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Lemony Lentil Quinoa Salad
By Rebecca KatzA zingy Mediterranean lentil salad with cucumbers, fresh mint, and crumbled goat or feta cheese.
Diet: Vegan
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Lentil Hummus
By Rebecca KatzUse leftover lentils instead of chickpeas to make the creamy Middle Eastern dip.
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Basic Lentils
By Rebecca KatzThis simple recipe works for any type of lentil. Try presoaking the lentils, which makes them easier to digest and increases nutrient availability.
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Lentils With Roasted Beets
By Rebecca KatzThis vibrant beet-and-lentil salad can also be served warm over arugula or spinach.
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Simple Sautéed Greens
By Rebecca KatzGot three to five minutes? Then you have time to make these garlicky dark leafy greens.
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Skillet-Roasted Winter Vegetables
By Russ CrandallFor a delicious heritage twist, roast these root veggies in duck fat or lard.
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Kitchari
By Rebecca KatzThis Indian-inspired mung bean soup includes cauliflower, carrots, and both fresh and dried turmeric.
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Kabocha Squash Mash
By Allen Lim, PhDAny seasonal variety of squash, including pumpkin, will work with this simple recipe.
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Broccoli Soup With Smoked Trout and Chives
By Allen Lim, PhDServed hot or cold, this is a simple soup you can enjoy throughout the year. For a vegetarian version, skip the smoked fish and finish it with a splash of good extra-virgin olive oil.
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Sundried-Tomato-Walnut Tacos With Avocado Crema
By Haile ThomasTeen chef and health advocate Haile Thomas shares her recipe for vegan grain-free tacos.
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Roasted Squash With Curry and Turmeric
By Robyn YoukilisThis dense winter-squash dish is nourishing for your body and satisfying for your belly. Make it a part of your weekly cooking routine.
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Kale, White Bean, and Fennel Soup
By Robyn YoukilisThis tastes like a gourmet soup that took days to prepare, but it actually involves little hands-on work.
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Sautéed Wakame and Green Beans
By Crystal June MaderiaThis calcium-rich seaweed has a deep-green hue, long and wide leaves, a salty–sweet flavor, and a soft texture. Complement this sea vegetable with green beans, and top with tamari and sesame seeds for a nutritious side dish.
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Braised Radishes With Honey and Black Pepper
By Michael AnthonyBraising softens radish roots and tempers their spicy rawness. The sweet honey and aromatic black pepper in this recipe complement, rather than detract from, the character of the radishes, and the browned edges of the radishes themselves add a flavorful touch.
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Warm Wilted Pea Shoots
By Michael AnthonyThink beyond the pea pod. Succulent pea shoots have long been a staple in Chinese cooking, and some U.S. farmers are now growing peas especially for their shoots and leaves. Look for pea shoots in late spring, and enjoy them in any dish as a replacement for greens like spinach, Swiss chard, or kale. You can add raw pea shoots to salads for an extra kick, but wilting them really brings out their flavor.
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Spinach Salad With Grapefruit, Avocado, and Pomegranate
By Betsy NelsonThis beautiful winter salad combines tart pomegranate with tangy citrus, rich avocado, and deep-dark leafy greens. Substitute arugula, endive, or baby kale greens for the spinach if you like. For a little extra crunch, sprinkle with a handful of toasted walnuts or pecans.
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Sautéed Cauliflower
By Betsy NelsonSautéing these sturdy vegetables over medium-high heat caramelizes their natural sugars, developing rich color and flavor. For additional pizzazz, toss and coat with various seasonings at the end, such as fresh lemon juice and herbs, or a tablespoon of butter and minced garlic.
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Braised Greens
By Betsy NelsonBraising hearty greens helps make them tender, and finishing them with a splash of vinegar brightens their flavor. Play with different combinations by switching up your oils and acids: Instead of olive oil and vinegar, try coconut oil and brown-rice vinegar, or ghee and fresh lime juice. Other nice flavor additions include grated fresh ginger, crushed garlic, or minced jalapeños.
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Collard Greens With Tomatoes, Ginger, and Turmeric
By Betsy NelsonThe turmeric in this dish adds a beautiful color to the sauce. You can sub Swiss chard or kale for the collards, but reduce the cooking time slightly because they are more tender.
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Whole-Food Protein Smoothie
By Mark Hyman, MDThis portable, 100 percent whole foods smoothie from Dr. Mark Hyman can power the busiest of days. It’s packed with plenty of plant proteins, healthy fats, fiber, and potent phytonutrients.
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Zucchini Noodles With Avocado Sauce
By Betsy NelsonA light and refreshing alternative to pasta, “noodles” made from zucchini — or turnips or other root vegetables — taste terrific topped with an herbed avocado sauce.