harpercollins

Green Vegetable Salad / Photo by Chris Court and William Meppem
Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant—and verdant—salad.

Dukkah Crusted Salmon With Cucumber and Chilli Salad / Photo by Chris Court and William Meppem
Dukkah, an Egyptian nut and spice mix, creates a deeply flavorful crust for salmon fillets when tossed with puffed amaranth.

Soft Oatmeal Cookies / Photo by David Loftus

Tex-Mex Lasagna / Photo by Jennifer Davick

Vegan Pasta Alfredo With Two Stroganoff Variations
Here’s a healthful nondairy version of creamy Alfredo sauce; it’s just a bit more sophisticated than vegan mac and cheese and every bit as comforting. Young eaters might like this just as is, but do try to nudge them toward the veggie toppings or the stroganoff variations.

Sweet Potato Julius / Photo by Katie Newburn
The first “real” recipe I ever tried was for the famous orange Julius. It was back in home-ec class and the no-fail recipe instantly became my favorite. Now I’m giving traditional orange Julius an upgrade by combining the vitamins C and A, potassium, fiber, and carotenoids found in sweet potatoes with tangy orange. This is a winning combination, light and refreshing with pops of citrus, yet dense and filling because of the sweet potato. Enjoy this as a meal or post-workout drink, or split it with a loved one for a snack! It’s ridiculously good.

Zucchini Crust Pizza / Photo by Katie Newburn
Zucchini is a surprisingly chameleon-like vegetable—I find myself using it frozen in morning smoothies, pureed in desserts, and, now, grated in pizza crust! Zucchini pizza is a great way to sneak in extra servings of vegetables, and it is naturally lower in carbohydrates and higher in fiber compared with traditional crusts.

Plantain Flatbread With Poached Egg and Honey Drizzle / Photo by Katie Newburn
Think of plantains as the sister to the banana. They’re not as sweet, as they contain less sugar. They’re also higher in starch than most fruits, making them perfect for gluten-and grain-free breads. My favorite part of this entire dish is upon serving: The moment you break the egg white just enough for the golden yolk to spill over, the starchy flatbread soaks up every last bit, leaving you with a nice balance of moisture. The egg yolk is rich and bold, with the added bonus of sprinkled salt and drizzled honey—there’s nothing like it.

Vanilla Chai Cupcakes / Photo by Jon Edwards
Anybody who knows me knows that I have a soft spot for cupcakes and soy chai lattes, so combining these two creates my own piece of heaven. These cupcakes are moist, tender, and lightly spicy, thanks to the combination of ginger and cardamom. Go ahead and pair with a steaming hot chai latte...you won’t overdo it.

Chili Jam Chicken / Photo by Ellen Silverman
Add sweetness and spice to a simple chicken dinner with a few spoonfuls of chile jam.

Fudgy Chocolate Banana Flax Muffins / Photo by Ellen Silverman
This is not your average breakfast muffin. Imagine a fudgy brownie—chocolatey, rich, ringing every bell—and then picture yourself dancing around your kitchen, exuberant with the knowledge that these babies are truly guilt-free, since (almost) all the sinfully sweet goodness is derived from bananas, applesauce, and cocoa powder. That’s something to get up for in the morning! And I’ll say what I want to say without saying it: Fiber never tasted so good.

Hibiscus-Mint Granita / Photo by Stephen Hamilton
Granita is a light dessert, one you could enjoy any day of the week. The hibiscus flowers make it extra special and elevate the simple ice to dinner-party status. The trick to the granita's texture is to stir, or mash, it several times during freezing. This prevents it from freezing in a solid block.

Fava Bean, Radish, and Corn Salad / Photo by Stephen Hamilton
Any side dish or salad that includes corn is pretty, but fava beans and striking-looking breakfast radishes—with their elongated shape, rosy red color, and creamy-looking root ends—make this dish more appealing and appetizing than most. Like most chefs, I love favas, but if you can’t find them or think they are too much trouble, replace them with lima beans.

Watermelon and Feta with Lime and Serrano Chili Peppers / Stephen Hamilton
Believe it or not, watermelon and feta make a great pairing. Toss in some hot chili peppers and cilantro and you have a salad to delight everyone who tries it. Buy seedless watermelon for this—you won’t be disappointed when you try it.

Mango, Mint, and Pineapple Smoothie / Photo by Stephen Hamilton
This smoothie transports you to the tropics with the mango and pineapple. I usually make it in my Chicago kitchen on a rainy day when I need some bright flavors.

Lemon Blossom Cupcakes / Photo by Dayna Smith

Lemon Blueberry Cupcakes With a Citrus Glaze / Photo by Dayna Smith

Fresh Fennel and Arugula With Meyer Lemon Dressing / Photo by Stephen Hamilton
I love crunchy fennel and peppery arugula dressed with a slightly sweet dressing made from Meyer lemons—a fresh-tasting pick-me-up. Meyer lemons are only available in the wintertime, so if you can’t find them, use regular lemon juice and replace a third of it with fresh orange juice.

Mission Chinese Dill Pickles / Photo by Andrew Rowat, Alanna Hale, Gabriele Stabile, Todd Selby, and Chris Ying

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