Spinach with Pine Nuts and Raisins
Federal Hill, the Italian-American corridor of Providence, Rhode Island, is home to some amazing dishes, including this one. Get the recipe for Spinach with Pine Nuts and Raisins ». Ben Fink

There’s no rule that says eating with an eye towards nutrition can’t also mean delicious meals. These recipes — which call for whole grains like quinoa and spelt, vitamin-rich ingredients like salmon and kale, and techniques like steaming and grilling — are among our favorites. They’re not just good for you, they’re flavorful and soulful, too.

See the Recipe André Baranowski
See the Recipe André Baranowski

Miso-Marinated Salmon with Green Sauce

JAPAN For thousands of years, Japanese cooks have used the fermented soybean paste called miso to preserve fish. Now that modern refrigeration is available, they turn to miso not for its preservative qualities but for the sweet and salty flavor it lends.
See the Recipe André Baranowski

Grilled Eggplant with Basil Vinaigrette

Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.

Eggs Poached in Tomato Sauce

This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day. See the Eggs Poached in Tomato Sauce recipe »
White Bean and Tuna Salad
Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish. See this Recipe Todd Coleman

Steamed Fish with Ginger and Scallions (Ging Zheng Yu)

You can use a bamboo steamer instead of a wok or skillet to steam the fish for this simple Taiwanese favorite. For a Chinese New Year tradition, save some of the fish for the next day to represent an abundant year.

Spelt Risotto with Beets and Horseradish

Switch up your classic risotto with nutty spelt, sweet beets, and horseradish for that extra kick. Get the recipe for Spelt Risotto with Beets and Horseradish »

Spelt Spaghetti with Kombu and Onion Broth

Caramelized onions and kombu, an edible dried kelp commonly used in Japanese cooking, fortify the broth in this deeply-flavored dish. See the recipe for Spelt Spaghetti with Kombu and Onion Broth »

Frijoles de la Olla (Stewed Beans With Pico de Gallo)

Leftovers from these soupy pinto beans can be used to stuff Gorditas Zacatecanas.

Quinoa-Stuffed Pork Loin

Fill pork loin with a basil-scented quinoa stuffing made with grapes, pecans, and shallots.

Salmon in Bengali Mustard Sauce

For this recipe, skinless salmon filets are cooked in a spice-filled mustard sauce.

Winter Squash and Apple Soup

A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to a simple pureed vegetable soup.

German Barley Soup (Graupensuppe)

Klaus Weiler, the chef at Weinhaus Weiler in Oberwesel, Germany, shared the recipe for this classic barley soup. Garnished with sausage, it’s substantial enough to make a meal in itself.

Whole Roasted Branzino with Fennel and Onions

Onions and fennel provide a flavorful base for whole roasted fish. Get the recipe for Whole Roasted Branzino with Fennel and Onions »

Raw Kale Salad with Lemon, Pecorino, and Currants

In this simple, elegant salad, the spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants.

Kale Tarts with Fennel and Olives

Kale and fennel lend a unique sweetness to these briny puff pastry tarts. They’re perfect as appetizers, savory breakfasts, or as an accompaniment to a bowl of warm, wintry soup.