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.
Who 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.
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, zucchini noodles, or rice.
Substitute any leafy greens you have on hand, such as chard or spinach, for the kale.
Sautéed mushrooms add a rich umami flavor to this savory bowl of oatmeal.
Use your favorite veggies in this soup, which is blended with coconut milk and white miso paste.
Use quinoa, kamut, or any grain in this dish, and mix up the veggies to suit your taste.
For a fresh springtime dinner, try socca — essentially a savory pancake made from chickpea flour — topped with roasted seasonal veggies and a garlicky tahini sauce.
Cookbook author Julia Turshen offers her take on the savory Italian dip — plus two ways to reinvent the leftovers.
This super-fast coconut-milk curry is packed with red bell pepper, green beans, edamame, fresh garlic, and basil.
Cauliflower florets are battered in a spiced chickpea-flour mixture, roasted in a hot oven, and drizzled with a homemade Korean hot sauce.
Vegan but meaty, these smoky mushroom-walnut tacos are great with a fresh mango salsa.