Healthy, Quick & Easy Seasonal Recipes

This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.

For the best flavor in this classic one-pan chicken dinner recipe use real Marsala wine, not the cooking-wine kind. Serve with mashed potatoes.

Steaming (but not for too long!) is a foolproof way to get perfect, crisp-tender green beans, every time. This easy recipe is a great starting point for other flavors or preparations, like adding cooked green beans to a salad.

Canned beans and tomatoes make this quick vegetarian chili recipe ready to go in just 30 minutes. Serve over rice or couscous, or with tortilla chips for added crunch, and add extra toppings as you see fit--sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.

This chipotle-flavored burrito bowl comes together almost as quickly as at the restaurant, plus, you don't have to wait in line. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthier dinner.

Creamy tzatziki and crisp sliced cucumber add a refreshing twist to this easy burger recipe loaded with feta and spinach. No tzatziki? No problem! Make your own at home by combining plain strained yogurt with a squeeze of lemon, dill and finely chopped cucumber.

These crispy salmon potato cakes come together quickly when you use shortcut ingredients like canned salmon and frozen hash browns. Serve these cakes with your favorite dipping sauce or over a bed of leafy greens.

This hearty shrimp and fish stew is inspired by cioppino, an Italian-American dish that originated in San Francisco. Serve with crusty bread to soak up every last bit of the savory broth.

A little frozen banana gives creamy texture to this satisfying smoothie bowl.

This easy grain bowl has so much to love--sweet potatoes, protein-packed chickpeas, creamy avocado and homemade tahini dressing. Make the full recipe on the weekend and pack into individual serving containers for ready-to-go lunches for work all week.

Get a probiotic boost at breakfast when you add kefir to your smoothie. Feel free to use any berries and nut butter you have on hand in this healthy smoothie recipe.

Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.

This version of sunomono uses more readily available English or slicing cucumbers, but if you live near an Asian market you could substitute Japanese cucumbers. Some recipes call for salting the cucumbers first, but we found that squeezing them in paper towels removed enough excess moisture without adding additional sodium. This Japanese-inspired salad is cool, crisp and simply delicious.

We love the taste of dill relish in the filling of this deviled egg recipe, but if you like a sweeter deviled egg‚ opt for sweet relish instead. Our secret to healthy, creamy deviled eggs with fewer calories is to swap out half the full-fat mayo for nonfat Greek yogurt.

Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with roasted broccoli and whole-wheat orzo.

Not a fan of kale? These crispy baked kale chips will convert you! For the best result, don't overcrowd the pans.

Use whichever veggies you have on hand to fill up this veggie wrap. The avocado and hummus help hold the wrap together--and provide heart-healthy fat and fiber.

It seems grain bowls have as many variations as there are stars in the sky, and there is no wrong way to build one! But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!

This beautiful grain bowl is packed with healthy ingredients like quinoa, chickpeas, kale and cauliflower--all drizzled with a lemony tahini sauce. The fast one-bowl meal makes a satisfying weeknight dinner or packable work lunch. If you don't have za'atar, you can substitute 1/2 teaspoon each ground cumin and coriander.

The eggs cook right on top of this chickpea and potato hash--cook them a few extra minutes if you prefer hard-set eggs. Serve with warm pita bread and a cucumber salad with mint and yogurt.

These roasted Brussels sprouts are about to be your new favorite side dish. In addition to getting brown and crispy in the oven, they're topped with Parmesan cheese and balsamic vinegar for a hit of salty, savory flavor. This makes a great vegetable side to serve with roasted meats.

Everyone will love this pasta salad recipe that's packed with tomatoes, corn and black beans. We lighten up the creamy dressing with avocado for a healthier version of a picnic favorite.

These light and fluffy eggs are loaded with Parmesan and scallions for tons of flavor, plus there's a luscious runny yolk on top. And don't worry, this impressive brunch recipe is easy enough for anyone to master.

This tuna salad recipe gets an upgrade with olives, feta and a tahini dressing. Served over baby spinach, this is the perfect easy and light lunch or dinner salad.