Roasted Broccoli with Raisin Vinaigrette

Of course broccoli is good for you, but if you are beginning to tire of it, here's a dish that will rekindle your passion. In this recipe—created by Mark Bittman, The New York Times columnist and cookbook author—the cruciferous superfood is roasted to concentrate its flavor and then tossed with an addictive tangy-sweet cumin-raisin sauce. The broccoli pairs wonderfully with all sorts of main courses, including turkey, pork, and beef.
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Portuguese Kale and Potato Soup

You can easily make a one-dish meal out of this classic, hearty Portuguese soup called caldo verde. Kale is a nutritional over-achiever, providing several days' worth of vitamins A, C, and K, and a decent amount of fiber and calcium to boot. Note: The soup is relatively high in sodium, which you can reduce by choosing a lower-sodium sausage and/or salting the broth with a light hand.
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Quick and Easy Cioppino

This seafood stew takes about ten minutes of active time and then simmers fragrantly for half an hour while you unwind with a glass of the red wine that goes into the recipe (another good reason only to cook with wine you enjoy drinking). The vitamin C in the tomato-y broth helps your body absorb the iron in the seafood more efficiently. For quick crostini to serve alongside, brush whole-wheat baguette slices with olive oil and toast in the oven until browned.
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Buffalo Burgers with Pickled Onions and Smoky Red Pepper Sauce

Buffalo (or bison) meat is becoming increasingly popular as a healthful alternative to beef. Its flavor is quite similar to that old standby—and not gamy, as some people fear—but it tends to be much leaner, so take care not to overcook it. Look for it fresh or frozen in the meat section of your grocery store or at your butcher or local farmers' market. Fire-roasted red pepper sauce adds vibrant color, smoky flavor, and loads of vitamin C.
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