Leafy Greens

The breadcrumb-topped cabbage is also delicious with roast pork or chicken.

The gluten-free crust for these vegetarian pizzas is made from cauliflower that's been ground into fine crumbs and mixed with almond flour and Parmesan cheese.

The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!

When working with a large quantity of greens, it’s much easier to sauté them if they’re blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.

What makes this salad so good? A secret ingredient we like to call "flavor flakes."

Want comfort food on demand? These family-friendly baked shells can be assembled ahead and refrigerated or frozen so they're ready to pop in the oven with no day-of work.

This robust dinner (or lunch!) salad is a little Southern, a little Southwestern and a lot delicious. Save time by using leftover cooked chicken from another meal or store-bought rotisserie chicken.

Pretty enough for company, this fresh fruit salad comes together in a snap.

Canned chickpeas up the convenience factor in these naan wraps, which have a lovely balance of sweet and spicy flavors and creamy and crunchy textures.

Because the crème fraîche melts into the potatoes, this dish has the virtue of tasting lush without appearing overly so. For an even more sumptuous look, give the salad a generous dollop on top.

An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.

Bake a couple of these grown-up pizza pockets for dinner tonight and freeze the rest for later.

Granted, this is a bit of work for a salad, but that’s how to transform vegetables into brag-worthy ingredients. To simplify, you could char the beets and greens in a dry cast-iron skillet.

Let the last of this season’s fresh corn shine in this zesty grilled salad from acclaimed chef Yotam Ottolenghi.

An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles. This recipe is from Bad Saint, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Sometimes all your body wants is a vacation from intense eating. That's where this feel-good (but fill-you-up) broth comes in.