Kale

This ain't your regular 15-minute frittata. For soft, custardy, light layers like those found in Japanese-style omelets, cook the eggs over a low flame, folding the curds over themselves, and then finish in a low oven.

It's the easiest way to up your intake of leafy greens.

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water).

Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious golden brown crust.

The key to a soup with fully developed savory flavor starts with the soffritto—a mix of slowly cooked aromatic vegetables.

When in doubt, frittata.

This satisfying veg-forward dish proves that sometimes the role for meat is as a supporting actor helping to make green things shine.

Here's how to convince kids to eat mushrooms and kale for dinner.

Freekeh is green wheat with a slightly smoky flavor we love, but any whole grain you have on hand will work.

A flavorful chicken stew that gets every iota of value from the chicken bones.

This saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.

Filled with greens, roasted vegetables, and a little queso fresco, these veggie tacos are easy to make for a fun weeknight meal. 

Kale, mushrooms, onions, and a beautifully bold sauce make instant ramen noodles something to be excited about.

These pretzel nubbins are crunchy on the outside and soft and chewy on the inside.

Breakfast bowls shouldn’t take 2 hours to make; this one is ready in about 20 minutes.

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad.

Sounds kind of creepy, non?

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

Eggs, kale, and a killer sweet potato crust.

The Topanga Living Cafe in Topanga, CA, inspired this gluten-free quiche that uses caramelized sweet potato instead of dough.

This warm, comforting soup is just the thing for a random Tuesday night, and it’s cold outside, and you don’t want to put too much effort into cooking.

Yes, fried rice for breakfast counts if there's an egg (or 3) in it!

Our favorite and best method of making pasta—the same one the pros use in restaurants—is one in which the pasta finishes cooking in a glossy sauce made by emulsifying cheese into the pasta cooking liquid. It’s so easy and good it might change your life (or if not your entire life, then definitely your weeknight pasta game).

Our old friend kale salad pairs up with avocado for a sturdy, not sad, desk lunch.