Raw

Try this tossed with cooked soba noodles or drizzled over seared salmon.

Sub spinach for kale if you like.

The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.

When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.

Dates and bananas naturally sweeten this wholesome breakfast smoothie.

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

You can stuff this slawlike salad inside your pita, or eat it on its own.

The combination of melon, marjoram, and sweet moscato vinegar in this delicate salad tastes like summer to me. When I serve guests this dish, I like to watch them take their first bite and enjoy a moment of pure bliss as the melon juices run down their chin.

Puréed kale leaves give this lighter guacamole an extra dose of fiber and Vitamin A.

You may not think of coleslaw as sexy, and you'd be right—most coleslaw is far from a turn-on. But this colorful, lighter version brings the sexy back with superfoods like carrots and red, yellow, or orange bell peppers. It's also a great way to enjoy your kale in the raw.

Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.

The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what's freshest.

In place of vinegar, finger limes give this mignonette its zing (pulp from regular limes works just as well).

Slightly underripe plums? Add a touch more honey.