Ingredient: Fruits

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Raw Kale Salad

By massaging the kale, you help break down some of the rigid plant-cell structure, which can be irritating to the gut when eaten raw. This also helps diminish the bitterness and toughness of the leaves.

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Weekday Roast Chicken With Lemon and Garlic

Roasted chicken and potatoes, fragrant with garlic and lemon . . . on a weeknight? Yes! The key is to butterfly the chicken so it can lie flat on the baking sheet, which helps it roast faster. The beauty of this recipe is that it only requires a few minutes of your attention.

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Fruit Crumble

The best thing about a crisp or crumble is that it’s a quick and easy dessert that you can toss together with any fruit you have on hand. Small berries can be thrown in whole; larger ones, like strawberries, are better cut in half. Stone fruits, like plums, peaches, and apricots, need to be pitted and sliced into bite-sized pieces. You can also use frozen fruit, as long as you thaw it first and drain the liquid. You might try adding a little vanilla, ginger, or grated citrus zest to the fruit for added zing. Or use some “pie spices” like cinnamon, allspice, and cardamom in the topping.

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Spring Greens and Zucchini Lasagna

This grain-free lasagna has thinly sliced zucchini instead of pasta — eggplant makes a great substitute, too — and it’s served with a roasted-carrot sauce. Adding a little nutritional yeast and almond flour to the ricotta provides richness and flavor.

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Watercress, Citrus, and Avocado Salad

Change up this classic salad by trying other combinations: dandelion greens with a balsamic and dried-cherry vinaigrette, or arugula with a warm pancetta dressing and shaved Parmesan. For a heartier salad, add diced smoked turkey or chicken, or a crumble of cooked bacon.