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The crushed coriander forms a crispy scallop crust, and orange juice concentrate makes life easy.

These vegetarian-friendly cakes are served with an addictive nontraditional pesto that gets its creaminess and lovely light green color from avocados. Complete the meal with a salad.

Save this parmesan toast with fig jam recipe for the kids; they'll like the sweet-salty combination of the jam, Parmesan, and prosciutto.

A mixture of mashed potatoes and wilted kale is shaped into patties and pan-fried, then paired with a dressed-up mayo.

Mark Bittman's recipe for trail mix is an instant winner, and not just because there are cheese cubes in it. But mostly because there are cheese cubes in it.

In this escarole salad recipe, dates and bacon are the secret weapons. Well, aren't they always?

You definitely won't miss the meat in this healthy vegetable soup. Use as much or as little sriracha sauce as you like depending on your spicy preference.

This recipe balances the earthy sweetness of roasted beets with tangy citrus for a salad worthy of hot-weather consumption.

You can add some arugula or spinach to this salmon salad for an extra hit of crunch and color.