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Fresh Food Challenge

Some smoothies can be too filling, but this one, made with two kinds of citrus and Greek yogurt, tastes light and refreshing.

Kale Chips Three Ways: Instead of a bag of potato chips, try these crunchy, savory treats.

Smoky Salmon Chive Spread Greek yogurt evokes the silkiness of mayo but without the fat; salmon is full of omega-3 fatty acids.

Cabbage and Fennel Soup with Toasted Garlic Chips Boost flavor by sautéing the vegetables in the oil left from toasting the garlic chips.

This recipe is a fresh take on bibimbap, a Korean rice dish traditionally topped with meat, vegetables, egg, and chili paste.

Farfalle with Artichokes, Peppers, and Almonds Ground almonds take the place of pasta's usual parmesan, making this a good vegan choice.

Tuscan Kale, White Bean, and Ciabatta Soup Day-old bread thickens this soup from Cathy Whims of Nostrana in Portland, making it custardy.

Chicken with Tomatoes, Apricots, and Chickpeas The mix of apricots, spices, and tomatoes gives a delicious twist to chicken dinner.

Winter Squash Soup with Red Chile and Mint For this soup, author Deborah Madison makes a quick stock from the trimmings of the main ingredients.

Tuna Tortas with Pico de Gallo: Cilantro and lime brighten the flavor of canned tuna in this Mexican-style sandwich.

Spicy Peanut, Carrot, and Snap Pea Wraps This easy wrap is perfect for when refrigeration isn’t available.

Fruit-and-nut breakfast bars: Make these breakfast bars on the weekend and get your daily serving of fruits and nuts right from the start each morning.

Your new power breakfast: Cran-berry green tea smoothies.

Black Bean Soup with Avocado, Orange, and Cucumber

Red Quinoa Bowl with Swiss Chard and Poached Egg

Cabbage and Fennel Soup with Toasted Garlic Chips

Roasted Delicata Squash with Honey, Pomegranate Seeds, and Pepitas