Leafy Greens

Crisp-skinned fish isn’t about high heat.

Stuffed cabbage is great for a crowd, but if you find yourself with a lot of leftovers, it freezes well too.

This puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.

Coconut oil and milk are the magic ingredients in this sweet potato recipe.

A heavy dose of spices and a splash of cream and yogurt turn potatoes into a samosa-like tart.

This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!

This herby veggie frittata works for breakfast, brunch, lunch, and dinner.

The components in this recipe sound a little out there, but trust us.

Nutritional yeast, silken tofu, and capers mimic the anchovies and egg yolks in a classic Caesar. Genius!

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

Cornmeal thickens this soup and gives it a silky texture, and the combination of smoky andouille and greens packs in more flavor than you could imagine from a one-hour recipe cook time.

Think of this recipe as your favorite bacony wedge salad reimagined as an additive party snack.

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

Turn this halibut recipe into a dinner bowl by serving the fish and veggies over any warm grains, like rice or barley. Check out step-by-step photos here.

Stuffing salad still counts as salad, right? In this recipe, it does.

Garlic and collard greens make a healthy addition to this porridge recipe, but you can use any leftover greens you have on hand.

The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.

Use this creamy slaw as one of the toppings for the Ranch Dog, or as a condiment or side next to pretty much anything else!

Two sweet-salty finishings let guests craft their own signature sandwiches, but if you’re a purist, leave them off and let the (excellent) bacon speak for itself.

Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing.