Vegan apple pie bars are a bit messy, but don’t let appearances fool you. They’re just as craveable as the classic American dessert.

Nancy’s chopped salad is chock-full of tasty ingredients and lives up to its high reputation.

Give me a good side and I don’t need a main. Take this dirty rice with collard greens. I could polish off a bowlful and be perfectly happy.

Summer pasta salad with creamy cilantro dressing showcases seasonal produce at its peak and is perfect for warm weather.

Kale and potato frittata is the perfect dish to whip up when you’re hungry and tired.

Think of Chinese tofu salad as a twist on pasta salad. It has similar components but features shredded tofu in place of durum wheat noodles.

Kale pasta salad is easy to make and packs a flavor punch. And the longer it sits, the better it tastes. So plan ahead!

Vegan corn and kale chowder is hearty yet light and pleasantly sweet. Top it with salt and pepper croutons for extra flavor and crunch.

While chicken souvlaki with tzatziki is delicious as is, you can round it out with a few more items to create an impressive spread.

Grilled shrimp kebabs with Turkish bulgur pilaf is fitting for casual or formal dining. You can even pack up the meal to eat on the go.

One-pot creamy Cajun chicken pasta packs a flavor punch, thanks to the addition of bacon and plenty of spices and dried herbs.

You only need a handful of pantry and fridge staples to prepare rosemary garlic hasselback potatoes and millionaire’s bacon.

Grilled lemon chicken kebabs with bulgur salad is the perfect warm weather spread.

Honey walnut tofu with sesame roasted broccoli and coconut rice is a hearty and (somewhat) healthy meal.

Mortadella and pistachio pizza features cold charcuterie, nutty “pesto” and gooey cheese. What more could you ask for?

Strozzapreti with oxtail ragú takes a few hours to prepare, but it’s well worth the effort.

One bite of pasta, green beans and potatoes with pesto and you’ll be transported to Cinque Terre.