These grilled breaded chops combine the best of both worlds, with the crumbs toasting and crisping up while taking on a hint of smoke.

Studded with delectably nutty wheat berries, this substantial salad of charred tomatoes, peppers, and tofu truly deserves its billing as a main course.

A meat-free carpaccio, this crisp mix of zucchini and arugula gets a boost from olive oil and salty cheese.

There’s no sliced bread here, and you’ll need a knife and fork for this bulgur and grilled-vegetable salad.

The distinctive quality of ume-shiso—umeboshi (pickled plums) and green shiso—enhances the juicy sweetness and char of grilled shrimp and the crunch of daikon....

You could say the salad marches on it’s dressing. Fueled by a flawlessly balanced vinaigrette, your greens will go far.

Sprightly bits of lemon zest and garlic punctuate this creamy mayonnaise-based egg salad. In place of the usual celery and onion, fennel lends an aromatic crunch.