Salads don’t have to be raw — or even made from lettuce!

By mixing probiotic sauerkraut into raw vegetables, you’ll make shredded veggies into a colorful and tangy salad.

Quick and easy, these flavorful Indian fritters (called pakora in India) are packed with peas and carrots and served with a dollop of minty raita.

Whip up this quick, comforting, satisfying chicken noodle soup.

Meet your new friend kohlrabi! If you haven’t discovered a favorite kohlrabi dish, try this savory, cheesy roast.

In this riff on Hawaiian poke, salmon rests atop sushi rice, bathed in soy vinaigrette, and topped with pineapple and crunchy vegetables.

Veggies, whole grains and Sriracha tahini dressing make this flavorful, easy, one-bowl meal a perfect addition to your weeknight dinner rotation.

A great introduction for those unfamiliar with tempeh, and an easy recipe for a protein rich sandwich filling.

In this spring-time version of the classic carbonara, asparagus and slivered carrots add seasonal color to the rich and creamy dish.

Lentil soup is comfort food, and with a little lift from lemon, it becomes downright delicious.

This delicious, colorful New Orleans classic is incredibly easy to prepare.

Throw together this hearty, whole grain dish in just minutes. Make it your own with your favorite garnishes.

Take a break from your usual coleslaw and try this minty, jalapeno-kissed cabbage salad.

Salads don’t have to be raw — or even made from lettuce!

Two years ago, I found the perfect roasted root vegetable recipe that always makes this seasonal transition a little easier.