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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.
Meal: Dinner
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Almond-Flour Pizza With Pesto and Peppers
By Robin AsbellThis pizza uses homemade pesto — made with tangy nutritional yeast instead of cheese! — and a gluten-free crust made from almond flour, eggs, coconut oil, and sea salt.
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Honey Fermented Garlic
By Maddie AugustinThis pungent treat is full of liver-supporting alliums and bacteria to aid your gut microbiome. Spoon the honey and garlic over roasted vegetables, add it to salad dressings, or stir it into blended soups or grain salads.
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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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Roasted-Carrot Curry Soup
By Katie Koteen and Kate KasbeeThis vegan carrot soup gets richness from full-fat coconut milk and a kick from curry powder.
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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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Lemon-Thyme Spritzer
By Robin AsbellLooking for a signature party drink? Make your own lemon-thyme syrup and pair with mineral water and either vodka or Chardonnay.
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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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Quinoa Risotto With Toasted Pepitas
By Robin AsbellTraditional arborio rice is paired with quinoa in this fresh take on risotto.
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Sweet Potato and Seared Brussels Sprout Salad
By Robin AsbellThis make-ahead salad can be served at room temperature.
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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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Ginger-Garlic Miso Soup With Turnip Greens
By Kaelyn RileyYou can use the entire turnip rather than just the greens in this recipe: Thinly slice the raw root and garnish each bowl of soup with a small handful just before serving.
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Carrot-Top Pesto
By Kaelyn RileyThis thick pesto is ideal for spreading on sandwiches or nut and seed crackers. Add more olive oil to turn it into a veggie dip or pasta sauce.
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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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Citrus Salmon Sheet-Pan Meal
By Kaelyn RileyThis complete sheet-pan meal combines salmon, asparagus, and butternut squash with a piquant lemon-garlic sauce.
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Spicy Ginger Shrimp Sheet-Pan Meal
By Kaelyn RileyThis sheet-pan dinner combines marinated shrimp with green beans, yellow bell pepper, green onions, and sesame seeds.
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Honey-Garlic Tofu Sheet-Pan Meal
By Kaelyn RileyThis vegan sheet-pan meal combines marinated tofu with red bell pepper, snap peas, green onions, and sesame seeds.