Whole Grain Salad With Jammy Eggs and Shallot Yogurt
Ted Cavanaugh
Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.
Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).
Chock-full of spinach, herbs, and feta, this nourishing skillet will shine at any meal.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
A blended soup for kids who don’t want to “see” their vegetables—or anyone else looking for a steamy bowl of chicken soup comfort.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.