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For superquick prep, purchase already peeled and deveined shrimp.

Save even more time by buying precut vegetables at your market’s salad bar.

This is served French style, as a salade composée—each person assembles the elements on a plate and then drizzles with vinaigrette.

To make prep even quicker, swap 2¾ cups cabbage slaw mix for the carrots and cabbage in the recipe. If you can’t find kelp noodles, rice noodles make a fine substitute.

A no-refined-sugar cookie that you can readily enjoy for breakfast, this recipe from Sally’s Cookie Addiction (Race Point, 2017) will streamline your morning routine and add legit nutrition to the most important meal of the day.

Eat seasonally to support local agriculture and to cut back on foods that require long travel and storage. This simple dessert features in-season pomegranate and oranges.

Dried beans, lentils and other pulses are super soil helpers. Unlike most plants, which pull nitrogen from the soil as a food source, beans work with soil microbes to pull nitrogen from the air, which both enriches the soil and reduces the need for fertilizer.

Mushrooms have a remarkably low environmental footprint. Research shows that a pound of mushrooms requires only 1.8 gallons of water to grow. Comparatively, it takes 2,000 gallons of water to produce a pound of beef.

The holiday table often centers on a large piece of meat or poultry. Give tradition a twist with a main dish that has a much smaller impact on the environment, such as this colorful vegetarian pasta you can serve family style.