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Curry Tofu With Fresh Mango Chutney

Just because you want to eat vegetarian, doesn’t mean you have to give up satisfying fork-and-knife meals (often associated with meat). Here, you’ll make a curry-seasoned steak out of tofu and pan-sear them until crispy and golden. (Hint: extra-firm tofu ensures the steaks will keep their shape during cooking) Then, you’ll serve the tofu steaks over rice and garlicky spinach with a piquant fresh mango chutney. If you’re sensitive to raw onion, mix the chopped onion and lime juice for the chutney before prepping or cooking anything else. The acidic lime juice will soften the onions and help tame any potential indigestion.

Smoky Flank Steak Tacos

Juicy, spice-rubbed steak, charred tortillas, and a fresh tomato salsa. What’s not to like? In a world where you can buy almost any meal to go, and ready-made steak rubs are a dime a dozen, it’s a grounding practice to cook every element of dinner from scratch. And, in the case of these easy steak tacos, making each part doesn’t have to take more than 30 minutes. Serve the tacos with ice-cold light beers and a chopped romaine salad, if desired.

Zucchini-and-Mozzarella Frittata

The wonderful thing about a frittata is its versatility. It can be made with almost any combination of vegetables, eggs, and cheese. In this case, sautéed zucchini and onion add body, blanketed by melted mozzarella cheese. For heat, there’s Espelette pepper, which comes from the Basque region in Spain. However, if you can’t find Espelette at the store, crushed red pepper flakes will stand in just fine. Serve with salad and bread alongside, and turn the leftovers into a wicked breakfast sandwich the next day.

Sheet-Pan Chicken With Potatoes and Green Beans

This simple chicken, potato, and green bean recipe is just the kind of easy dinner that’s perfect for weeknights. But, the key to making this straightforward “Chicken and Vegetables” recipe not your average dinner is the briny olive-shallot dressing that you’ll spoon overtop. It’s worth seeking out Castelvetrano olives, a particularly salty variety of green olive that has been known to win over olive haters. If you can’t find them, Cerignola olives are a good stand in. Serve with a light, peppery red wine or a crisp, almost effervescent white.

Smashed Cucumber Salad With Spicy Feta and Olives

This simple summer salad relies on a number of smart techniques to make each one of the five ingredients shine. Smashing, salting, and draining cucumbers draws out moisture, resulting in crisper, crunchier cucumbers. It also makes for more nooks and crannies, allowing dressing and toppings (in this case feta and olives) to reach more places. Marinating the feta in olive oil and spicy red pepper flakes boosts both the flavor of the feta and the olive oil, and using a variety of Greek olives means no two bites of this salad are the same.

Herb and Grain Salad With Basil Oil and Popped Sorghum

If you’ve never tried sorghum (a hearty, chewy grain), this is the perfect entryway salad: it’s used in two ways so you can taste its full potential. First, the grain is cooked in boiling salted water (similar to how you would cook farro or barley) until tender. After tossing the cooked grains with a variety of fresh herbs, Bibb lettuce, and a simple homemade basil oil, you’ll top the salad with popped sorghum, which is basically tiny popcorn. We love it as a cute, crunchy, and healthier alternative to croutons, but popped sorghum has uses way beyond salad. Use it to sprinkle onto soups or tossed into a trail mix.

Tofu-Oatmeal Pancakes

Pancakes with all the benefits of a warm bowl of oatmeal? Yes, please! These better-for-you oatmeal pancakes are rich in protein thanks to the addition of tofu. Silken tofu, like its name, is silky smooth. But don’t be put off by it—the taste of tofu doesn’t come through but gives these gluten-free pancakes a dense, yet creamy texture. Blitzing the oats in the blender first, turns the oats into “flour” which makes this recipe a gluten-free homerun. Stack them and lightly drizzle on some pure maple syrup and top with toasted almonds for a nutritious breakfast that’s far from boring.

Torn Pita and Eggplant Salad With Parsley and Green Tahini

Think of this salad as a de-constructed baba ghanoush: it’s got eggplant, lemon juice, olive oil, parsley, and pita—re-invented as a fresh summer salad. Broiling the eggplant makes quick work of cooking it, and the pita can broil alongside it until it’s golden and crispy. A flavorful green tahini brings all the components together, and is endlessly versatile. Spoon it onto grain bowls, serve it as a dip for crudités, or pair it with other roasted vegetables. Don’t skimp on the parsley leaves and tender stems, which stand-in for salad greens in this Mediterranean-inspired dish.

Ginger-Lime Melon Salad

Fresh melon is one of summertime’s greatest pleasures, and while it’s delicious eaten on its own, we made the juicy fruit even better with the addition of lime and ginger. Just these two ingredients elevates melon from a cookout side dish to a dinner party-worthy salad (or dessert). Because fresh melon is so hydrating, it’s a great option for a hot summer day. Feel free to use your favorite kind of melon, although we prefer a mixture of watermelon, honeydew, and cantaloupe. Slice it into wedges or cubes, or use a melon baller for cute spheres—no matter how you cut it, the results will be divine.

Breakfast Salad With French Toast Croutons

Here’s the thing about this breakfast salad: the croutons are non-negotiable, but the rest you can adapt to your liking. We prefer arugula for its peppery bite, but spinach is a great alternative. Vegetarians can lose the bacon and cook the croutons in olive or coconut oil. And as long as you have a runny yolk to help dress the greens, the eggs can be prepared any number of ways: poached, soft-boiled, and fried are all winners.