These Asian beef and pineapple lettuce boats are so fun to eat, you won’t even realize that they’re actually pretty healthy.
The key to a brown rice bowl that’s not sad and diet-y? Shrimp, veggies, a little bit of salt and a lot of butter.
This savory bread pudding is a great way to use up extra bread. Bonus points for the fact that it tastes like pizza.
Braise your zucchini in a delicious mixture of coconut milk and ginger, then throw some salmon on top and let it soak up all of the funky deliciousness as it cooks.
Desperate times (peak zucchini season) call for delicious measures (a super-simple salad that requires no cooking).
A stunning mess of herbs, potatoes, and veggies from the new cookbook Vibrant Food.
This one goes out to all my homies who find themselves with a lot of random vegetables this time of year.
Stop being afraid to cook fish.
Sometimes these are the only food items in my house and maybe that’s something I need to work on personally, but until then here’s this recipe.
You have no excuse to make Hamburger Helper ever again.
This fresh and healthy quinoa-lentil salad has everything you need from a meal in one bowl.
A healthy spaghetti dish you can make in 15 minutes.
A recipe to answer the eternal question: What am I going to do with all this kale? (Warning, you will need a food processor for this.)
An easy, 5-ingredient weeknight dinner that takes advantage of summer produce without getting too fancy.
Put all the beautiful summer vegetables in a dish and bake it. The end.
Or, how to make a healthy and filling dinner with a bunch of the stuff sitting in your fridge.
Even veggie haters can get down with Parmesan bread crumbs.
Crack eggs, boil pasta, throw a party.
One smart trip to the butcher makes for easy dinners all month.
Salmon-honey teriyaki, miso cod, and sake-steamed mussels.