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There are a couple ways to shave Brussels sprouts. One way to do it is by hand—just trim the stem-end of each sprout so that it sits flat on a cutting board. Then, using a chef's knife, cut it into very thin slices. (Trimming the end prevents it from rolling around.) Another way is to use a food processor. Simply place the sprouts in the chute and let the slicing attachment do the work!

Serve up this unique pasta dish with some lightly dressed greens. It also makes a great lunch that you can bring to the office.

Trying to eat more veggies? Here’s a great way to incorporate veggies into an everyday dish. Short on time? Use a cooked rotisserie chicken from your local grocery store.

This recipe is said to be the ancestor of San Francisco’s famous Cioppino stew. This version comes from the western Tuscan town of Livorno, located on the sparkling Ligurian Sea. When making fish soup, local fishermen would traditionally use the fish left behind after more valuable fish have sold. Use your favorite seafood combination to come up with the version of this dish you like best.

These elegant and delicious baskets would be perfect for a Sunday brunch or holiday. This recipe provides lean protein from the egg beaters and a healthy carbohydrate source from the sweet potatoes.

This is a vegan, vegetarian, and low-fat recipe featuring Ready for a hearty, plant-based lunch that is full of mediterranean flavor? This chickpea pasta bowl is filled with colorful veggies, chickpeas and flavorful herbs and spices. It’s an easy healthy and filling lunch idea.

Beans are a staple in Latin cuisine: Cuban black beans, Mexican refried pinto beans, etc. These red kidney beans are popular in Puerto Rican and Dominican cuisine. Receta en Español aquí

This chili is perfect for a fall dinner and it’s full of vitamin C, protein and fiber. Feel free to experiment with different beans such as black or Great Northern beans here.

This watermelon quinoa salad is packed with nutritious veggies and filling quinoa that will keep you full for hours. Try making this during the summer when watermelon is in peak for a burst of flavor.