Smoked Salmon Crêpes with Creamed Peas

Recipes

Packed with apples, raisins, walnuts, carrots and coconut, these morning glory muffins are gently sweetened with sweet potato purée and applesauce. The purée and applesauce replace oil in the original recipe while adding tons of moisture and flavor.

This easy veggie-filled interpretation of pot pie takes advantage of a slow cooker to make the filling and tops individual portions with homemade sweet potato biscuits. For a vegetarian version, omit the chicken thighs and use vegetable broth in place of chicken...

You can make this lean and delicious recipe with your choice of ground turkey or chicken. The mix can also be baked in meatball form: Simply roll it into 30 meatballs and bake 20 to 25 minutes, turning the meatballs once.

This crowd-pleasing casserole features peppers roasted with chicken breasts and layered between corn tortillas. We like the juicy results of chicken freshly roasted on the bone, but you could also use 4 cups of precooked shredded chicken or turkey.

This eggless version of carbonara gets big flavor from small amounts of savory, umami-rich ingredients like garlic, miso, smoky bacon and Parmigiano-Reggiano.

This delicious vegan salad makes a great light meal by itself or served over a bed of baby greens. Tofu blended with white beans form the base for a creamy dressing. Garnish it with chopped celery leaves if you like.

Cutting the tempeh into small triangles for this recipe ensures that it roasts beautifully and soaks up plenty of marinade. Add extra veggies to the roasting pan as you like – we love cauliflower or broccoli, too.

This super-flavorful stew features whole chicken pieces simmered in tomato sauce with fiery peppers and tender chunks of yuca. Yuca is classic in Central American cooking, but you can substitute a waxy potato like Yukon Gold.

This rich vegetarian dish adds kale to a classic French potato gratin, making a delicious side or light main course. Serve it with a few breakfast sausages for an out-of-this-world brunch.

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Next time you prepare boneless, skinless chicken breast for dinner, cook a couple extra and slice them into strips for an easy lunch. In this recipe, we take leftover chicken strips and quickly make a "buffalo wings" inspired healthy lunchbox that's sure to please...

Easy to make and fun to eat, this crispy wake-up-your-tastebuds tofu provides a delicious vegan version of traditional corn dogs. Sweet and hot mustard is the secret ingredient in the tangy, delicious coating.

Creamy peanut butter and salty tamari anchor this hearty tofu-udon dish. The silky noodles, sauce and cabbage accented with color from the carrots and radishes make for a satisfying meal when served warm, at room temperature or even chilled.

This gluten and dairy-free version of this festive bread will make a delicious addition to your holiday breakfast menu. You may also like to try our Cranberry Banana Oat Bread...

For an authentic taste to this classic Greek salad, also called Saláta Horiátiki, use Greek olive oil, Kalamata olives, sheep or goat's milk feta and fresh oregano.

This rich bread-like cake is traditionally served in Mexico on January 6th, Three Kings Day. A coin or small figurine is baked into this ring-shaped cake. Traditionally, whoever finds the hidden treasure in their piece of cake must host a party on Candelmas Day,...

Thanks to one of our readers for sharing her mother-in-law's recipe for this delightfully tart berry sauce. Blueberries and raspberries add color and flavor to this unique spin on traditional cranberry sauce. The sauce can be made up to a week ahead. Perfect with...

This colorful tuna salad makes a satisfying lunch or dinner served alongside a pile of greens. We love the contrasts in texture of the beans, walnuts, tuna and chewy sourdough.

Use leftover compound butter tossed in pasta, spread on freshly baked biscuits or melted into a fresh vegetable sauté.

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