Cauliflower Alfredo with Peas and Asparagus
Cauliflower makes a brilliant dairy-free béchamel; it truly feels so decadent. You could add almost any veggies to this,…
Caponata-touille Pasta
This eggplant ragout of sorts is a mash-up of French ratatouille and Italian caponata. It’s got ratatouille’s sweetness from…
Big Brassica-Energy Pasta
From our food editor Caitlin O’Malley: “I make a version of this pasta a few times a month.…
Tropical Chop with Macadamia Lime Dressing
There is so much going on in this salad, especially in the texture department: juicy pineapple, crunchy carrots, and…
Bibb, Avocado, and Tuna Salad with Tarragon Dijon Dressing
Normally, delicate lettuces like Bibb won’t hold up when you make them ahead, but layering them at the top…
Kale Salad with Tahini Dressing
The tahini dressing alone makes this salad worth a try. The subtle bittersweetness from the pomegranate molasses makes it…
Escarole and White Beans
Bitter greens, like escarole, balance out the richness of cannellini beans and the salty, umami-rich anchovies.
Grilled Kale with Chickpeas and Pickled Onions
Grilling the kale first adds texture and smokiness. Chickpeas give some heft. And pickled onions bring some nice acidity.…
Smoky Black Beans and Vinegar-Braised Collards
The beloved beans and rice bowl gets a little oomph from smoked paprika and bright, vinegary braised greens.
Chicken, Cabbage, and Zucchini Dumplings
Dumplings take a little time, but this recipe is so easy. All the more reason to do a big…
Oven-Baked Gluten-Free Chicken Tenders
Chicken tenders can please kids and adults alike—especially this more wholesome homemade version. Dunk them in your favorite sauce,…
Easy Spinach Lasagna with Cauliflower Béchamel
Making lasagna in a loaf pan is brilliant for a couple of reasons: You get double the crispy edges,…