Broil

This recipe is for all of the busy women out there—supermoms, superworkers, superwomen deserve superfoods. Cook the salmon and the quinoa a day ahead, and throw this salad together in minutes on a weeknight. You could make it vegetarian if you prefer by swapping out the salmon for tofu—the marinade will still work perfectly!

I live in New York, where Greek salads are a reliable diner staple. I love the combination of briny Kalamata olives and salty feta cheese mixed with crisp romaine lettuce and refreshing cucumbers. This somewhat deconstructed, twenty-first century version applies the "warm goat cheese salad" method to a Greek salad, coating fresh feta slices in egg wash and quinoa and then pan-frying. The result is incredibly delicious—and as good as it looks in the picture!

Sweetgreen partnered with Kendrick Lamar in order to create this limited-edition salad. Available at sweetgreen locations until May 31, 2015, 10% of proceeds will go to FoodCorps. After that? You can always make Beets Don't Kale My Vibe at home with the recipe below.

Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of flavor—crunchy, creamy, luscious—you'll see why.

Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).

Lush confited garlic takes toasty, cheesy baguettes to another level.

Even though they're vegetarian, these cheesy, BBQ sauce-slathered eggplant sandwiches are satisfyingly meaty.

Smoked mozzarella flavors these chops from the inside; an easy cherry tomato pan sauce and creamy polenta round things out.

Use one 2-pound mackerel if you can't find smaller ones, or substitute arctic char or trout.

Bucheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

Even if you're not an oyster person, you'll love this buttery, broiled approach.

Brighten up simply broiled salmon steaks with an unexpected salsa of poblano chiles, capers, and lemon.

Broiled shallot, leek, and scallions deliver a triple-onion punch to this creamy dip.

The popular side makes a great toast topper.

Telmo grew up in a Mexican neighborhood in San Jose, California. On warm evenings, he could be found at a busy roadside seafood joint called La Costa spooning up refreshing bites of coctel de camarón, or "shrimp cocktail." Served in a tall Styrofoam cup, the La Costa cocktail combines a sweet (but not cloying), tangy, and spicy tomato-based sauce, briny poached shrimp, avocado, cucumber, and pico de gallo, all topped with some shakes of a salsa picante and served with tostadas or saltine crackers. Our version is made with roasted fresh tomatoes instead of the traditional ketchup to brighten it up. The resulting sauce is more like a gazpacho than the typical country club-style cocktail sauce. The cocktail can be assembled a couple of hours ahead of time, but not too far in advance, as the shrimp becomes rubbery if left in the lime juice for too long. To make this shrimp cocktail into easy party fare, spoon it onto small store-bought tostadas, garnish with a little cilantro, and serve.

Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.