Lunch

The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.

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Leftovers are best a day after cooking the fish.

These quick, easy, versatile tostadas are the perfect way to use up any leftover chicken you may have in the fridge.

A classic chopped salad recipe with diced fruit, nuts, and a honey-shallot dressing.

These simple buckwheat crepes taste great with sweet or savory ingredients. They're easy to master, but keep your eyes on the pan.

In this escarole salad recipe, dates and bacon are the secret weapons. Well, aren't they always?

You definitely won't miss the meat in this healthy vegetable soup. Use as much or as little sriracha sauce as you like depending on your spicy preference.

A mixture of mashed potatoes and wilted kale is shaped into patties and pan-fried, then paired with a dressed-up mayo.

We said it was vegetarian—we didn't say it was health food. In this veggie quesadilla recipe, stack tortillas with black beans, squash, and plenty of cheese.

You can add some arugula or spinach to this salmon salad for an extra hit of crunch and color.