EatingWell

This simple chopped salad, inspired by the type of salad you might find at an Italian-American restaurant, has lots of texture and flavor, thanks to creamy cheese, briny olives and crisp fresh cucumber. The radicchio adds the classic red color as well as a slight bitterness that's balanced by the sweet sun-dried tomatoes. Get the recipe: bit.ly/3Cm8TAj

We gave Marry Me Chicken a vegetarian twist by replacing the traditional chicken with tender cabbage wedges, all coated in a rich and flavorful sun-dried tomato cream sauce.

This riff on egg-in-a-hole uses a bagel instead—so the hole’s already built in. The spinach-and-artichoke dip underneath the egg helps hold it in place and adds a creamy element to this easy breakfast—or breakfast for dinner! Get the recipe: bit.ly/3PQNP7W

These overnight oats are chock-full of classic strawberry cheesecake flavors; from the rich cream cheese layers to the sweet strawberry base, this feels like dessert for breakfast in the best way possible. Get the recipe: bit.ly/4gkCUys

These crispy chicken cutlets, flavored with pesto and topped with juicy burst tomatoes, are served with creamy whipped feta. Get the recipe: bit.ly/4bdTspl

This chickpea, beet & feta salad is a vibrant blend of flavors and textures, marrying the earthy sweetness of beets with the creamy richness of feta cheese, all tied together with a zesty lemon-garlic dressing. If you have the time, you can roast or steam your own beets or, to keep prep fast and simple, opt for precooked beets found in the produce section of well-stocked grocery stores. Ingredients - 3 tablespoons extra-virgin olive oil - 2 1/2 tablespoons lemon juice - 1 medium clove garlic, grated - 1/2 teaspoon dried oregano - 1/4 teaspoon plus 1/8 teaspoon salt - 1/4 teaspoon ground pepper - 2 cups diced cooked beets (about 8 ounces) - 1 15-ounce can no-salt-added chickpeas, rinsed - 1 medium carrot, chopped - 1/3 cup crumbled feta cheese - 1/4 cup finely chopped red onion - 1/4 cup chopped fresh parsley Directions: Whisk oil, lemon juice, garlic, oregano, salt and pepper together in a large bowl. Add beets, chickpeas, carrot, feta, onion and parsley; toss to coat.

These sweet-and-spicy salmon bites are seasoned with a hot honey–lemon glaze that clings nicely to the broiled salmon. Serve this easy appetizer with wooden picks at your next party. Get the recipe: bit.ly/4hmpof3

Ranch-roasted potatoes > ranch-dipped potatoes. Trust us on this one. Ingredients: - 1 ½ pounds unpeeled Yukon Gold potatoes, cut into 1-inch pieces - ¼ cup ranch dressing - 1 teaspoon onion powder - 1 teaspoon dried dill - ½ teaspoon garlic powder - ½ teaspoon salt - ¼ teaspoon ground pepper - Chopped fresh herbs (such as dill, chives and/or parsley) for garnish Directions: 1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. 2. Toss potatoes with dressing, onion powder, dill, garlic powder, salt and pepper in a medium bowl. Spread in a single layer on the prepared baking sheet. 3. Roast the potatoes, stirring once halfway, until crispy on the outside and tender inside, 25 to 30 minutes. Sprinkle with herbs before serving, if desired.

These tender potatoes get a well-browned crust after they are roasted at high heat and absorb the broth that's added to make them extra creamy in the center. Get the recipe: bit.ly/3E7lrfl

Let this weekend-worthy crustless spinach & goat cheese quiche elevate your next brunch spread. You’ll love how easy it is to pull together without the fuss of baking and filling a crust. Get the recipe: bit.ly/4jsNBl1

These overnight oats from @spiceroots taste just like an Almond Joy, but they’re packed with protein and fiber. We use coconut milk and coconut flakes, but coconut cream and shredded coconut work just as well. Think: magic shell vibes, but for breakfast! Ingredients - 2 cups old-fashioned rolled oats - 2 cups unsweetened almond milk - 1 cup canned coconut milk - 1/2 cup packed plus 1 teaspoon unsweetened flaked coconut, divided - 2 tablespoons sliced almonds - 2 tablespoons white or black chia seeds - 1 teaspoon coconut extract - 3 tablespoons mini semisweet chocolate chips - 1 1/2 teaspoons unrefined coconut oil - 4 whole unsalted roasted almonds - 1/4 teaspoon flaky sea salt Directions 1. Whisk oats, almond milk, coconut milk, 1/2 cup coconut flakes, sliced almonds, chia seeds and coconut extract together in a large bowl until combined. Refrigerate, uncovered, until set and thickened, about 1 hour. 2. Stir chocolate chips and coconut oil together in a small microwave-safe bowl. Microwave on High until the chocolate is melted, 45 to 60 seconds; stir until the chocolate chips are completely melted and incorporated into the oil. 3. Divide the oat mixture among 4 (8-ounce) jars, about 1 cup each. Dip whole almonds in the melted chocolate, stirring to coat. Lift and let excess chocolate drip back into the bowl; place the coated almonds on a small parchment-paper-lined plate and refrigerate. Spoon about 2 teaspoons of the melted chocolate over each jar, titling to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is just set, about 10 minutes. Top each jar with 1 chocolate-coated almond. Sprinkle with flaky salt and the remaining 1 teaspoon coconut flakes; cover and refrigerate until the oatmeal has thickened and the chocolate layer is fully set, at least 12 hours or up to 4 days.

This coleslaw from @thenewbaguette combines broccoli and green cabbage for a crunchy, colorful mix. We use tahini as the base for an ultra-creamy dressing that’s bright, fresh and nutty. Toss in some dried cranberries for a pop of sweetness, and you’ve got the dreamiest slaw. Ingredients · ⅓ cup sliced almonds · 3 cups finely chopped green cabbage (about 1/4 head) · 3 cups finely chopped broccoli (from 1 small crown) · ⅓ cup dried cranberries · ⅓ cup tahini, well stirred · 1 small clove garlic, pressed or grated · 2 tablespoons lemon juice · ¼ teaspoon fine sea salt · ⅓ cup water · Freshly ground pepper to taste Directions 1. Place almonds in a small dry skillet over medium-low heat; toast, tossing frequently, until golden and fragrant, 5 to 7 minutes. Transfer to a plate to cool. 2. Meanwhile, combine cabbage, broccoli and dried cranberries in a large bowl. 3. Combine tahini, garlic, lemon juice and salt in a small bowl; stir into a paste. Gradually whisk in water until the dressing is creamy. 4. Add the toasted almonds to the cabbage mixture. Drizzle with the dressing; stir to combine. Season to taste with pepper.