Leafy Greens

Pale yellowish-white Castelfranco radicchio is usually tender and mild, but Chioggia (round) or Treviso (spear-shaped) varieties also work.

This one-pan, stovetop-only pasta turns mushroom- and spinach-stuffed shells into an easy weeknight dinner.

For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet is here for you. Serve with toast on the side for mopping up those runny yolks.

Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. But whenever crispy, skillet-fried toast is an option, you should probably take it.

Set roasted, jewel-toned beets and fresh figs over creamy, tart labneh and scatter with honeyed pecans for an autumn salad that's both fresh and comforting.

This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes.

A tangy cabbage slaw and zesty, charred avocadoes dressed with lime juice and chili powder brighten up this earthy, warming stew.

Shred perfectly cooked chicken thighs, then add the bare bones back to the simmering pot for an ultra-rich stew. Zesty gremolata, chopped bacon, and fresh lemon add even more flavor.

Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.

Leftover rice and canned beans makes this recipe quick and easy to throw together at the start of any day.

At Captiva Art Cafe on Captiva Island, Florida, chef Matthew Mitchell offers imaginative pasta and egg dishes as his meatless selections. We reduced the yolks in his frittata, but all the wonderful flavor is still there. Mitchell accompanies the frittata with toasted focaccia.

When all the flavors meld, the dried mint blooms and transforms this dish into a refreshing slaw that pairs well with fatty cuts of meat.

If you love hummus or baba ghanoush, this dairy-free dip will become a new favorite. Just make sure you have plenty of warm flatbread to scoop it all up.

Toss roasted squash and charred Brussels sprouts through a salad of chickpeas, salami, olives, and cheese; add a lemony oregano vinaigrette and enjoy.

Feta and bread get roasted alongside winter squash, then tossed with pleasantly bitter greens for a salad that’s equal parts warm and cold, soft and crunchy, and sweet and savory.