Grated zucchini is mixed with herbs, eggs, and spices, shaped into small patties, and lightly fried. Adding quinoa and feta to the batter makes these classic fritters heartier and adds more nutritional value, too.

Admittedly, it looks like a lot of work for a salad, right? But fret not, most of those measures go into either a marinade for plump, grilled shrimp or act as the dressing. It's a great project to rope the kids into. They can play sous chef, mixing and whisking as you pour. Go team.

Echoes of Greek moussaka are correctly heard here, both in the name and the feel of the dish. It’s a vegetarian take on the hearty, humble, healthful, and completely delicious sheet-pan dish.

The air fryer does the bulk of the work in these crispy, perfectly seasoned chicken bites. Make extra to stash away for lunch tomorrow. Extra ranch to dip, please.

Who says homemade jam needs to be a big-batch project? If you have a basket of berries or a few that are too squishy for your liking, make a single jar.

This recipe is vibrant and tasty. The whole family can roll up their sleeves and get to work on the prep. Parents of picky eaters, take note: Giving your little one the option to dress their own bowl may open them up to trying something new.

This basic recipe makes use of leftover oatmeal. Whatever additions you use, serve these warm; leftovers freeze beautifully too, and make perfect car snacks. 

Look at this stack of fudgy brownies. Look at them! Hard to believe that they've got beets in them, right?

Meatless Monday gets a bit spicy with these cauliflower wings. Crunchy slaw and pickled onions cut the heat and kids will love filling their own tortilla.

Tossing kale with oil and salt and cooking at high heat produces crispy, nutty kale ‘chips’ that smell like popcorn and have the crunch of potato chips.