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This salty-sweet grain salad is filled with bits of caramelized roasted fennel and briny olives, and is bolstered by orange, red-pepper flakes and herbs. It’s substantial enough to be a light meatless dinner on its own, or it can be served as a hearty side with simply roasted or sautéed chicken or fish. It holds up well, and any leftovers will be a boon to future lunches. The feta topping is optional and adds a creamy tanginess, but the mix of roasted vegetables and grains is just as good without it.

This weeknight wonder is for those who delight in turning a modest can of beans into a spectacular dinner. Inspired by the flavors of red pesto, this recipe calls for simmering cannellini beans with staple ingredients like onion, garlic, crushed red pepper, tomato paste and heavy cream, as well as sun-dried tomatoes and salty Pecorino, until the results taste complex and rich. Top the beans with a lemony arugula salad that is peppered with fried bread crumbs for a dish that is crunchy, chewy, crispy and creamy in every bite. 

Awaken the palate with this boldly seasoned, gochujang-spiked tofu and broccoli dish. With its signature smoky sweetness, tangy heat and deep fermented flavors, the gochujang glaze becomes viscous and silky thanks to butter and sticky maple syrup. Dusting the tofu in cornstarch gives it more body, with a crisp, crusted exterior that readily absorbs the full bodied sauce, while the interior remains tender and moist. The broccoli florets also carry this sauce confidently, though you could substitute with another hardy, crisp vegetable like cauliflower, green beans or green cabbage.

Creamy vegetable curry is a delicious, healthy and warming dinner recipe served with rice. Simple comfort food at its finest.

Inspired by the timeless combination of chickpeas and short noodles in the classic Roman dish pasta e ceci, this lively leafy salad is just right for the warmer months. Keep things light with a generous ratio of chickpeas and greens to orzo, along with a tart, vivacious lemon dressing. No need to massage the kale; you can simply toss it into the dressing and let it soften while the orzo cooks. There’s Parmesan in the salad for saltiness, but vegans can use nutritional yeast instead. Cut down on your dishes by making the dressing in a mixing bowl that is large enough to fit the entire salad.

Firecracker Lettuce Wraps that are happily vegan - with crispy tofu bits, saucy brown rice noodles, and a creamy sesame sauce.

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.