Name: Crab with Asparagus and Heirloom Tomatoes
Yield: Makes 4 servings
Ingredients: 3 tablespoon extra-virgin olive oil; 2 tablespoon aged balsamic vinegar; Sea salt; Coarsely ground black pepper; 12 spears asparagus, ends trimmed 2 inches; Vegetable oil cooking spray; 2 shallots, minced; 8 heirloom tomatoes, seeded and diced; 2 cups crabmeat, chopped; 2 cucumbers, seeded and diced; 2 tablespoon finely chopped chives; 2 cups diced red, yellow or purple bell peppers; 2 tablespoon nonfat plain yogurt; Juice of half a lime; 2 tablespoon minced fresh cilantro

Image may contain Plant Food Salad Meal Dish Lunch and Vegetable

Crab with Asparagus and Heirloom TomatoesAnn Stratton

This layered salad is definitely stacked: Michael Taus, executive chef and owner of Zealous restaurant in Chicago, has piled in all the vitamins C and B12 you need for the day, as well as 50 percent of your daily requirement for vitamin A.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.