Kimberley Hasselbrink

Perfectly roasted, caramelized, and the ideal base for our Red Pepper–Walnut Relish.

Muesli is a cold porridge of oats, fruit, and yogurt that softens overnight in the refrigerator. If you don’t have time to prepare it the night before, don’t worry. You can omit the oats and make a breakfast parfait with the orange (use one large orange), date, yogurt, cacao nibs, and coconut.

If you haven’t made The Greenest Tahini Sauce yet, thin some tahini with a combination of water and lemon juice. Grate ½ garlic clove, stir in, and season with salt.

We like to cook chicken breasts with the skin on because it helps keep the meat moist. And this recipe calls for a little aromatic thyme and garlic to be tucked underneath the skin to flavor the chicken as it cooks. We’ll let you decide whether to pluck off the skin before eating.

This bark combines unprocessed cocoa nibs, toasted coconut, and chopped pistachios for a crackly texture and bittersweet chocolate for its antioxidant virtues. Storing it in the fridge will give it extra snap, though the chocolate may acquire a dull bloom in there.

This roasted sweet potatoes recipe is perfect for weeknights—easy, but it still packs plenty of flavor.

The mustard and caraway in this salad play off each other to evoke a little deli deliciousness. You can dress the beets up to a day in advance, but wait to add the almonds just before serving.

Mackerel, a lovely oily fish, is delightfully hard to overcook. It’s often sold frozen, especially in Japanese markets, so allow a day for defrosting if you’ve purchased it in that form. If you can’t find mackerel, choose another oily fish: Black cod and wild sockeye salmon will both work, though they require a longer cooking time. You may want to try cooking them in steaks with this broiling method; the bones lend extra flavor and keep the fish from falling apart, too.