This hearty egg dish is great served at any time of day.
This stew, laden with roasted peppers and tomatillos, becomes even more flavorful after one or two days, so it’s great if you’re able to make it in advance.
Corn and cherries reach their peak at about the same time in the summer, and these pancakes highlight them both.
This is such a fast meal to get on the table. Chop the vegetables while the quinoa is cooking, stuff the peppers, then put your feet up while everything’s in the oven.
This substantial summer salad is a meal on its own. Tender, grilled chicken and blanched green beans are tossed in a lemony vinaigrette.
Frying the tofu in a separate pan means you’ll end up with a nice crispy crust on the tofu cubes. Make a pot of rice, and this is an easy weeknight meal.
Using pre-made dumpling wrappers makes these easier, and once you’ve folded a few, you’ll be a pro.
This egg dish is excellent cold or at room temperature, so it’s a nice make-ahead option for brunch, a potluck, or a weeknight dinner. You’ll need to flip it partway through cooking, so a nonstick or very well-seasoned pan is essential.
Zucchini is stuffed with za’atar-seasoned lamb and summer vegetables, then baked and served with creamy garlic yogurt.
Light zucchini noodles are tossed with a sauce that’s similar to pesto - made with lemon, parsley, and garlic, it is a bright, flavorful sauce that’s good on everything. For a taste of summer in the dark days of winter, keep the extra sauce this recipe makes in the freezer.
This warm weather dish is the perfect reason to break out your spiralizer.
Apricots turn even sweeter when grilled.
Seriously the most amazing, not to mention unexpected, Caesar salad.
These hearty little fritters use chickpeas and chickpeas flour as a binder instead of egg to great effect. The red onion jam is quick to make and so delicious, you won’t want to skip this extra step.
Similar to an Italian panzanella salad, this salad is Syrian in origin, and includes fresh herbs and crunchy romaine.
Served in fresh lettuce cups, this refreshing and hearty salad is so easy to make and makes a great meal on its own.
Perfect summertime cookout fare. The roast pork is succulent and the cilantro mojo is bright and spicy.
Without a doubt my favorite cilantro-centric recipe. Soba noodles are tossed in a fresh, garlicky, cilantro-heavy sauce, and topped with barely blanched Romanesco broccoli and golden tofu matchsticks. The Romanesco is easily substituted with another vegetable.
This easy omelet is delicious as is, but is also a great jumping off point if you feel creative or have vegetables you want to use up, it lends itself so well to improvisation.
This elegant brunch recipe for Eggs Benedict replaces the English muffin with a portobello mushroom, making it gluten-free and Paleo-friendly.
These grilled mushroom tacos are delicious, with avocado and shredded red cabbage - but the star of the show here is definitely this sauce. It’s cashew-based, with roasted jalapenos, garlic, and cucumber, and you’ll want to have it on everything.
These easy, people-pleasing pizzas use portobello caps as individual pizza crusts.
A creamy and rich risotto that highlights one of the best vegetables of spring, minus the cheese.
Be sure to use Percorino in this salad for a nice, creamy dressing - other cheeses won’t work as well.
Tender blanched asparagus joins seared tuna, hard-boiled eggs, and wedges of golden potato for a very springtime Nicoise salad.
This dish will require a decent amount of prep work, but much of it can be done ahead of time (make the dressing a day or two in advance, cook the tofu and cube the mango and have those ready in the fridge). It is well worth the effort - this is certainly one of the most memorable meals I’ve had in ages. Soba noodles are coated in a sweet, spicy, and lime-kissed sauce, then tossed with little cubes of pan-fried tofu, eggplant, chunks of fresh sweet mango, and handfuls of fresh herbs.
Rich and creamy duck eggs are higher in protein and fat than chicken eggs. A simple scramble highlights their flavor.
These savory bundles make a delicious shared appetizer at a casual party. Substitute goat or feta cheese if desired. Add caramelized onions to the rolls for a rich, sweet earthy flavor.
Warm and lightly spiced, this simple soup is easily doubled for packing into lunches all week.
Easy, nourishing, and delicious, this hash will fill you up and make your house smell amazing while it cooks.
If prepping the Swiss chard is too time-consuming, using 5 or 6 cups of frozen spinach would be a good shortcut - just be sure to squeeze out excess water!
If you grilling won't work for you, you can broil the chicken breasts instead. See the note for cooking instructions. This take on Green Goddess sauce calls for 1/2 cup of fresh herbs, and you can use any combination you like. Some good ones to try: basil, chives, cilantro, and parsley, or chervil, mint, and tarragon.
Mascarpone cheese and Meyer lemons are made for each other - both are mild and barely sweet, with a bit of tang. Together they make a rich and silky sauce that’s still light.
For a golden, crisp crust and moist meat, this chicken is first weighted down with two bricks, then seared for a few minutes and finished in the oven.
This is an authentically Irish owner recipe submission.
This quick and easy noodle dish is light and flavorful, perfect for the first days of spring. Whether served as a hot entrée or cold salad, eggrolls or spring rolls are a great accompaniment for this dish, along with Thai iced tea and mango sorbet.
Cauliflower stands in for couscous in this warm winter salad that will please everyone. Zesty curry powder makes it a flavorful companion to braised chicken or baked tofu. Garnish with crumbled feta cheese if desired. Add cubed marinated and baked tofu to any leftovers and stuff into a pita for tomorrow’s lunch.
Using premade enchilada sauce makes making enchiladas so simple! Dinner will be on the table in less than 30 minutes.
This is such a straightforward recipe (and only dirties one pan!), you’ll want to make it again and again. It’s easy to double, and if you want to up the orange flavor, try cooking the grated beets in orange juice instead of water at the end. The orange butter is amazing slathered on the beets and beet greens as well as the chicken.
This colorful risotto is deceptively simple to prepare, but be warned that if you go with red beets instead of gold, it is a bit messy.
This crispy tofu is baked, not fried, and glazed with an easy sauce that only has five ingredients. If you’ve never tried cauliflower rice, it’s a game-changer - so fast and yummy, and a great way to get more vegetables in your diet! Use gluten-free soy sauce, and this recipe is gluten-free as well as vegan.
This hearty, quick curry is ideal winter fare. Serve with naan or steamed basmati rice to sop up the flavorful sauce.
This recipe is a complete celebration of cauliflower, with crispy-edged roasted steaks and a creamy, intense puree. For a vegan meal, use unsweetened nut milk instead.
This recipe calls for broccolini, but sliced bell peppers, broccoli, zucchini, or asparagus (when it’s in season) would all be excellent substitutions.
Juicy tangerines and crunchy almonds accent this easy vegan recipe. It’s gluten-free if you use gluten-free tamari, too!
Studded with chia seeds, the wonderful superfood, these pancakes are really easy to whip up.
High in protein, gluten- and dairy-free, these pancakes cook up golden brown with crispy edges and a soft, custard-like center. They are very delicate while cooking, so be sure to keep the pancakes small so they’re easier to flip, and be patient when flipping them. See the note for ideas for variations.
Classic New Year's fare, vegetarian version!
This hearty stew is comfort food at its best. Not heavy, but satisfying and full of healthy ingredients.
This is the kind of simple, savory stir-fry that you’ll want to make over and over. It’s a versatile template for a meal, so you can substitute or add vegetables that you have on hand or are in season. Make a pot of rice, and you have a dinner that will please everyone.
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