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Recipes - Lunch & Dinner

Sweet Potato and Quinoa Cakes With Black Beans
By Karen Olson
Topped with salsa and sour cream, these addictive croquettes make a warm, nourishing meal. Serve with a fresh green salad.
Thai Inspired Bok Choy Salad
By Betsy Nelson
This fresh summer salad can be prepped the day before, but toss the salad ingredients with the dressing right before serving for the freshest taste. Try adding 1/2 cup chopped red bell pepper for more color. If you can’t find Thai basil, use regular basil. If you don’t care for fish sauce, substitute tamari or soy sauce.
bok choy spring rolls
By Betsy Nelson
Spring rolls are the perfect vehicle for your favorite veggies. For fun, fill separate bowls with shrimp, veggies and herbs — and let people customize and roll their own dinner (great for picky eaters!).
baby bok choy
By Betsy Nelson
Although bok choy is typically paired with Asian flavors, this recipe shows its versatility. Serve with roasted or grilled meat or seafood. For a vegetarian option, use toasted walnuts instead of pancetta for a rich flavor with some crunch, and a dash of Spanish paprika for a smoky hit.
spaghetti squash cabonara
By Karen Olson
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!
stuffed acorn squash recipe
By Betsy Nelson
For a warm and hearty autumn meal, serve this savory main dish with braised greens.
baked squash casserole
By Karen Olson
A simple and elegant side dish that brings out the best and brightest in both main ingredients.
squash tacos
By Karen Olson
Using grilled winter squash instead of meat brings a tasty twist to this taco. Serve with a zesty quinoa salad.
squash thai curry
By Karen Olson
This spicy meal is wonderful with any sturdy, meaty squash, such as kabocha or delicata.
egg drop soup
By Karen Olson
Egg Drop soup doesn’t have to be gloopy and bland. Simply adding vegetables and other greens ramps up the flavor and comfort quotient. 
an egg and salad
By Karen Olson
The soft yolk of the poached egg becomes part of the salad dressing in this deliciously simple salad. Chop the egg and toss with the greens before eating, if desired. Sub in other sturdy, bitter salad greens, such as radicchio, endive and chicory.
raspberry salad
By Karen Olson
Dressed with a tarragon vinaigrette, this makes a wonderfully refreshing light lunch or first course.
two plates with oshitashi
By Karen Olson
This simple, elegant Japanese “salad” side dish is a great accompaniment to sushi rolls, grilled meats or tofu.
a bowl of chutney
By Karen Olson
Serve this tasty curry with brown rice and top with cilantro-mint chutney. If you love cilantro, you can add a handful of chopped fresh cilantro to the curry along with the spinach. If you don’t like cilantro, try parsley instead.
cilantro mint chutney
By Karen Olson
A simple, yet flavorful chutney filled with fresh and herby flavors that pairs perfectly with our Curried Garbanzo Beans With Spinach recipe. Can also be used as a dipping sauce with your favorite Indian food. 
a plate of stuffed chicken
By Karen Olson
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.
a bowl of carrot top soup
By Karen Olson
Don’t just throw them away! The tender tops that come with your carrots are delicious in soups. Here’s one that uses both the carrots and their tops.
a plate of carrot fritters
By Karen Olson
Serve these little “latkes” on a bed of greens for a delightful appetizer or lunch.
a bowl of carrot soup
By Karen Olson
This vibrant and velvety soup is great hot or chilled. Try it with a dollop of Greek yogurt or sour cream on top.
a plate of carrot salad
By Karen Olson
The Middle Eastern–inspired flavors of orange flower water and cinnamon pair well with raw carrots in this quick-and-easy salad.
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