Food for Thought

This unique combination makes for a moist, dense, and chocolatey dessert that’s also a good source of protein, fiber, and micronutrients. Makes enough bite-sized samples for about 15-20 people.

Bon Appétit’s registered dietitians hit the road with culinary educator and cookbook author Raghavan Iyer to train our chefs in healthy cooking techniques and stealth nutrition.

A fantastic way to incorporate local zucchini and a boost of plant-based protein and fiber into your morning or lunch routine. Makes 10-12 (3-inch) pancakes.

Bring color and nutrients to your breakfast game with this savory vegetable hash that has a spicy kick. Serves 4.

Cool, a bit spicy, and free of added sugar, this simple beverage is hydrating and healthy, while still feeling like a treat. Makes 8 cups.

Campus farms aren’t just for college students anymore. In the past decade we’ve seen a surge of interest in growing food on college campuses — and recently, more corporations, restaurants, and museums are picking up spades and joining the movement.

Salmon, avocado, and olive oil provide the healthy fats and a Southwestern spice blend contributes the flavor that will make you forget all about adding salt. Makes 4 servings.

David Evans of Marin Sun Farms shows a Bon Appétit team from headquarters around the Petaluma, CA, slaughterhouse he saved from closing.

This “cabbage turnip” is delicious grated into a slaw with bright herbs and tart vinaigrette. Serves 4.