Leafy Greens

This update of the classic corned beef dinner nixes boring, boiled sides in favor of extra-crispy roasted cabbage and potato wedges and a vibrant, seedy dressing.

Turn chickpea flour into crispy-edged flatbreads; then use them to scoop up a saucy, sweet-tart mix of burst tomatoes, chickpeas, feta, and greens.

This hearty vegetarian stew comes together in under 30 minutes.

Skip the bread and simply toss your favorite sandwich ingredients into a big bowl for a refreshing lunch with a savory, bacon-y crunch.

This quick salmon dish, flavored with a garlicky za’atar dressing, proves that meals are better in bowl form. Add radishes, chickpeas, and arugula, then drizzle the dressing over it all.

If you can find it, try making this green sauce with hoja santa, a robust aromatic Mexican herb—if not, any hardy green will work (we call for kale).

This recipe makes more saucy, sausage-laced beans than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. If you don’t have spinach, any greens from your fridge will work.

Parmesan and thyme make this Dutch baby decidedly savory—but the real beauty here is that the batter can be made up to two days in advance and kept in the fridge for an easy, romantic breakfast for two.

Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay–seasoned cornmeal mixture. Bonus: they’re gluten-free.

This frittata intentionally takes much longer than the usual version. Cooked over a low flame, the act of folding the curds over themselves again and again in the skillet creates soft layers like those found in Japanese-style omelets.

The dressing on this bowl is a green goddess 2.0, with matcha adding an earthy undertone to the whole dish.

This nourishing soup is packed with creamy, chewy, and hearty textures that make the simple preparation extremely satisfying. Use stock instead of water if you’d like—but truly, you don’t need it.

Bone-in lamb shoulder chops turn meltingly tender and enrich the garlicky rosemary-infused broth in this Instant Pot dinner. Serve it with crusty bread for mopping up all of the juice.

Marinated artichoke hearts, canned chickpeas, and pepperoni roast together to make a warm, crisp foundation for this wintry salad. Fresh oranges balance the salty and savory flavors.

For this gorgeous salad, choose persimmons that are super soft. The riper the fruit, the sweeter the flavor.

Fry shreds of leftover slow-cooked pork to an irresistible crisp for this quick, gingery green bean and cabbage stir-fry.

Crisping mushrooms in bacon fat infused with rosemary gives this salad satisfying texture and rich, comforting flavor, enhanced by a runny poached egg.

When in doubt, frittata. This version turns greens-and-beans into a complete one-skillet supper.

With crispy mini potatoes and hearty greens that are roasted in a sweet-tart mustard dressing, this 25-minute dinner is an easy crowd-pleaser.

Meet your new favorite, cold-weather one-pan salmon dinner. It’s warm and creamy with coconut milk and just spicy enough with green curry paste, ginger, and garlic.