Chickpea Pancake with Broccoli and Eggplant Puree

Photo: Matt Armendariz © 2013

The Better-for-You Pizza
Homemade pizza is delicious, but when you don't have time to make dough, try this creative recipe from The Washington Post food editor Joe Yonan, whose new book is Eat Your Vegetables: Bold Recipes for the Single Cook. He uses chickpea flour—which is higher in protein than wheat-based flour—to make a crispy-creamy pancake, and tops it with sliced broccoli florets, store-bought baba ghanoush, crumbled feta and grated Parmigiano-Reggiano for a Middle East-inspired take on a classic weeknight supper.

Get the recipe: Chickpea Pancake with Broccoli and Eggplant Puree

Photo: Gabriela Herman

The Impressive, Insanely Easy Fish Dinner
Cooking delicate flounder fillets in grape leaves may sound elaborate, but it's actually quite simple, says Ben Sargent, author of The Catch: Sea-to-Table Recipes, Stories & Secrets. Just wrap up the fish, along with some chopped tomatoes, garlic and capers, in the leaves (which you can find in Middle Eastern or Greek specialty stores) and throw them on the grill until the outside of the packets start to burn—about 5 minutes. Inside, the flounder will be tender and infused with the sweet, salty flavor.

Get the recipe: Flounder in Grape Leaves
Kale soup

Photo: Ian McSpadden

A Creamy Soup You Can Slurp Without Guilt
Smooth and creamy soups can contain loads of butter and heavy cream. Not this lighter dish from the new book Fifty Shades of Kale: 50 Fresh and Satisfying Recipes That Are Bound to Please, though: It only has a half-cup of heavy cream—and no butter at all. And instead of the usual mushrooms or broccoli, it incorporates superfood kale—a big, 10-ounce bunch of it, which you cook along with thin rings of red onion that are sweetened with a spoonful of brown sugar.

Get the recipe: Cream of Kale Soup
Grilled Shrimp and Grapefruit Salad

Photo: Jennifer May

The Shrimp Dish You Weren't Expecting
A squirt of lemon or lime is pretty common with most grilled shrimp dishes, but chef Michael Symon puts a new spin on citrusy shellfish with this recipe from his new book Michael Symon's 5 in 5. He makes a salad with grapefruit segments, avocado, red onion, parsley and olive oil, and spoons it over charred shrimp. The grapefruit adds a uniquely sweet element to this meal that just might become your new favorite.

Get the recipe: Grilled Shrimp and Grapefruit Salad
Mustard-Lime Chicken

Photo: Elana Amsterdam

The Grilled Chicken You Can Make on Autopilot
Some marinade recipes have a superlong ingredients list, but this one relies on just a few items—including lime juice and chili powder—to deliver super flavor, and you can feel good about every one of them.

Get the recipe: Mustard-Lime Chicken

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