These recipes make eating green equally healthy and delicious.

Ripe green tomatoes offer a striking green hue, but any fresh ripe tomato will work well.

Finish it off with chicken, or use white beans as a plant-based protein alternative.

a recipe photo of the Caprese Salad with Basil & Tarragon Chimichurri served on a plate

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

(To make this bowl completely vegetarian, omit the anchovy paste from the dressing.)

A vibrant parsley and hazelnut sauce finishes the dish with a bright and nutty flavor.

The brown butter breadcrumbs add additional crunch and a nutty, toasted flavor.

a recipe photo of the Green Goddess Farro Bowl

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

Serve with grilled chicken for an added boost of protein.

Fresh herbs and briny feta cheese balance the flavor.

This versatile side dish pairs well with grilled chicken, steak or fish.

a recipe photo of the Caramelized Broccolini and White Beans

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

Brown rice at the bottom of the bowl soaks up the sweet and savory sauce.

Feel free to swap out the rice for rice noodles or udon to change things up!

Sambal oelek, a ground chile paste, adds the slightest amount of spice.

Kale and Shaved Brussels Sprouts Salad

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

Feel free to add more if you want to turn up the heat.

Super Green Pasta

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

Gochugaru, a coarse Korean chili powder, brings mild heat to the dish.

a recipe photo of the Zaatar Marinated and Grilled Zucchini with Herbs

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

Gently smashing the cucumbers helps to evenly distribute the flavor.

This is the perfect salad to eat with rice and tofu or grilled fish or shrimp.

Serve alongside roasted chicken or fish.

a recipe photo of the Fish Taco Bowls with Green Cabbage Slaw

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

Stir-Fried Clams with Snow Peas

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

Roasted Baby Bok Choy with Soy-Honey Glaze

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

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 Cucumber and Celery Salad

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

a recipe photo of the Thai Green Curry Soup

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

a recipe photo of the Roasted Savory Cabbage with Pistachios and Lemon

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