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This elegant yet simple dessert is a perfect way to enjoy kiwi, including the new gold variety.

This salad brings out the best in kale, a phytonutrient-rich food that provides more immune-enhancing vitamin C than other leafy greens.

“I make this salad almost every year for our Memorial Day potluck,” said one Santa Fe reader. “People absolutely love it and ask for the recipe all the time.”

Miso introduces enzymes and probiotics into the digestive tract—and it’s delicious, making this soup an ideal start to a meal.

Rich, delicious, and redolent with savory truffle scent, this is an easy brunch dish; it would also make a wonderful supper. It’s great warm or at room temperature.

Prep tips: Coriander and Mint Pesto with Steamed Sole If you enjoy spicy food, a few zigzags of Sriracha sauce across the top add both extra taste and eye appeal. Serving tip: You’ll have leftover pesto, so use it on pasta, swirled into veggie or bean soup, or spooned over your favorite protein.

Nutrient-dense kale and chard team up with butternut squash, which adds brilliant color, fiber, and antioxidants.

Leftover vegetables (especially mushrooms and snow peas) are a welcome addition to this soup.

When you crave a gourmet breakfast (or dinner!), try this simple dish with fresh herbs and low-fat, quick-cooking shrimp.