Leafy Greens

Salade Niçoise is a beautifully composed salad of French origin that looks fancy but is incredibly easy to make. The traditional version is often made with tuna, but here the fish is replaced with baked tofu, which makes a great stand-in. And the array of ingredients—white beans or chickpeas, slender green beans, tomatoes, and olives—makes it a splendid main dish salad for a summer meal, either on busy weeknights or festive occasions.

Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy. This recipe is from Gunpowder, an Indian restaurant in London.

Grilled lemon slices add bright, sweet, and smoky flavor to a salad of charred broccolini and kale—the perfect complement to rich, juicy Italian sausage.

The sturdier your cress, the longer this salad will hold up at room temperature.

If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.

Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.

The rich flavors of crispy, tender chicken and smoky bacon balance the slightly bitter notes of frisée and shaved fennel in this hearty dinner salad.

By baking the eggs and toppings in a jelly roll pan, you can then roll it all up into a tight spiral, slice it into portions, and share. It’s very easy, and looks pretty fancy, too.

Lamb burgers are a great way to switch up burger night at home. Change is good, y’all! Lamb has more of an earthy, gamey flavor than beef, and it’s completely delicious paired with creamy goat cheese and deeply caramelized onions. If your burger night needs a little relief from the same old same old, give these a go.

Crushed potato chips, plus shredded potatoes, add salty, savory, crunch to the crust for this vegetarian quiche.

This gorgeous summer salad contains all the elements of a balanced meal—meat, starch, and veggies.