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Curry Roasted Almonds
By Robin AsbellToasted cumin seeds complement the curry powder in these toasted almonds, and maple syrup adds a touch of sweetness.
Course: Appetizers
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Kale Caesar With Parmesan Crisps
By Robin AsbellReplace the traditional croutons with crispy Parmesan frico in this creative kale Caesar salad.
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Arugula Salad With Chive Vinaigrette
By Maddie AugustinThe cruciferous veggies in this salad — arugula and cabbage — contain glucosinolates, which feature sulfur that supports liver function.
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Roasted Artichokes With Tahini-Yogurt Sauce
By Maddie AugustinArtichokes are rich in antioxidants and also have choleretic effects, meaning they help stimulate bile production and aid digestion.
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Creamy Cauliflower Soup
By Maddie AugustinLeeks, garlic, and other alliums contain prebiotics, an indigestible fiber that provides critical support for your gut microbiome and digestive health.
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Crunchy Thai Salad
By Katie Koteen and Kate KasbeeSwap quinoa for the millet in this salad, which gets its kick from a Thai peanut sauce.
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Sweet Potato Breakfast Boats
By Katie Koteen and Kate KasbeeThese Mexican-inspired sweet potatoes are baked, split lenghtwise, and topped with black beans, corn, salsa, and avocado.
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Mediterranean Stuffed Peppers
By Katie Koteen and Kate KasbeeThese veggie-packed stuffed peppers are paired with a creamy vegan cucumber- tzatziki sauce made from soft tofu, lemon juice, cucumber, garlic, and herbs.
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Dijon-Sage Braised Short Ribs
By Robin AsbellThese slow-cooker short ribs are topped with crispy sage leaves.
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Pecan and Goat Cheese-Stuffed Dates
By Robin AsbellThis make-ahead appetizer has only four ingredients.
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Fromage Fort
By Kaelyn RileyUse up all your leftover cheese bits and rinds in this easy appetizer.
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Roasted Swiss-Chard Stems With Creamy Sesame Dressing
By Kaelyn RileySwiss-chard stems are removed and discarded in most recipes, but they're quite versatile, flavorful, and worthy of saving. They can also be steamed, grilled, or sautéed.
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Lemony Olive Oil-Poached Broccoli Stems and Chickpeas on Ricotta Toast
By Kaelyn RileyBroccoli stems and leaves — which most people toss — are the perfect foil for creamy ricotta, lemony chickpeas, and crusty sourdough toast.
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Lemon–Blueberry Energy Bars
By Kaelyn RileyCoconut flakes, almonds, lemon zest, dates, dried blueberries and more come together in the food processor to make these homemade energy bars.
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Chocolate–Banana Energy Bars
By Kaelyn RileyCoconut flakes, almonds, and dates come together with bananas and cacao nibs to make these homemade energy bars.
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Key Lime Energy Bars
By Kaelyn RileyLime zest, dates, crystallized ginger, almond butter, and cashews are just some of the ingredients in these homemade key-lime energy bars.
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Pumpkin-Spice Energy Bars
By Kaelyn RileyPumpkin purée, hazelnuts, dried cranberries, dates, and warming spices are just some of the ingredients in these DIY energy bars.
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Quick-Pickled Veggies
By Kaelyn RileyAdd crunch to your meals with quick-pickled ginger and quick-pickled veggies like carrots, radishes, and green beans.
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Tomato and Jalapeño Toasts
By Aimee Trudeau, Mai-Yan Kwan, and Emily NielsonA spicy, citrusy take on bruschetta.
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Skillet-Baked Brie
By Aimee Trudeau, Mai-Yan Kwan, and Emily NielsonWho says you need to bake Brie in an oven? Try this campfire recipe, which heats up Brie in a cast-iron skillet with toasted pecans and a bit of brown sugar.
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Bagna Cauda with Endive + Fennel
By Julia TurshenCookbook author Julia Turshen offers her take on the savory Italian dip — plus two ways to reinvent the leftovers.