Ivy Manning

Drizzle this homemade Magic Shell chocolate topping over ice cream; it will firm up and create a crunchy shell as it cools.

This vegetable soup recipe is the perfect way to use any vegetables that are in the fridge, from broccoli stems to wilted kale and wrinkly carrots.

Overripe bananas are naturally sweet, so you can use less sugar to make this cake.

Potato rösti gets a nutrition boost when you add other veggies like cabbage, broccoli stems or dark leafy greens.

This cheesy vegetable casserole is a tasty way to use leftover roasted vegetables.

The salt in brine breaks down connective tissue in the chicken, making it more tender. Plus the brine infuses the meat with extra flavor and moisture, keeping it extra juicy when cooked.

These homemade dog treats are a great way to use up wilted salad greens, like kale, arugula or spinach.

Grounds from your morning cup of joe can be repurposed both in and out of the kitchen. Here, we use spent coffee grounds to make a creamy, smooth ice cream.

The salt in brine breaks down connective tissue in the chicken, making it more tender. Plus the brine infuses the meat with extra flavor and moisture, keeping it extra juicy when cooked.

These homemade dog treats are a great way to use up wilted salad greens, like kale, arugula or spinach.

Grounds from your morning cup of joe can be repurposed both in and out of the kitchen. Here, we use spent coffee grounds to make a creamy, smooth ice cream.

Plenty of shredded zucchini keeps these savory muffins moist. Feta and dill lend them Greek-inspired flavor.

Be sure to carefully cut out the thickest part of the center rib and stem of the collard greens so the wraps can be tightly rolled up. Serve with extra hot sauce for those who like a little kick.

These Japanese rice triangles can be made simply with seasoned rice or filled with vegetables or protein. Cooking a bit of starchier short-grain white rice with the brown ensures they hold together—but still gives you a filling dose of fiber.

The dipping sauce calls for tamarind concentrate, which can vary in thickness. If the brand you choose is quite dense, thin the sauce with a bit of water to make it dunkable.

Add zing to convenient frozen edamame with easy homemade seasoning. You'll have leftover ginger salt—try a sprinkle on steamed or roasted veggies.

An antipasto lover's dream—amped up with plenty of veggies. Adding the arugula on top keeps the greens from wilting when you pack it to go.

These little jars are like nachos for the road—with plenty of protein from zesty black beans and taco-spiced Greek yogurt, heart-healthy fats from avocado and a little crunch from toasted corn. Homemade baked tortilla strips are a perfect dip delivery system; their length helps you dig out every last bite from the portable jars.

This creamy parsnip and apple soup recipe has amazing flavor from the combination of curry powder, coriander, cumin and ginger. Be sure to use fresh curry powder when making this soup. Not sure if yours is fresh? Open the jar: the aroma should meet your nose immediately. Serve with flatbread or whole-wheat rolls.

This healthy, whole-grain Indian flatbread recipe, known as chapati, is a breeze to throw together at a moment's notice and is ideal for scooping up dal and other thick soups. Spelt is a whole grain related to wheat that adds a nutty flavor, but whole-wheat flour works well too.

This southern-Indian-inspired vegetable dal recipe is rich and creamy thanks to light coconut milk and gets bright flavor from spice-infused coconut oil. Serve with flatbread or naan.

In this German-inspired spaetzle recipe, whole-grain mustard adds zesty flavor to these homemade egg noodles. Serve these little dumplings with roasted chicken, meatballs or sauerbraten, the classic German pickled roast beef traditionally accompanied by spaetzle.

Chorizo lends this soup inspired by ingredients popular around the Mediterranean a smoky paprika flavor, and since it's sautéed first, much of the fat is drained away. Be sure to buy dry-cured, salami-style Spanish chorizo, not soft, raw Mexican-style sausage by the same name.