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Chef Rob Ray of Belly Acres in Memphis created this recipe as part of the Blended Burger Project™, a partnership with the James Beard Foundation that invites chefs to create delicious, nutritious, and sustainable burgers by blending mushrooms with meat. For his burger, Ray combines button mushrooms with beef for a juicy patty, then tops it with a zesty Ginger-Lime Mayonnaise.

This fried chicken from chef Suzanne Goin of LA’s A.O.C. gets a spicy boost in both the marinade and the breading.

These tacos are great any night of the week, not just Tuesday.

This chili pleases all palates in my house—it's not too spicy or too mild, but it's loaded with flavor. I love the combination of black beans and chickpeas, but you can use any type of legumes you like. What really makes the chili, in my opinion, are the toppings! Some sharp cheddar, a dollop of cumin-cilantro sour cream, and diced red onions are a must. Sometimes I even add some crushed tortilla chips.

This healthier falafel dinner brings the Middle Eastern platter home with a tangy tahini sauce and an easy cabbage and tomato salad.

Use prosciutto if Serrano is unavailable, and make sure the relish is nice and acidic to stand up to the richness of the ham and eggs. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

You'll have your hands free for about 15 minutes while the chicken bakes in the oven—just enough time to whip up an arugula salad with a mustardy dressing.

Dukkah, an Egyptian nut and spice mix, creates a deeply flavorful crust for salmon fillets when tossed with puffed amaranth.

Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant—and verdant—salad.

The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Forget croutons: crispy kale adds all the satisfying crunch you need to Caesar salad.

Here’s a healthful nondairy version of creamy Alfredo sauce; it’s just a bit more sophisticated than vegan mac and cheese and every bit as comforting. Young eaters might like this just as is, but do try to nudge them toward the veggie toppings or the stroganoff variations.

Zucchini is a surprisingly chameleon-like vegetable—I find myself using it frozen in morning smoothies, pureed in desserts, and, now, grated in pizza crust! Zucchini pizza is a great way to sneak in extra servings of vegetables, and it is naturally lower in carbohydrates and higher in fiber compared with traditional crusts.

Think of plantains as the sister to the banana. They’re not as sweet, as they contain less sugar. They’re also higher in starch than most fruits, making them perfect for gluten-and grain-free breads. My favorite part of this entire dish is upon serving: The moment you break the egg white just enough for the golden yolk to spill over, the starchy flatbread soaks up every last bit, leaving you with a nice balance of moisture. The egg yolk is rich and bold, with the added bonus of sprinkled salt and drizzled honey—there’s nothing like it.

This chicken-and-rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with fragrant spices, creamy coconut milk, bright ginger, and fresh lime juice.

We like breadcrumbs here for an old-school cutlet feel, but panko would work just fine in their place.

The key to balancing the richness of the cream and the sweetness of the pumpkin in this simple sauce is salty, starchy pasta water. Remember, it should taste "salty like the sea."

There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.