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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.

These cakes put leftover cooked salmon to delicious use as a pretty lunch or light dinner rich in beneficial omega-3s.

This low-calorie tagine is delicious alone but is even better spooned over whole-wheat couscous.

Look for black bean-garlic sauce in the Asian food aisle; it’s wonderful added to any stir-fry or soup.

Children and adults alike enjoy this supereasy, sweet and tangy chicken that’s seasoned with agave.

Collard greens stewed with onion and tomato make a dramatic contrast with lightly steamed halibut. In this presentation, a touch of spicy smoked paprika adds an unusual nuance.

In this dish, cubes of tempeh, a highly nutritious fermented soybean product, are bound to the kale with a rich red-pepper sauce.