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Zucchini-and-Olive Muffins
By Rebecca KatzShredded zucchini helps keep the muffin light, fluffy and super moist.
Recipes
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Grilled Balsamic Zucchini
By Rebecca KatzSliced zucchini are brushed with garlicky, balsamic-vinegar dressing, grilled, and topped with chopped basil.
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Chilled Zucchini Soup With Basil
By Rebecca KatzThis nourishing cold soup is packed with fresh spinach and topped with Greek yogurt.
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Spiralized Zucchini Puttanesca
By Rebecca KatzLightly sautéed zucchini noodles are tossed with spicy puttanesca sauce and topped with grated Parm.
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Raw Zucchini Ribbons With Pistachio-Mint Pesto
By Rebecca KatzChange up the pesto by substituting almonds for the pistachios and parsley for the mint.
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Poached Coconut-Ginger Salmon
By Rebecca KatzWild salmon is poached for just five minutes in a heady coconut-milk broth infused with Thai red chili paste, fresh ginger, and lime juice.
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Avocado-Citrus Salad With Poached Salmon and Yogurt-Dill Sauce
By Rebecca KatzThis bracing, citrusy salad is a perfect complement to rich salmon with yogurt sauce.
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Poached Salmon With Mint Chimichurri Sauce
By Rebecca KatzOne simple technique brings out the delicate flavor of this nutritious fish.
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Poached Salmon With Tricolor-Pepper Salsa and Basil Broccoli
By Rebecca KatzSimple salmon is a great backdrop for this zesty broccoli salad and fresh salsa.
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Watercress-Edamame Salad With Poached Salmon and Asian Pesto
By Rebecca KatzAn Asian salad with a ginger-maple vinaigrette is topped with poached salmon and a zesty pesto.
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Red-Lentil Dal
By Rebecca KatzThis Indian-inspired dal is full of aromatic spices like cumin seeds, mustard seeds, and cinnamon.
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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.
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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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Triple-Greens Frittata
By Rebecca KatzLoaded with kale, Swiss chard, and spinach, this Greek-inspired egg dish also has feta cheese, garlic, and scallions.
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Asian Sweet-and-Sour Sesame Cabbage and Kale
By Rebecca KatzFresh ginger, tamari, lime juice, and maple syrup liven up this Asian slaw.
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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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Mediterranean Greens With Feta, Mint, Olives, and Currants
By Rebecca KatzThese Greek-inspired citrus-dressed greens combine salty, sweet, and sour ingredients.
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Indian-Spiced Greens with Coconut Milk and Chickpeas
By Rebecca KatzThis hearty stew combines Swiss chard, beans, and coconut milk with Indian-inspired flavors like ginger, turmeric, and mustard seeds
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Chicken Tortilla Soup
By Rebecca KatzA great way to use up leftover chicken. Add texture by crisping up tortilla strips in the oven.