A piadina is an Italian sandwich typically made on flatbread, but here, hot, crispy pizza dough stands in for flatbread, creating a delicious new classic. Tucked inside these piadinas is fresh mozzarella, baby arugula, and pesto-tossed rotisserie chicken. The pesto here is homemade, but if you’re tight on prep time, store bought will work well, too. Cooking tip: Don’t skip the steaming of the dough once cooked—it’s essential to make the cooked rounds easily bend. Since there’s already arugula salad in the sandwich, why not pair with green beans, tomatoes, or marinated cucumbers? Almost any vegetable will play well alongside.

On paper, two recipes for a vegetable frittata might look the same, but the difference between a sufficient recipe and a great recipe is in the quality of the instructions. This one in particular proves its worth. Using a can of creamed corn adds a shortcut to flavor in a five-ingredient dinner and saves the trouble of cutting kernels off the cob. Plus, reserving half the sautéed mushrooms and leeks to make a cheesy, broiled topping means the frittata won’t be rubbery—since texture is just as important as taste. Lastly, a great recipe teaches something in the making of it, and this sets a gold standard for frittatas.

If you’re looking for a nice, straightforward dinner recipe that skews healthy, then here’s your answer. A quickly cooked hanger steak is served with butter-glazed sweet potatoes and roasted Brussels sprouts. The steak gets a simple salt-and-pepper coating, which allows the honey-mustard dressing for the brussels sprouts to shine. Got leftovers? The possibilities are endless: Cut extra steak and sweet potatoes into pieces the size of the brussels sprouts. Toss with romaine lettuce and some cheddar, pile on top of brown rice, or fry up for breakfast with eggs and hashbrowns.