WINNER WINNER CHICKEN DINNERS

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  Grilled Chicken and Corn Salad with Chipotle Dressing

  Our take on a classic Southwest-style salad with a rich, spicy, and slightly sweet cashew dressing. It’s got a good amount of texture as is, but topping it with a crushed handful of your favorite corn chips would definitely up the crunch factor.

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  Turmeric Chicken Kebabs

  Food is always more fun on a stick—this shawarma-inspired chicken makes a delicious meal served simply with flatbread or rice and a salad.

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  Lemony Pan-Roasted Chicken Thighs with Carrots

  All the comfort of roast chicken with a fraction of the work.

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  Chicken Larb Bowl with Coconut Rice

  Gaby Dalkin knows how to do dinner in a bowl, and many goop staffers swear by this Thai-inspired one.

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VEG-FORWARD

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  Chickpea and Kale Curry

  This was originally developed as a nightshade-free variation of chana masala—a rich and hearty Indian chickpea stew—for our annual detox, but we’ll gladly make it all year round.

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  Roasted Veggies with Black Pepper Sauce

  You know that incredible spicy-sweet sauce that comes with black pepper chicken when you order Chinese takeout? We made a version of it and put it all over roasted squash, cabbage, and cauliflower, but honestly you could put it on just about anything.

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  Caponata-touille Pasta

  A mashup of French ratatouille and Italian caponata. It’s got ratatouille’s sweetness from bell peppers and tomatoes and caponata’s signature tang and brininess from capers and olives. We also added a handful of greens to make it feel like a complete meal.

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  Sabich Sandwich

  All the contrasting flavors, textures, and temperatures make this Israeli-style sandwich dinner-worthy: cool yogurt, rich tahini, spicy harissa, hot charred bread and eggplant, crunchy cucumber, juicy tomatoes, bright lemon, and a mess of herbs. There’s not a bad bite in there.

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CATCH OF THE DAY

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  Pickles and Salmon Grain Bowl

  Salmon, quinoa, and cucumber might not be the most thrilling dinner lineup, but this recipe benefits from a ready-made flavor bomb (kimchi) and a few extra steps (quick-pickling veggies and whipping up a sauce).

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  Pesce all’Acqua Pazza

  If you’re new to cooking fish, start here: You gently poach the fish in tomato broth so it’s hard to overcook. And the resulting broth is so delicious—serve with grilled bread to dunk and there is no going wrong.

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  Ginger and Cilantro Shrimp Salad in Avocado Shells

  A favorite dinner when it’s hot out—if you can’t bear to turn the oven on, you can quickly poach frozen shrimp by bringing a large pot of water to boil, dumping in the frozen shrimp, turning off the heat, covering it, and letting it sit for about eight minutes. Then drain and shock in an ice bath.

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  Blackened Trout with Roasted Sweet Potatoes and Arugula Salad

  Trout is underrated—it’s an affordable fish that’s widely available and low in mercury. And it cooks up quicky and easily. Here it’s seasoned with blackening spice for some punch and served with roasted sweet potatoes and an arugula salad. Garlicky aioli rounds it out nicely—just grate a clove of garlic into a few tablespoons of vegenaise and add a squeeze of lemon.

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