Leafy Greens

If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

Fresh figs and grapes cooked in balsamic vinegar and honey make an addictively sweet and sour sauce for pork chops in this seasonal fall dinner.

Stuff roasted butternut squash, rich white cheddar, tangy pickled red onions, and zesty Dijonnaise into bread rolls for a sandwich that tastes like autumn.

Get your greens and your comfort food all at once with this decadent, crispy-crusted casserole.

With a simple "cheater's version" of ricotta gnocchi, this pasta dinner comes together easily on any weeknight.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

Berbere, the Ethiopian chile-based spice blend, punches up these baked meatballs while a quick sauté of radishes, garlic, and wilted kale rounds things out.

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.

These golden-brown fritters are bursting with fresh flavor, thanks to a generous helping of Swiss chard, parsley, cilantro, and dill.

We call this one a picnic dinner since everything can be eaten with your hands. It's easy to pack up and take to the park if you want, but it also works great on the family table.

A tangy cilantro-lime yogurt dipping sauce and a pretty carrot- and mango-ribbon slaw add a refreshing twist to this crowd-pleasing dinner.

The best part? The Caesar-ish Dressing, which is egg- and-dairy-free, but still creamy and flavorful enough to make you think you’re eating a salad with a Caesar dressing.

We eat this salad—which is a great way to stretch a piece of beef—all year long for lunch and dinner, but it's particularly good during the warmer months. The thinly sliced meat, the crunch of the cucumbers and red onions, and the heady aroma of mint and cilantro tossed with the chile-spiked salty-sweet dressing seem made for hot days and nights.

This easy, beach-ready sandwich pairs juicy summer tomatoes with tangy giardiniera and crunchy shreds of iceberg. Bring napkins.

With each bite you get that ideal combo of ingredients—sweet tomato, rich egg, crisp iceberg lettuce.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.