uses avocado in place of tahini for an extra-velvety spin on everyone’s favorite dip. For best results, use Hass avocados, which are the creamiest variety.

Fragrant and flavorful, these vegetable-packed muffins are a wonderful treat any time of day.

This vegan lasagna may taste decadent, but it’s actually a lightened-up version of traditional cream-heavy varieties. Relying on heart-healthy beans and nuts and loaded with mineral-rich greens, this one-pan wonder is exceptionally satisfying.

This bowl packs a little of everything for a light yet satisfying lunch or dinner that will keep your taste buds guessing with every single bite.

Super-stuffed tacos are the perfect vehicle for leftover grilled chicken and vegetables. A quick radish salsa adds a nice crunch to the filling.

Cutting chicken breasts into thin cutlets helps them cook quickly on the grill – if you can find pre-sliced cutlets, use them instead and save yourself the prep work. A quick blender sauce with fresh basil and lime is smothered over top for a zesty, spicy kick.

Leftover roasted cauliflower turns into a simple, creamy side dish that's perfect for this company-worthy crusted fish.

Why splurge on infused oils when you can so easily (and inexpensively) make your own? Here, we quickly heat sage and garlic in oil to add herbaceous notes to the cauliflower and greens.

Pineapple lovers, this one’s for you. The juicy fruit lends a sweet-tart flavor to this veggie-packed stir-fry. We love it served over brown rice.

The balance of sweet and sour flavors, a keystone of Asian cooking, is the inspiration behind this bowl.

Traditionally, the baguette is broiled on top for French Onion Soup, but toasting it separately speeds this recipe up, and you don’t need to use ovenproof bowls.

Your childhood favorite gets a clean eating makeover thanks to a lightly spiced, gluten-free coating and being baked instead of fried.

Chickpeas and walnuts add protein to this spinach salad to fuel you through busy afternoons. Roast the beets in advance for quicker assembly.

Usher in fall with this fragrant pumpkin bread made from gluten-free rice flour and warming spices.

Skip the sugar-laden pumpkin spice drinks at coffee shops. Made with spinach and almond milk, this smoothie is a vitamin powerhouse that will give you a solid start to your day.

Move over, apple butter. This simple blend is outrageous on just about everything. Some of our favorites? Try it spread on sliced fruit or slathered on pumpkin spice bread.

Roasted Brussels sprouts and chicken get tossed with a zippy garlic-yogurt dressing for a hearty meal that you can eat throughout the week.

These portable parfaits have two fruity layers: a cherry and a banana layer, all topped with chopped plums and crunchy almonds for a filling breakfast. Get creative with chopped fruit and nuts of your choice for sprinkling between layers and on top.

A sprinkling of Za’atar, an aromatic Middle Eastern blend of herbs and spices, gives these baked pita chips addictive flavor without the need for a ton of oil or salt.

Make a batch of these protein-packed burritos on Sunday and store them in your fridge or freezer for heat-and-eat breakfasts or lunches throughout the week.

In our twist on a traditional potato salad, a fresh and fragrant pesto brings the chicken, potatoes and green beans together. We’ve suggested poached chicken here, but you can use any leftover chicken you have on hand.

Meaty mushrooms, walnuts and a handful of spices transform into a savory meatless swap for taco meat – the texture is uncannily similar!

This genius jar of healthy, quick-cooking ingredients is the answer to your desk-lunch woes. If you’re using precooked shrimp, add it to the jars while still frozen – it’ll thaw in the fridge overnight and be ready to eat by lunchtime. If you're using fresh shrimp, simply cook and add to the jars as directed.

Full-fat coconut milk is key to achieving the luscious creamy texture that’s often lacking in dairy-free puddings. For a pop of color, sprinkle with curls of lemon zest, mint or berries just before serving.

The term “breakfast cookie” might sound like a devilishly delicious oxymoron, but we’re not kidding around with these good-for-you jumbo cookies. They’re made with protein-rich almond flour and pecans and naturally sweetened with maple syrup for an easy, grab-and-go breakfast.

Bitter arugula’s got bite, but late-summer peaches and a citrusy maple dressing hit the sweet notes to give this seasonal salad the perfect balance of flavors. If taking this salad to go, store the dressing in a separate container and toss with the salad when you’re ready to eat.

A vivid homemade curry with lime leaves, Thai chiles and lemongrass is just the thing to give humble cauliflower main-dish status.

Nutty, earthy and with just the right amount of heat from Sichuan peppercorns, this stir-fry gives you all of the satisfaction of takeout without artificial thickeners.

How do you clean up a classic comfort food like mac & cheese? Bingo! By blending in vitamin-rich cauliflower.

This rich, beautifully balanced recipe keeps it as simple as can be, using only one pot and an immersion blender to make it all come together on the stove top.

If you're skipping animal protein but have a hankering for something that feels meaty, look no further. This vegan wrap has all the smoky chew you'd want from a traditional BLT.

Buckwheat is not only full of robust flavor, but it's also a fiber-rich nutrition powerhouse that's naturally gluten-free.

Sour cream adds richness and fluffy texture to these decadent cupcakes topped with a fudgy, date-sweetened espresso buttercream – you’d never know they were 100% whole wheat!

Serve this zesty North African stew made in the Instant Pot with kamut, a deliciously plump and chewy ancient wheat. It’s an inexpensive staple you’ll find in bulk and natural food stores.

Sorghum is a gluten-free seed with a mild flavor and slightly chewy texture. When paired with red beans and shrimp for the Instant Pot, it puts a healthy spin on old-fashioned red beans and rice.

When you cook hulled barley – also called whole-grain barley – in a pressure cooker, you don’t have to soak it beforehand, which cuts down on prep time. It also makes the barley tender and creamy without all the stirring you usually have to do to make risotto on the stove top.

The Instant Pot is a terrific tool for cooking dried beans because it saves you hours of soaking and simmering. Cooking times can vary depending on the batch, so test a chickpea after cooking, and if it’s still tough, add another 5 minutes cook time, then repeat.

Want to do some easy batch cooking with your Instant Pot? Omit the sweet potatoes and broccoli and double the zesty chicken and barbecue sauce ingredients – the leftovers freeze beautifully.