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Breakfast Enchiladas with Roasted Poblano Sauce

Breakfast enchiladas stuffed with scrambled eggs and sautéed veggies, smothered in savory, homemade roasted poblano sauce. This recipe is for Heidi, who requested a breakfast casserole.

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Scrambled Huevos Rancheros

Looking for a light, filling, fresh recipe? Look no further than scrambled huevos rancheros, which are perfect any time of the day! Recipe as written below yields 1 serving; multiply as necessary.

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Baked Frittata

Have you mastered the frittata yet? Baked frittatas make a great, easy meal any time of the day—even for a quick weeknight dinner.

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Mediterranean Couscous Salad with Raw Squash and Feta

This couscous salad with raw squash and bold Mediterranean flavors is a simple summer side dish. Pack up a bowlful for a weekday lunch or serve with a glass of chilled Pinot Grigio or Sauvignan Blanc for dinner. Recipe yields 6 side servings.

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Farmers’ Market Bowl with Green Goddess Sauce

These farmers’ market bowls feature roasted vegetables, warm whole grains, chickpeas and a creamy yogurt-based green goddess sauce. It’s a healthy, hearty vegetarian dinner option that is very flexible—see the notes for variations. Recipe yields 4 servings.

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Lemony Broccoli, Chickpea & Avocado Pita Sandwiches

These simple broccoli, chickpea and avocado pita sandwiches are a fresh lunch or dinner option. If you would like to have leftovers, store individual components separately, with plastic wrap pressed against the top surface of the mashed avocado to prevent oxidation (or, use hummus instead). Recipe yields 4 pita sandwiches, or 4 large toasts.

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Mason Jar Chickpea, Farro and Greens Salad

A simple and delicious, gluten-free chickpea crust pizza. I topped mine with summer squash ribbons and other Greek flavors, including feta and fresh thyme. You can add any pizza toppings you’d like! Be sure to allow an hour for the chickpea flour to soak up water. The rest comes together quickly. Recipe as written yields one small (9- to 10-inch) pizza.

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Sorghum Salad with Roasted Cherry Tomatoes and Arugula

A light and healthy sorghum salad featuring roasted cherry tomatoes, arugula and feta (optional) tossed in a lemony dressing. This salad is gluten free and vegan, if you skip the cheese. If you’d like to turn this salad into a full meal, add chickpeas for protein.

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Lemony Lentil and Chickpea Salad with Radish and Herbs

A fresh and filling bean salad flavored with lemon and fresh mint and dill. Use steamed lentils and canned chickpeas for a meal ready in under 20 minutes. This salad keeps well for a few days in the fridge and packs great for lunch! Recipe yields about 5 ½ cups (4 to 6 servings).

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Redeeming Green Soup with Lemon and Cayenne

A super fresh and healthy soup filled with greens and seasoned with lemon juice and cayenne pepper. This recipe is vegan and gluten free. The soup requires some multitasking; you’ll be caramelizing the onions in a skillet while you cook the rice and greens in a pot. If you’re cooking additional rice as a garnish, you’ll need one more pot on the stove (see notes for rice cooking instructions). Recipe yields 6 servings of about 1 ⅔ cup soup each.

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Tomato, Olive and Chickpea Quesadillas with Dill Yogurt Dip

A crisp quesadilla stuffed with Greek flavors, including tomatoes, olives, chickpeas and red onion. Serve with dill-mint yogurt dip (optional) for a terrific quick meal, snack or appetizer.

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Arugula, Carrot and Chickpea Salad with Wheat Berries

This bold salad can stand as a balanced meal.

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Sweet Potato Hummus

This sweet potato hummus is bursting with flavor—it’s savory, a little sweet, and spicy if you wish. Enjoy it as a snack with pita wedges and veggies, or use it as a spread! This recipe yields about 3 cups of hummus

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Black Bean Tacos

These simple tacos are easy and inexpensive! Start with a base of black beans, top with cabbage and finish it off with a delicious sauce (options provided).

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Vegetarian Chili

The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. Recipe yields 4 large or 6 moderate servings of chili.

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Burrito Stuffed Sweet Potatoes

Fresh sweet potato burrito bowls from The First Mess Cookbook! This is a fun, hearty dinner recipe that happens to be vegan and gluten free. Recipe yields 4 stuffed sweet potatoes, enough for 2 to 4 servings.

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Blood Orange & Avocado Salad

This beautiful blood orange and avocado salad brightens up dreary winter days! It's loaded with delicious fresh, seasonal flavors and makes a statement.

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Avocado Toast (Plus Tips & Variations)

Avocado toast is a delicious and simple breakfast, snack or light meal! Learn how to make the BEST avocado toast with this recipe, plus fun variations.

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Roasted Sweet Potatoes

Roasted sweet potatoes are truly delicious, and so easy to make! This healthy recipe will become your new favorite side dish. Recipe yields 4 side servings.

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Arugula & Wild Rice Salad with Ginger Dressing

This delicious salad recipe features roasted sweet potato, wild rice and arugula. It’s fresh, filling and nutritious! Enjoy this salad all week long. This recipe yields a lot of salad (6 generous servings) and is easily halved.