Serves 6–8 / Braising mellows cabbage’s natural pungency, making it lightly nutty and sweet. Serving tip: Serve this rich dish with lighter entrées, like mild fish. View the Braised Red Cabbage with Currants and Honey recipe

Lemon and Rosemary Roasted Chicken Breasts

High-heat roasting caramelizes sugars and fats on foods’ surface, necessitating little or no salt for additional flavor. To roast, lightly coat vegetables or meat with oil and place in a large roasting pan. Roast in a hot oven—usually around 425 to 500 degrees—for 20–40 minutes, or until cooked through. Best for: Sturdy root and cruciferous vegetables, meats

Serves 4 / An easy crowd-pleaser. Serving tip: Great with a side of whole-grain orzo and a salad of mixed field greens. View the Lemon and Rosemary Roasted Chicken Breasts recipe