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The wrapped salmon fillets resemble large pieces of sushi for a fast meal with a great presentation.

This is a versatile salad, so improvise with different ingredients and cheeses, such as nuts and feta. A mixture of beet colors makes a gorgeous dish, but separate reds until the end to avoid staining the others. Whether large or little, beets taste about the same. Large ones just take longer to cook.

This flour mixture also works well for gluten-free cookies.

This recipe by DL recipe tester Adrienne Lee is the most luxurious brownie we’ve ever tasted.

A nutrient-rich feast, this salad features tender Tuscan (also called lacinato or dinosaur) kale, edamame (soybeans), probiotic-rich miso, and flaxseed oil for omega-3 fatty acids.

Seaweed is a nutrient powerhouse, providing B vitamins and minerals, including iodine. Its unique briny flavor makes it a good partner for tofu, especially with Japanese seasonings such as toasted sesame oil and pickled ginger.

Black beans, rich in B vitamins , iron, calcium, zinc, phosphorus and, of course, protein and fiber, also have a delicious creamy texture that complements the fresh crunch of jicama.

So simple and versatile, this is easily doubled if you are expecting company. The dish works with a variety of fruits (including frozen peaches and dried plums!); try apricots and bananas, or in the fall use apples and walnuts.

Corn paired with beans makes this salad a complete protein source.