Leafy Greens

Chef Ignacio Mattos of Café Altro Paradiso and Estela in NYC inspired this puréed lemon dressing with olive oil, miso, and honey—the ideal base note for pleasantly bitter radicchio.

Simplicity relies on quality. Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

A delightfully mustardy version of the battered and fried turkey, ham, and cheese sandwiches.

Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.

Wheels of cucumbers and radishes are nice and all, but smashing them into ragged pieces is way more fun.

If the ingredient list didn’t tip you off, the seven-hour cooking time makes it official: This recipe is a project that you make for people you love. They’ll be thankful.

These steak kebabs are marinated in soy-ginger sauce, and served over a salad of bok choy, kale, and cucumbers.

Watercress is back! It’s fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.

This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.

Poaching eggs right in the stew is so obviously genius, we’re still trying to figure out why we didn’t think of this recipe sooner.

What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.

This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal.

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

Toss cubed salmon in a simple grapefruit ponzu sauce and serve over tender greens for a refreshing take on Hawaii's beloved raw seafood dish.

Share one double-cut pork chop with the whole family and you get bigger, juicier slices of pork for everyone.

Lots of seeds keep this bowl of roasted broccolini, shaved Brussels sprouts, and raw kale exciting.