Kale

These steak kebabs are marinated in soy-ginger sauce, and served over a salad of bok choy, kale, and cucumbers.

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

Lots of seeds keep this bowl of roasted broccolini, shaved Brussels sprouts, and raw kale exciting.

Snow peas and water chestnuts add a fresh crunch to these tasty dumplings

When you use a fairly expensive, rich, and well-marbled fish like wild salmon, you want to make sure you don’t clutter it with too many spices or overcook it. Coconut milk maintains that velvety mouthfeel of the fish and provides a stunning backdrop to its orange-pink vibrancy. I serve the salmon with those plump pearls of Israeli couscous that play on your senses with their caviarlike texture.

Rich with nutty tahini, savory miso, and plenty ginger and garlic, this comforting vegetarian soup is just what the doctor ordered for a chilly weeknight.

This recipe is in the Mains chapter of my cookbook, but I have to say, I've eaten it at all times of day. It's made it to my breakfast table, and I've definitely whipped it up for a weekend lunch. After I eat it, I always feel so nourished and happy—and my body seems to love me for that. The spices are definitely what make this dish so special.

Don’t just reserve black-eyed peas for New Year’s luck. The combination of sweet, smoky and hot and the freshness of the greens is delicious any time of the year.

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.

Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.

This turkey roulade recipe is perfect for a crowd, but is easily halved to feed a smaller crew.

This comforting savory pie is packed with kale and pan-roasted butternut squash.

Toss leftover stuffing into a big pan with sautéed rice, eggs, mushrooms, and kale for a glorious carb-on-carb send-off to the rest of your post-Thanksgiving stash.

This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks—all in one pan.

Zucchini ribbons take the place of pasta in this naturally gluten-free vegetarian casserole.

What's in your pantry? Chickpeas? White beans? Either will work in this easy, filling pasta.