One-Pot Meals

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.

We use Edmond Fallot brand Tarragon Dijon for these (and many other sandwiches), but if you can find it, blend some chopped fresh tarragon into your favorite Dijon mustard.

Gigante beans are our favorites, but almost any bean will be delicious this way. 

We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.

Cooking the shrimp off the heat will allow them to poach gently, preventing overcooking.

The pasta will continue to absorb the broth as it sits, so use a small noodle like ditalini, stars, or alphabet shapes.

This white chili recipe works well with ground chicken or turkey, too.

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

Separate compartments are key to packing this lunch. Switch up the fixings to keep it fresh: Salsa, guac, and sour cream are all good options.

Humble cabbage takes center stage in this vegetarian ramen-inspired cabbage soup.

Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.

We try to have hard-boiled on hand, but when we're time-pressed, this omelet takes just five minutes before work

For this meatball recipe, ground chicken is leaner than other meats, but less fat doesn’t mean you have to sacrifice flavor—these meatballs are loaded with aromatics like scallions, ginger and garlic, and served alongside delicious Chinese broccoli.

Cooking kimchi with greens mellows the intensity while still delivering a ton of flavor. Swap out the kale for swiss chard, or mustard greens for something a bit spicier.

Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.

You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.

Savoy cabbage is a bright green, hearty member of the brassica family. Lightly braised with chickpeas and mustard, it becomes a vegetable worthy of a main course.

For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.

You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.

Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.