Serves 4 / Reminiscent of enchiladas, these eggs get their kick from chipotle chilies canned with a spicy adobo sauce, available in most groceries. Serve with a tomato-cucumber salad. View recipe.
Serves 4 / Blending mixed grilled vegetables with a tangy miso dressing creates a high-fiber, satisfying sandwich. Flaxseed oil provides a healthy dose of omega-3 fats. Prep tip: Not vegan? Add some crumbled feta cheese for extra richness and protein. View recipe.
Serves 8 / This would work equally well with ground turkey or beef. This can be served at the table with each person having their own plate of lettuce, separate bowls of scallion, cilantro, lime slices and peanuts, and the tofu kept warm in a centered serving dish—a please-yourself approach. View recipe.
30 minutes. Serves 6 / A fabulous use for leftover cooked rice. Don't let the long list intimidate you; once you have everything out, prep goes fast. Kids love this! Prep tip: For nonvegetarians, consider adding shrimp or ham, plus a dollop of oyster sauce to deepen the flavor. View recipe.
Serves 4 / Simplicity tip: Fresh ginger and orange juice are wonderful, but in a pinch, use ginger from a jar (available in the produce section) and reconstituted frozen juice. View recipe.
African Red Beans & Couscous Serves 4. If you've always thought beans were boring, try this extraordinary recipe flavored with almonds. The beans are served over couscous, a grain popular in Northern Africa. View recipe.
Serves 6 / Reader recipe contest, first place, entrees. You’ve probably tasted other sweet potato soups, but the tangy Cilantro Drizzle really lifts this one above the ordinary. Some judges thought this thick, creamy soup would even be good over cooked rice or lentils. View recipe.
Serves 4/This Mediterranean-influenced soup uses Aleppo pepper for mild heat and fruity flavor; look for it in the spice section of natural markets. You can substitute sweet paprika mixed with a little cayenne, or use crushed red pepper flakes. Serving tip: Tastes great with a crusty piece of garlic bread. View recipe.
Serves 4 / Ingredient tip: Lentils are low in fat and high in protein and fiber. The best, most delicate lentils are the lovely peppery French green lentils used here; because they take a bit longer to cook than other lentils (about 30 minutes) but hold their shape well, cook them in advance and chill, adding salt at the end of cooking. Use ¾ cup dried lentils to yield 1½ cups cooked. View recipe.
Prep/cook time: 25 minutes Serves 4 / A beautiful, light supper. Puréeing some of the soup creates a creamy texture—without any cream. View recipe.