Vegan

A trick we like: Peel all overripe bananas and put in the freezer, then use to make supercreamy smoothies.

This can be made ahead and kept for 3–5 days in the refrigerator. As you go through the week, make sure to shake again to recombine ingredients. You can add a couple of drops of lemon juice to each salad you make to refresh the dressing.

Oatmeal, but make it quinoa.

Lentils and rice pair together beautifully, and this hearty version gets subtlety from a bit of saffron and cinnamon.

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

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.

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.

You can prepare steel-cut oats according to package directions. Or quicken the morning cooking by soaking the oats in boiling water before you turn in the night before; in the morning, just put the pot on the stove and they’ll cook in about 10 minutes

Our no-soak bean recipe is foolproof and ripe for improvisation. Throw in whatever moves you and simmer away.

“This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.” —Claire Saffitz, assistant food editor

This deceptively simple condiment is as addictive as pesto and as transformative as a squeeze of lemon. Spoon it onto fish, chicken, steak, roasted vegetables, or even pasta.

A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.

This crunchy, nutty, oat-packed loaf can be sliced for breakfast on the go, toasted and topped with yogurt or cream cheese, or eaten in place of an energy bar. 

Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don’t have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.

“My elementary school grapefruit, all grown up. I like the low notes of the red pepper flakes and rosemary against the sweet-tart citrus.” —Dawn Perry, senior food editor

If you leave this on the thicker side, it’s a great crudités dip. Or, thin it and pour onto salad.

If the vibrancy of this dressing fades, perk it back up with more lime juice.

The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they’re tossed in adds plenty.