Broccoli stems and leaves — which most people toss — are the perfect foil for creamy ricotta, lemony chickpeas, and crusty sourdough toast.
This complete sheet-pan meal combines salmon, asparagus, and butternut squash with a piquant lemon-garlic sauce.
This vegan sheet-pan meal combines marinated tofu with red bell pepper, snap peas, green onions, and sesame seeds.
This Mexican-inspired sheet-pan meal combines marinated flank steak with bell peppers and red onion.
This Indian-inspired sheet-pan meal combines marinated chicken with sweet potato, cauliflower, and red onion.
You won't miss the meat in these homemade veggie burgers, which are made from mushrooms, onions, garlic, cheese, walnuts, oats, eggs, herbs, and more.
Black beans, ground flaxseeds, and toasted pumpkinseeds help bind this vegan burger together.
You can use fresh or canned salmon — and panko or gluten-free bread crumbs — for this quick and easy burger.
This Vietnamese-inspired burger is filled with scallions, ginger, fish sauce, and sriracha — and topped with fresh cucumber, jalapeño, and cilantro.
This colorful, hearty salad comes together quickly thanks to canned beans and canned (sustainably caught!) tuna.
Use Greek yogurt or coconut cream to give this cold soup some body.
Add crunch to your meals with quick-pickled ginger and quick-pickled veggies like carrots, radishes, and green beans.
If you have a local fish market or food co-op, you can find high-quality salmon there. Ask which one your fishmonger would be comfortable eating raw.
Packed with cucumbers, carrots, and cilantro — and dressed with Greek yogurt, Thai curry paste, and lime juice — this salad is perfect wrapped in lettuce leaves, served with seed crackers, or on its own.
Add sliced ripe peaches to your salad for a twist on the traditional caprese.
A spicy, citrusy take on bruschetta.
This vegan take on Korean bibimbap is packed with crunchy veggies like bean sprouts, carrots, and kimchi.
Homemade harissa — a zesty North African chili paste — is the key to these ribeye-steak skewers.
This take on Mexican street corn pairs a spicy mayo with grilled corn.
Serve this tofu-and-veggie-packed dish over noodles or rice.
Substitute any leafy greens you have on hand, such as chard or spinach, for the kale.