Beet Borscht

Some weeks you need a big-batch soup to use up a ton of in-season veggies. This tangy-sweet soup fills the bill – it's great hot or cold, and freezes beautifully. This borscht is vegan on its own, but it's even tastier topped with a dollop of sour cream (or plain Greek yogurt) and a sprinkle of chopped fresh dill.

Tofu and Spring Vegetable Stir-Fry

Golden pan-fried tofu is right at home alongside fresh, crisp spring produce. Make this dinner a weekly staple by switching up the veggies and using whatever you have in the fridge.

Baked Trout Burgers with Tartar Sauce Coleslaw

Sloppy Chicken Tacos

Switch up the toppings on these saucy tacos depending on what you’ve got in your fridge, or try this recipe with ground pork instead of chicken. For a true retro vibe, top with iceberg lettuce and shredded Cheddar.

THAI CHICKEN SALAD CUPS

Minestrone with Pesto

Chunky vegetables, rich broth, nourishing beans, nuggets of pasta and a golden sprinkle of Parmesan — that's amore, or minestrone. It's more than just a soup. Perfect for cold weather and lean times, minestrone has the look, taste and aroma that's satisfying enough for body and soul. Learn how to chop vegetables neatly and quickly and make a quick pesto dress-up for a soup that tastes as good as it looks.

Salmon With Winter Slaw

Remember that the fish will keep cooking after you take it out of the oven, so don’t be afraid to remove it just before it's cooked through.

Vegan Thai Tofu Noodle Salad

Pancit with Quail Eggs