The simplicity of this vibrant salad (adapted from one in the New York Times) belies its deliciousness. A crumble of feta adds a dose of protein, and you can serve this as a side dish to burgers or fish or mix in a protein you like. A dash of olive oil, lime juice or vinegar is all the dressing you need. Serves 4. – Susan Puckett Ingredients · 2 to 3 cups raw or cooked corn kernels (from 4 to 6 ears) · 1 large or 2 medium ripe tomatoes (or 1 cup halved cherry tomatoes) · 4 o

We don’t always think of tomatoes as a fruit, but this salad, lightly adapted from loveandlemons.com, is a dazzling and delicious way to remind us of their sweeter side. Here they’re paired with strawberries and dressed simply in tangy balsamic vinegar that’s been reduced to a syrupy consistency, along with a drizzle of good olive oil, sea salt, and a grinding of black pepper. Fortify this combo with creamy mozzarella, avocado, toasted nuts, and a shower of fresh herbs and it

Swapping beef for turkey will save you calories and fat. In this recipe, adapted from “Jerusalem: A Cookbook,” grated zucchini adds fiber and keeps these patties nice and juicy. Fresh herbs, garlic, and a dose of cumin perk up the taste. Frying them in olive oil adds another layer of caramelized flavor, and a dollop of citrus-infused yogurt provides just the right tart, creamy contrast. Serves 4-6. – Susan Puckett Lemony Yogurt Sauce: • 2/3 cup plain Greek yogurt • 1 tablespo

Smoked salmon instantly elevates an ordinary bagel with rich, smoky flavor plus high-quality protein and heart-healthy omega-3s. And it can work the same magic on a simple green salad. Here, crumbled goat cheese stands in for the traditional cream cheese schmear, and avocado chunks, cherry tomatoes, cukes, and red onion slices join forces to make a colorful, nutrient-packed meal in a bowl. Serves 4-6. – Susan Puckett Dressing · 3 tablespoons fresh lemon juice or white

Farro is a wholesome 20,000-year-old form of wheat that’s become a staple in many fitness-minded kitchens. It’s rich in fiber, protein, and antioxidants. And its mildly nutty flavor and chewy texture pairs well with all kinds of ingredients. Serve it as a side dish alongside any protein and veggie for one night, and reserve half for a hearty grain bowl the next. Here it’s joined by sauteed and well-seasoned shrimp, colorful quick-cooked vegetables, crumbled feta, and toasted

Cauliflower surely ranks as one of the most versatile veggies on the planet — not to mention the healthiest. It’s low in calories, high in fiber and myriad nutrients, and filling enough to stand in for meat. This one-dish dinner, adapted from Christopher Kimball’s “Milk Street Shorts”, joins those florets with protein-rich chickpeas, a dose of curry seasoning, and whatever other hearty veg you wish to throw onto the sheet pan. Rev up the protein by topping it off with a cream

Giambotta is a rustic one-pot vegetable stew bursting with late-summer flavors that hails from Calabria, Italy. This version is lightly adapted from one in “Vegana Italiana: Traditional Italian the Plant-Based Way” by Tara Punzone. The key to success is in the layering of the veggies and herbs. Give the hearty aromatics a head start before adding the rest of the ingredients in the order given. You want to make sure each is cooked to desired tenderness without turning mushy. A

Succotash is a perennial end-of-summer side dish that brightens up any table. It’s a cinch to make, travels well, and holds up for days...

Watermelon and cucumber are more than 90 percent water. They’re also good sources of fiber, vitamin C, and minerals. Plus, they’re...

“Eat the rainbow” is a catchy way of dispensing timeless advice: Consume a wide range of colorful fruits and vegetables daily and your...