Weeknight Meals

These fast-cooking legumes, high in protein and fiber, pair delightfully with our healthy sockeye salmon.

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.

No offense to all the vegetarians, but the chimichurri is also pretty fantastic on your favorite steak.

These fillings would also work wrapped up in a tortilla or lavash.

Panzanella salads are a great way to use up the last of that loaf of crusty bread. Change it up as summer progresses by tossing in other vegetables or herbs. Just don’t skip the tomato: It helps soften the bread.

Imminently adaptable and riffable: Use any leftover protein or shred a rotisserie chicken in place of the tofu, and use whatever crunchy vegetables you’ve got in the produce drawer.

This pesto pasta recipe gets heft (and a side of veggies) from the addition of broccoli to the purée. They won’t know it’s there unless you tell them...wink wink.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

We wanted a recipe that was a better expression of “primavera,” literally "spring" in Italian. We swapped the oft used tomatoes and angel hair pasta for sturdy linguini and the first of spring’s green offerings.

Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.

A decent amount of béchamel keeps this tomato-less lasagna moist as it cools.

Breakfast just got a major upgrade.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.

Believe it or not, we came up with a new way to chop broccoli: Include the stems!

A seared piece of meat might sound boring. But when it’s drizzled with a silky reduction? Always exciting.

Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.

Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.