Spinach

Studded with sweet dates and crispy bacon, this easy salad makes an impressive dinner party side or satisfying lunch.

Juicy charred chicken, no grill required. For this broiled chicken recipe, you’ll use a quick marinade of mustard, honey, and mayonnaise.

This take on a poke bowl combines cubes of sashimi-grade raw salmon or smoked salmon with a spicy marinade of Tabasco, sesame oil, and gochujang.

Steamed, mashed, and puréed yams are the base for this silky soup, which is served with large poached prawns.

A vegetable quiche for Sunday brunch is a mild to moderate challenge for the average home cook—memorable quiche, on the other hand, is a prize not easily won.

This warm, comforting vegetarian stew of chickpeas and spices hails from Afghanistan and is topped with a creamy cumin-flecked goat cheese sauce.

Pine nuts with raisins is a classic Roman Jewish combination for frittata. This version builds on that formula with the addition of lemon and creamy mascarpone.

You can use just about any green vegetables in this vegan twist on one of Spain’s most famous dishes, but broccoli, artichokes, and zucchini are sure bets.

Think of this easy vegetarian casserole as a kosher for Passover spanakopita or green lasagna—it’s similar to a style of matzo pie called mina in Sephardic homes.

This easy gnocchi dinner is the best of both worlds. Tomato sauce meets hazelnut pesto in this one-skillet meal.

Use this kookoo sabzi recipe as a guide, and throw in whatever combination of greens and spices you have on hand.

This quick and easy pasta recipe from Giuliano Hazan was inspired by tortelloni filling.

You can use any greens that will wilt in this recipe—chard, kale, and spinach are all delicious with pasta and yogurt.

This is a vegetable lasagna that cooks can enjoy, too, not only because it’s delicious, but because it’s simple and stress-free to prepare.

In this hearty Instant Pot dish, the pressure cooker practically pulverizes the squash, creating a creamy, flavorful broth.

This lightly miso-marinated salmon is served with a bright green spinach sauce underneath.

Pickled tomatoes brighten up this classic breakfast casserole.

The noodles for this Tibetan soup are made by pulling the dough and tossing it into the Thenthuk pot.