Leafy Greens

At Captiva Art Cafe on Captiva Island, Florida, chef Matthew Mitchell offers imaginative pasta and egg dishes as his meatless selections. We reduced the yolks in his frittata, but all the wonderful flavor is still there. Mitchell accompanies the frittata with toasted focaccia.

If you love hummus or baba ghanoush, this dairy-free dip will become a new favorite. Just make sure you have plenty of warm flatbread to scoop it all up.

When all the flavors meld, the dried mint blooms and transforms this dish into a refreshing slaw that pairs well with fatty cuts of meat.

Toss roasted squash and charred Brussels sprouts through a salad of chickpeas, salami, olives, and cheese; add a lemony oregano vinaigrette and enjoy.

Feta and bread get roasted alongside winter squash, then tossed with pleasantly bitter greens for a salad that’s equal parts warm and cold, soft and crunchy, and sweet and savory.

Sinigang is adobo’s close contender for the title of National Dish of the Philippines. Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami.

I almost never think to cook Indian food for some reason, but we received tandoori chicken in a Blue Apron box once and it turned out to be really good (love how those boxes help us branch out on occasion)! So I decided to make my own version of this flavorful recipe, and it’s quick and easy enough for any busy weeknight.

This simple weeknight dish relies on zucchini ribbons instead of noodles, and is stuffed with a zippy ricotta-pea filling.

Mix and match your favorite fall vegetables into this delicious side dish.

Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.

The classic components of a BLT get enhanced with a spicy, zesty horseradish mayo—the ideal foil for ripe summer tomatoes and salty bacon.

This one goes out to all the peanut sauce fans out there. And if you’re thinking, Peanut butter and pork? Sounds crazy! Trust us, it works. Also trust us on this: Putting sugar in your noodles for this recipe is crucial. It balances the salt, heat, fat, and tanginess going on here, and brings out the flavors of everything else (nope, it doesn’t make anything sweet).

These adobo-marinated steak wraps have a delightful garnish: Corn nuts. Their primary role here is to add salt, crunch, and sweet toasty flavors to each bite. Corn chips, Fritos, or even kettle-style potato chips would be excellent understudies.

Bacon does double-duty in this nuanced version of Cobb salad: the crispy slices add flavor and texture, and the rendered fat becomes the base of a warm vinaigrette.

The shrimp cooks in minutes, so while it’s marinating, set out a platter of lettuce cups, mint sprigs, chopped peanuts, sliced cucumbers, and the reserved sauce.