blender

Sub spinach for kale if you like.

A pinch of salt makes everything taste better, including savory smoothies.

Spoon some of this butter over a pork chop during the last minute of cooking.

Try this drizzled over roasted potatoes or as a sub for mayo in chicken salad.

Try this as a dip, on crackers with smoked fish, or over hard-boiled eggs.

The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.

This power-breakfast smoothie will be extra smooth if you soak the nuts and oats in water overnight; drain before proceeding.

Caldo verde means "green broth" in Portuguese, and it is Portugal's unofficial national dish. This beautiful green soup is technically a hot smoothie, since its many nutritious greens are pureed together in a blender. Chickpeas are an important ingredient here, too. Fiber- and protein-rich, they've been shown in studies to help people lose weight. For added protein, top with 4 ounces of shredded chicken or add 2 dozen clams to the broth.

There are many ways to make beet soup, the most well-known of all being borscht, the hearty Russian classic that also contains veggies like potatoes and cabbage. Beet soup can be eaten cold, so we like to make it with more delicate flavors and puree it. Here, the ginger beautifully balances the beet, and the coconut milk adds a nice fat component. We find citrus finishes this dish perfectly, so we garnish it with a bit of orange.

Roman cauliflower (also known as Romanesco) grows as a peculiar spiky, conical head, and instead of florets as in regular cauliflower, it projects cones with tiny cones upon cones—a kind of fractal of nature's making. It comes in various hues of white, purple, and green and has a nutty, more intense flavor compared with regular cauliflower. Unfortunately it's not always easy to find in many stores in the US, though sources like farmers' markets often carry it, as do Italian specialty shops. You can substitute standard cauliflower for this if you can't find the Roman variety. It breaks into florets and cooks the same way.

You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing.

Your blender does most of the work for you to make this decadent mousse: no eggs, no double boiler, no extra fuss. It's the perfect make-ahead dessert for an impressive holiday meal.

Coming up with a scrumptious, satisfying vegetarian main dish for the holidays can be tricky. Search no more! This stuffed squash is loaded with classic fall flavors, and thanks in part to the Vitamix wet-chop, the prep for this dish is relatively simple.

Who knew chocolate mousse could be so simple and so fast? Once you have the ingredients on hand, you can put this decadent dessert together in a flash.

Perfect for a holiday brunch or a breakfast treat for houseguests, these tender biscuits are bursting with tart cranberries, orange zest, and the gentle perfume of vanilla.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.

Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas.

This classic, creamy soup is brightened with fresh ginger.

Roasted butternut squash shines in this hearty, family-friendly fall pasta dinner.

Dates and bananas naturally sweeten this wholesome breakfast smoothie.

Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.

Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to whet the appetite without ruining it before a big holiday meal.

Dark chocolate and ripe plums make a sweet match in this decadent late summer dessert.

Fresh and bright, with the pure flavors of sweet corn and tart lime juice, this creamy, vegan soup is choice for a light meal on a late summer day.