Megan Mitchell's vegan chili is loaded with cannellini, chickpea and navy beans along with green lentils for a protein boost. Then, she brightens up the flavors with cilantro, lime zest and tomatillos.
Ali Clarke teaches how to make an ultra-creamy mac and cheese where the pasta cooks directly in the milk. Three kinds of cheese, plus fresh chives and dill give it the fresh tang of ranch dressing.