Kale

This seasonal kale salad is just the thing to serve alongside hearty braised meats and roasts this fall.

Swap in veggie stock and make all your vegetarian relations happy.

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

You'll have extra butternut squash left over after making the ribbons; cut into cubes, toss with olive oil, salt and pepper, and roast for an easy side dish.

Toss earthy kale with a bright citrus dressing and finish with a crunch of toasted walnuts. Use baby kale, if possible, for its tender leaves.

Drummed up by our intrepid recipe tester Lauren Godfrey, this nontraditional taco, sweet with squash, earthy and nutty with kale, and crunchy with fried pumpkin seeds (pepitas), is—shhhhh—vegan. Don't tell anyone, but because it is so tasty, no one will care. The cashew crema can be replaced by store-bought crema or our Cumin-lime crema, but after polling both vegetarian and carnivorous friends, everyone preferred the nutty and rich nondairy cashew version (which must be made with raw cashews to work). To prepare the butternut squash, use a sharp peeler to remove the tough skin before slicing it in half and scooping out the seeds and fibers. Lazy cook's tip: Some markets sell butternut squash already peeled and seeded and ready to go.

"Acid and texture are the most important things," says chef Eli Kulp. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.

Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this is an ideal counterpoint to the more decadent dishes on the table.

Grill up a mix of eggplant and hardy greens and serve with curry yogurt sauce and lots of mint for a light vegetarian dinner.

The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you're feeling peckish.

Chef Hugo Bolanos of Los Angeles' Hotel Bel-Air shared this recipe exclusively with Epicurious. His turmeric-infused green juice features apples, celery, kale, and parsley but it's a flexible recipe, so feel free to experiment with different veggie combinations. Bolanos recommends swapping in Japanese cucumber for the celery, and substituting Swiss chard for the kale.

If you can't find freekeh, use another whole grain, like spelt or rye berries.

Fiery chipotle gives a kick, and the iron in shrimp keeps you high-energy.

A vegan green smoothie with some depth: I love the subtle savory quality the kale adds to the classic PB–banana combo.

Boost your detox with some potent and bright beet juice. I love the pretty color of beets and their sweet and earthy flavor. The ginger adds a kick and some anti-inflammatory benefits. The lemon makes it all come together. And don't worry; I didn't forget about the greens either. A cup of kale should round things off perfectly. To good health!

Sweet potato as juice? You bet. This pumpkin-colored tuber is not only a surprising—and easily sourced—ingredient with an appealing flavor, it also helps you get your glow on. The carotenoids in orange-colored vegetables like carrot and sweet potato have such beneficial effect on skin, they have a scientifically validated "attraction factor"—meaning that warm glow you naturally acquire makes others rate you as more attractive.

These flavorsome burgers are ideal for relaxed family meals and offer a good hit of mood-lifting tryptophan.

This is a green juice that doesn't taste green. The mango adds antioxidants and sweet flavor, while the nutrients in the kale and apples help detoxify the liver and fight free radicals.

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.