Leafy Greens

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

Australian potato salad. We didn't know it existed, but when you swap mayo for a tangy vinaigrette and add charred greens, magic happens.

Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.

These spiced-up dinner bowls feature rice noodles, kale salad, and a deeply flavorful poached chicken.

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

Kick off the summer cooking season with a bright and bold steak salad dinner.

Not all tomato recipes require the fruit to be ripe. In fact, you’ll want unripe green tomatoes for this one (rather than green-hued heirlooms, which tend to be too delicate to grill).

Don't obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.

You know those heirloom tomatoes you bought over the weekend and didn’t use that are now looking a little too soft? They’re exactly the tomatoes you want for this easy, end-of-summer soup.

The quick route to awesome crispy chicken sandwiches: pound the chicken, dredge in panko, cook just a few minutes, and pair with a vinegary slaw.

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it's the bacon...)

Roasted poblano chiles and cream are a classic—and irresistible—combination. It's worth roasting more than you need—the peeled and seeded chiles freeze well and thaw quickly. Sliced and seared zucchini or chayote squash is a terrific addition to the rajas mixture.

Spicy Mexican chorizo adds richness to tinga, a tomatoey shredded-chicken tostada topping.

In the state of Chiapas, these are made with chewy dried shrimp and called tostadas turulas. Use the most flavorful shrimp and best tomatoes you can find.

In Mexico, salpicón is a kind of shredded meat or fish salad, usually made with beef, and commonly served on tostadas. This version gets a fresh crunch from radishes and sweet acidic kick from a combination of lime and pineapple juices.

Once you try the combination of tangy and smoky flavors of pickled, grilled cabbage, you'll always want to make your slaw this way.