Recipes

For this quick Thai-inspired curry recipe, we've combined tofu and plenty of veggies with a flavorful sauce made with red curry paste, lime juice and coconut milk. Serve the curry over lightly warmed zucchini noodles to get even more veggies in your weeknight dinner. Bonus: Everything is cooked in one skillet, so there's only one pan to wash after dinner.If you're not feeling like regular pasta tonight, turn to butternut squash noodles. These delicate veggie strands are a great base for any number of sauces and toppings, like this creamy and decadent Alfredo sauce with chicken, garlic and silky spinach.

This healthy zucchini noodle salad has all the flavors you love in a classic pasta salad but we've swapped in zoodles for wheat pasta, which makes the salad lighter, lower in carbs and gluten-free. Serve it with grilled chicken or fish for a light and healthy summer dinner.

Serve this chunky smoked whitefish salad from chef Judi Barsness on toasted crusty bread, on crackers or mounded over a bed of salad greens.

This smoked salmon platter requires little effort, but the spread makes a big impression.

Tilapia fillets are served with crisp green beans in this Asian-style meal.

We've replaced chicken with shrimp in this delicious and easy spin on the classic Cobb salad. This satisfying salad takes just 20 minutes to make, so it's perfect for weeknight dinners, but it's also elegant enough to serve to guests.