You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.
A can of pumpkin purée adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
Herby chickpea falafel gets the veggie burger treatment with harissa mayo and pickled onion.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.