This recipe is deliciously healthy. One of my favorite salads: organic, farm fresh beets dressed with a soy-ginger dressing, mixed with edamame, greens and sesame seeds. The dressing pairs perfectly with the marinade for the ginger-honey glazed chicken, which we bring you free-range and organic.

1 hour · 563 CAL · 61g PROTEIN

This is one of my dog-eared recipes — I’ve been making these satays every summer for nearly two decades, and they’re always a hit. Thinly sliced beef is tossed in a Chinese five-spice marinade, grilled or broiled, and served with a peanut dipping sauce. A fresh cabbage and carrot slaw rounds it out.

1 hour · 864 CAL · 35g PROTEIN

How is it possible to get so much flavor in so little time? Fresh shrimp and egg pasta come together with garlic, olive oil, basil and Parmigiano-Reggiano for a simple dinner that’s anything but ordinary.

30 min · 661 CAL · 51g PROTEIN

Definitely autumn-in-a-bowl. Roasted squash and red lentils simmer together, then get topped with maple syrup and candied spiced almonds and pumpkin seeds.

45 min · 690 CAL · 31g PROTEIN

Bazinga! Crispy, gooey, a little spicy and ridiculously good—you may forget this loaded Crunchwrap Supreme is vegetarian.

45 min · 740 CAL · 28g PROTEIN

Savory quinoa and corn flour crêpes filled with tender potatoes and Gruyère, then finished with a creamy, spicy Chile de Árbol sauce.

1 hour · 800 CAL · 27g PROTEIN