The rich tomato-chipotle sauce adds heat and creaminess to the dish.

Serve this ultra-quick recipe with brown rice or soba noodles on the side.

Its the easiest piccata youll ever makeno dredging or sauce required!

a recipe photo of the Chicken Piccata Casserole

Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer Wendorf

To amp up the veggies even more, try adding asparagus or peas to the dish.

Toasted sesame oil finishes the dish with a nutty flavor.

Buying packaged cooked beets cuts down on time (and mess!).

Chicken Tinga Baked Pasta

Jacob Fox

Look for them in the produce section where other prepared vegetables are sold.

Super Green Pasta

Pack in your veggies with this quick and easy green pasta.

Corn or flour tortillas work well here.

Creamy Spinach and Artichoke Salmon

Photographer / Brie Passano Styling / Annie Probst / Holly Raibikis

When you’re ready to eat, shake the dressing well, add it to the salad and toss.

Keep prep time short by using rotisserie chicken (or leftover chicken) and a pouch of microwavable quinoa.

While egg and beef often top this dish, this version skips it for a no-fuss vegan meal.

a recipe photo of the Crispy Sesame-Crusted Tofu with Radish-Apple Slaw

PHOTOGRAPHER: JEN CAUSEY, FOOD STYLIST: MELISSA GRAY, PROP STYLIST: SHELL ROYSTER

For a more satisfying meal, top it with slices of fried or grilled tofu.

It’s best to eat this dish immediately.

The noodles become stiff and hard to mix the longer they sit.

a recipe photo of the Cucumber Chickpea Salad with Feta & Lemon

Photographer: Rachel Marek, Food stylist: Annie Probst

Microwaveable lentils need just a short time in the pan to finish cooking.

We like how the soft, runny yolk coats the dish.

They are the lemons that brought the world limoncello and this zesty pasta dish.

a recipe photo of the Green Goddess Ricotta Pasta

Photographer: Sara Baurley, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle

Luckily, even if you dont have Sorrento lemons, it’s possible for you to still make it.

These thicker-skinned lemons usually produce more zest.

Cashew, Chickpea & Pasta Salad with Cilantro-Mint-Shallot Vinaigrette

In our humble opinion, the dressingmakesthis salad.

a recipe photo of the Bibimbap-Inspired Rice Bowl

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf

a recipe photo of the Chicken Harvest Salad with Cherry Vinaigrette

PHOTOGRAPHER: JEN CAUSEY, FOOD STYLIST: MELISSA GRAY, PROP STYLIST: SHELL ROYSTER

a recipe photo of the Super Green Pasta served on a plate and topped with pine nuts and cheese

Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely

a recipe photo of the Talapia Fish Tacos

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf

a recipe photo of the Spinach-Quinoa Bowls w Chicken and Berries

Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless

a photo of the Bibim Naengmyeon

Photographer: Rachel Marek, Food stylist: Holly Dreesman

braised lentils kale and egg in a bowl with a fork

Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster

a recipe photo of the Pasta Al Limone

Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco

a recipe photo of the Farro Burrito Bowls

Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

a recipe photo of the Cashew, Chickpea & Avocado Salad with Coriander-Mint-Shallot Vinaigrette

Sara Haas