Vegetarian

Skillet-toasting quinoa will add texture and flavor to a dish. I recommend using a nonstick skillet for this. If you use a standard skillet, the quinoa requires more attention and the skillet needs occasional scraping. The goal is for the quinoa to retain its tenderness but acquire a toasted exterior. You can cook the quinoa more or less, according to your taste preferences.

Vinegar and strawberries become best friends in this flavorful infusion.

This is one of those ingredient combinations that, like the Little Black Dress, always seems to be in style, and it's no wonder: earthy, sweet beets, sharp and creamy blue cheese, and bitter greens simply go together beautifully. Skillet-Toasted Quinoa provides additional texture and protein. Like Chimichurri, this vinaigrette's flavors grow more robust if allowed to sit at room temperature for at least 1 day.

Dress up any dip, sandwich, or dressing with this flavorful and healthy mayo that also offers the nutrient value of raw kale and fresh garlic. This creamy condiment will soon take the place of butter on your breakfast toast. Go ahead, we won't watch. Spread em'.

Nourish your body with this welcoming salad complete with a warming ginger dressing. Lentils provide a fabulous source of protein and the beet adds that splash of color I love so much.

Puréed kale leaves give this lighter guacamole an extra dose of fiber and Vitamin A.

You may not think of coleslaw as sexy, and you'd be right—most coleslaw is far from a turn-on. But this colorful, lighter version brings the sexy back with superfoods like carrots and red, yellow, or orange bell peppers. It's also a great way to enjoy your kale in the raw.

Australian potato salad. We didn't know it existed, but when you swap mayo for a tangy vinaigrette and add charred greens, magic happens.