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Recipes - Lunch & Dinner

By Betsy Nelson
A pasta-free version of the popular pasta Carbonara. Try topping it with a poached egg for added protein and unctuousness.
By Cary Neff
Try this classic vinaigrette recipe, along with some variations!
By Betsy Nelson
For a warm and hearty autumn meal, serve this savory main dish with braised greens.
By Betsy Nelson
A simple and elegant side dish that brings out the best and brightest in both main ingredients.
By Betsy Nelson
Using grilled winter squash instead of meat brings a tasty twist to this taco. Serve with a zesty quinoa salad.
By Betsy Nelson
This spicy meal is wonderful with any sturdy, meaty squash, such as kabocha or delicata.
By Betsy Nelson
This simple, elegant Japanese “salad” side dish is a great accompaniment to sushi rolls, grilled meats or tofu.
By Betsy Nelson
Serve this tasty curry with brown rice and top with cilantro-mint chutney.
By Betsy Nelson
Makes about 1½ cups 
By Betsy Nelson
You can easily change up this hearty main dish. For a Greek flavor, sub in chopped Kalamata olives, feta cheese and chopped tomatoes for the mushrooms, garlic and Parmesan cheese. For Thai, toss the spinach with mushrooms, bean sprouts and a ginger-peanut sauce.
Steamed-Sweet-Potatoes
By Betsy Nelson
Steaming is a quick and healthful way to prepare sweet potatoes. This side dish is especially nice accompanied by buckwheat or Soba noodles and grilled meat or tofu.
By Karen Olson
Brining makes for a moist, flavorful turkey that you won’t need to drown with gravy.
By Dara Moskowitz Grumdahl
This simple-to-make side can become a main dish by adding kidney beans after sautéing the kale. Top with a shaving of Pecorino Romano cheese.
By Betsy Nelson
Pair this dip with whole-grain crusty bread or vegetable crudité. Add diced sundried tomatoes or chopped olives for zesty variations.
By Cary Neff
Seared Beef Sirloin With Orange Basil Vinaigrette A refreshing blend of orange and basil brings out the natural flavors of grilled beef. (For a vegetarian option, replace beef with tempeh. Marinate the tempeh in one-fourth of this dressing, then grill.) This salad would also be great with grilled chicken breast.
By Cary Neff
This basic version of a classic Asian beef soup makes a little beef go a very long way. For a vegetarian option, replace sirloin with extra edamame beans.
By Cary Neff
Combining finely chopped kale with lemon and olive oil — then gently massaging them together — breaks down kale’s stiffness and bitterness, leaving you with tender greens bursting with flavor.
By Dara Moskowitz Grumdahl
A perfect Latin American inspired side dish.
By Dara Moskowitz Grumdahl
Recipe excerpted from The Improvisational Cook by Sally Schneider (William Morrow, 2006).
By Dara Moskowitz Grumdahl
These fragrant Provençal herb-scented beans make a fine meal on their own, with some shavings of Parmigiano, aged goat cheese or ricotta salata, and Shallot (or Garlic) Toasts. They are also a classic accompaniment to grilled or roasted lamb.
By Dara Moskowitz Grumdahl
A simple, quick garlic toast.
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