Quick

With their fruity astringency and pretty color, pink peppercorns go beautifully with pineapple. No need to run out and buy them, but if you’ve got them, give them a try.

Try to get this in the fridge the night before for the best texture. If you're short on time, just top some pineapple chunks with chopped dried apricots and some pan-toasted chia seeds for a little crunch and protein.

Orange-flower water is very potent, and a couple of drops can go along way. Don’t worry if you don’t have any on hand; the salad is lovely without it too.

Regardless of the color of quinoa, make sure you rinse it before you cook it.

This slight riff on traditional miso soup is your shortcut to a flavorful, bone-warming snack when you need it most. Just pack a thermos with veggies, tofu, and miso in the morning, and when hunger comes knocking, all you need is a cupful of hot water and a couple of minutes. (Using homemade dashi instead of water, or adding instant dashi powder, brings it to the next level.)

We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.

The active cultures in kimchi and miso may also provide your body with an immunity boost. This recipe can also easily be halved.

Cacao nibs are unprocessed bits of the cacao pod. They are intensely flavored, not at all sweet, and give a wonderful depth and crunch to meals. Try blending them into smoothies, or use them to top a long-braised stew.

We’ve always loved the slightly sweet and nutty crunch of water chestnuts, which are actually the bulblike growth of a marsh-grown, grasslike plant. We use it unapologetically in spur-of-the-moment stir-fries. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Name a more iconic trio than beets, quinoa, and goat cheese!

Feel free to substitute chard and radicchio for the endive.

Rainbow chard stems are among the tastiest in the greens department. They do take a bit longer to cook, so get them into the pan a bit before you add the green leaves.

Make this yourself, or find furikake in Asian supermarkets or some better-stocked grocery stores.

This toast also works well divided into fourths and served as an appetizer.

Black pepper with fruit? It works—trust us.

Not into kale? Use chard or another hearty green instead.

This avocado toast recipe is endlessly customizable—thus why we don't include specific amounts.

Who knew so much bright, lively, acidic flavor could come from such a small surface area?