Weeknight Meals

For this meatball recipe, ground chicken is leaner than other meats, but less fat doesn’t mean you have to sacrifice flavor—these meatballs are loaded with aromatics like scallions, ginger and garlic, and served alongside delicious Chinese broccoli.

Heart-healthy coconut oil adds delightfully nutty, aromatic flavor to this creamy, sweet soup. If you can't find harissa to garnish with, drizzle it with hot sauce or sprinkle with a pinch of chili flakes instead.

Semi-pearled farro has had some of its outer kernel removed, which allows the starch to release and create a creamy sauce while cooking.

With a steak this thick, you need to season liberally. As in, the surface should be virtually white from salt kind of liberally.

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp’s intensely flavored cooking liquid.

Bobby Flay often uses terra-cotta dishes called for this recipe. These lightweight vessels, ubiquitous in Spain, can go from oven to table, and come in a full range of sizes.

In addition to being deliciously nutty, quinoa is a complete protein—but you knew that already, right? If you can’t find red, the white variety will work just as well in this tangy, wilted salad.

Savoy cabbage is a bright green, hearty member of the brassica family. Lightly braised with chickpeas and mustard, it becomes a vegetable worthy of a main course.

For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.

Cutting the vegetables into similarly sized pieces helps them cook at the same rate, so this entire dish—sauce included—can be made in one pan.

We’re big fans of the cabbage and crema that’s served atop Baja-inspired fish tacos. Along those lines, this crispy slaw brings out the best in a simple pan-roasted salmon fillet.

Pulling mussels from the shell is a delightfully hands-on way to get your lean protein. The little black shellfish are easy to cook; the only trick is to sort them carefully beforehand. Toss out any cracked shelled mussels, as well as any open ones that don’t close up tight when you squeeze them. The beards are the tough little fibers that help mussels cling to rocks; to remove them, just pinch the hairy fibers with a clean kitchen towel and pull. Don’t do this much before cooking, though, becau.…

This dish calls for a fish with a fairly firm structure: Line-caught albacore, lingcod, and mahi-mahi are all good options. Or paint a wild salmon fillet with the marinade and proceed. If you have not made The Greenest Tahini Sauce, you could use a spoonful of straight tahini mixed with olive oil as a marinade; try incorporating a bit of lemon zest as well.