Lunch & Dinner
LATEST STORIES
Kale and Cranberry Quinoa Bowl With Rosemary Dressing
This hearty veggie grain bowl is dressed with a garlic-honey-rosemary vinaigrette.
Cozy Lentil Soup With Delicata Squash
This easy, comforting soup is packed with warming spices like cumin, turmeric, coriander, and cinnamon.
Radicchio Salad With Roasted Carrots and Quinoa
This hearty fall salad is dressed with a garlicky Dijon vinaigrette and includes crisp green beans and tart-sweet navel oranges.
Smoked Fish and Napa Cabbage Salad
This hearty fall salad uses hot-smoked trout and an Asian-inspired dressing made with garlic, ginger, rice vinegar, and honey.
Collard Salad With Broccoli and Butternut Squash
This hearty fall salad includes farro and is dressed with an apple-cider vinaigrette.
Roasted Fennel and French Lentil Salad
This hearty fall salad is dressed with a creamy yogurt dressing and topped with sliced Bosc pears and crumbled feta cheese.
Autumn Cobb Salad
This vegetarian take on a Cobb salad subs in tofu for the meat and uses wild rice for an autumnal twist.
Raspberry and Balsamic Avocado Toast
Add a sweet note to your avocado toast with reduced balsamic vinegar and fresh raspberries.
Avocado Toast With Salmon and Capers
Jazz up your avocado toast by adding lox, red onion, and capers.
Veggie Grilled Cheese
This veggie-packed grilled cheese contains roasted garlic, broccoli, and red peppers.
Chickpea “Tuna” Salad Wraps
These vegetarian “tuna” salad wraps use chickpeas instead of tuna.
Vegan BLT Sandwich
This vegan version of the BLT uses crispy roasted mushrooms in place of bacon.
Avocado Toast With Radish and Microgreens
Make your avocado toast even healthier by using sprouted-grain bread and topping with watermelon radishes and microgreens.
White Bean and Fontina Pan Bagnat
This recipe is a vegetarian spin on a traditional French sandwich.
Chia-Seed Jam and Nut-Butter Sandwiches
Make your own chia-seed jam for this twist on a classic PB&J.
Quick and Healthy Fall Harvest Salad Recipe From the 60day Challenge
Assemble these fall flavors to enjoy in as little as 15 minutes.
Broccoli Salad With Herby Tahini Dressing
The ancient wheat kamut is the base of this summer grain bowl, which is paired with an herb oil and a tahini dressing.
Korean-Style Tempeh Lettuce Wraps
Grilled tempeh is served in butter-lettuce leaves and topped with chopped kimchi.
Avocado-Stuffed Portobellos
Before hitting the grill, the portobello mushrooms are marinated in a pinot noir and thyme reduction, extra-virgin olive oil, and honey.
Grilled Corn and Quinoa Salad
Inspired by the Indigenous foods of South America, this medley of nutty quinoa and caramelized grilled corn makes a great main course for plant-based diners or a satisfying side for omnivores.