Leafy Greens

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

No tough strips of dry meat here.

Maybe you’ve never thought to cook romaine before, but just think of it like any other leafy green and give it a try.

What makes this salad special is the miso ranch dressing and the pulverized nori.

The shrimp is even better when it’s grilled.

If you don’t want or didn’t have time to soak the black-eyed peas overnight, just power-soak them.

We call this a hand salad because lettuce and dip just doesn’t sound like nearly as much fun.

Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.

Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well.

Crisp-skinned fish isn’t about high heat.

Stuffed cabbage is great for a crowd, but if you find yourself with a lot of leftovers, it freezes well too.

This puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.

Coconut oil and milk are the magic ingredients in this sweet potato recipe.

A heavy dose of spices and a splash of cream and yogurt turn potatoes into a samosa-like tart.

This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!

This herby veggie frittata works for breakfast, brunch, lunch, and dinner.

The components in this recipe sound a little out there, but trust us.

Nutritional yeast, silken tofu, and capers mimic the anchovies and egg yolks in a classic Caesar. Genius!

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

Cornmeal thickens this soup and gives it a silky texture, and the combination of smoky andouille and greens packs in more flavor than you could imagine from a one-hour recipe cook time.