Take a look back at ten of the most popular recipes published this year.
This travel-friendly recipe is packed with fiber-rich edamame, asparagus, and greens. You can eat it warm, room temperature, or cold—perfect for packed lunches.
Stuffed peppers are even better when they’re loaded with coconut curry. This weeknight dinner has satisfying protein from lentils.
Orange Cardamom Scones are a delicious accompaniment to your morning cup of coffee or tea. They’re baked with whole wheat flour for extra fiber and nutrients.
Add a little zest to taco night. These Black Bean Tacos are topped with a fruity, pineapple-mango salsa that’ll take you straight to the tropics.
Try these simple, soy-based tostadas for a quick dinner or game-day appetizer. They’re a little bit lighter than the traditional recipe, since they’re baked instead of fried.
A Wild Blueberry Beet Smoothie is a colorful way to squeeze more fruits and veggies into your breakfast. Cinnamon and ginger give it a spicy kick that works for winter.
This chickpea salad is hearty enough to stand the test of travel, and you can eat it right out of the jar to eliminate extra dishes.
This party-ready salad is made with a refreshing mix of cucumber, mango, jicama, and lime. (Ready for summer?)
Chickpea bowls served with spicy peanut sauce and sesame greens. Get the flavors of Thai take-out straight out of your own kitchen.
These simple 5-ingredient matcha bites are a convenient way to give yourself a boost from antioxidant-rich green tea.