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Fresh ginger, baby bok choy, dry-roasted edamame and nutritious soba noodles make these vegan Buddha Bowls a winner for lunch or dinner.

Fresh fruit—including honeydew melon and mango—provides a delicious complementary note to this salad’s savory flavors.

This salad is loaded with enough protein and flavor to satisfy the most demanding appetite. The horseradish-fennel dressing adds a nice, unexpected kick.

Full of summer flavors and textures that contrast in all the right ways, this salad is simpler than it looks to toss together. Snip some fresh rosemary for the mustardy dressing and you’re on your way to a new favorite.

This festive summer salad is full of enticing textures and flavors—a surefire hit at parties and potlucks. It makes a great light dinner entrée, as well.

The tangy, sour flavor of preserved lemons is powerful, so a little goes a long way.

Top crackers or crostini with goat cheese, labneh or other spreadable cheese, and serve with dollops of this tangy-sweet chutney. Or use the chutney as a flavorful condiment for salads or roasted pork chops, tenderloin or chicken.

Curtido makes an excellent garnish for fish, pork or veggie tacos, or for tortilla soup or posole. Also, serve it over grains, eggs or beans; use it to make a savory baked tart; or add to spice up a dish of choucroute garnie, an Alsatian recipe for sauerkraut served with sausages.

This kraut makes a beautiful and delicious condiment for burgers, brats and sausages. You can also serve it over potatoes, use it as a garnish in beef stew, or pair it with roasted pork tenderloin or pork chops.