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Recipes - Lunch & Dinner

apple walnut salad
By Karen Olson
This healthier version of the classic Waldorf salad has plenty of fresh parsley and a crisp, clean flavor.
lamb burger and side dishes
By Karen Olson
Grill up some lamb burgers, seasoned with the fresh taste of spring herbs. Serve with Cucumber-Yogurt Sauce.
Italian wedding soup
By Karen Olson
This spring-friendly twist on Italian Wedding Soup has more greens than the traditional version. Serve with a light salad.
a bowl of sweet and sour mushrooms
By Karen Olson
This comforting dish combines the tangy, earthy tastes of pineapple juice, tamari, fresh gingerroot and sesame oil.
a plate of beef and mushrooms with a side of veggies
By Karen Olson
Serve this slow-cooked roast with a hearty whole grain, such as cooked quinoa, wild rice or barley. Pair with braised cabbage, Brussels sprouts or kale. For a vibrant and healthful touch, garnish with pomegranate seeds.
grilled mushroom salad
By Karen Olson
When portobello mushrooms are grilled, they develop a meaty flavor. In this vegetarian version of a steak salad, the heat of the grilled mushrooms slightly wilts the spinach. If you would rather use another salad green, cool the grilled mushroom slices to room temperature before tossing together.
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.
a roasted turkey with a pot of apples
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.
mussels in a bowl
By Cary Neff
Serve with crusty whole-grain bread or rice and a fresh salad.
spinach salad with cashews and coconut
By Cary Neff
This colorful salad bursts with flavor, thanks to nutty toasted coconut and a tangy lime vinaigrette. The spicy coconut cashews can be sprinkled on top of the salad or served on their own as a quick appetizer.
tacos
By Cary Neff
Tempeh mixed with Mexican spices is ideal for taco night. Get as creative as you like with the toppings.
tempeh Kebabs
By Cary Neff
These kebabs are full of flavor and fun to make on the grill. Try other marinades, such as Asian sesame, curry or balsamic vinaigrette. These are also great wrapped in whole-grain tortillas.
thai basil tempeh salad
By Cary Neff
This mixture of ground tempeh and Thai spices is perfect for serving on top of a salad, over rice with stir-fried veggies, or in a wrap or sandwich.
apple celery salad on a plate
By Cary Neff
This light, energizing salad — infused with the fresh flavors of celery, tart apples and toasted pecans — makes a great snack or side. For more substance, add a shaving of Asiago or Manchego cheese.
a spoon filled with curry vegetables
By Cary Neff
This aromatic curry gives vegetables oomph and makes the most of celery’s famous crunch. Serve over steamed basmati brown rice. Top with peanuts and lime if you like. Nice with tofu or chicken.
egg salad with rye bread
By Cary Neff
Celery adds texture and freshness to this classic salad recipe. Try it on whole-kernel rye toast, in a sprouted-grain wrap or on a bed of baby greens. Also good with flaxseed crackers.
lentil burger with a side salad
By Cary Neff
These Greek-inspired lentil and millet burgers work best if you form them a day earlier and then refrigerate overnight, and cook when ready to serve.
Warm Citrus Black Lentil and Quinoa Salad
By Cary Neff
Black beluga lentils are a perfect base for a quick, light salad. As an alternative to citrus, you can try other fruits, such as unsweetened dried apricots, raisins or dates.
a bowl of carrot and cauliflower soupd
By Karen Bannan
This puréed soup is smooth, creamy and dairy free. If you want a white soup, substitute parsnips for the carrots. If you want to intensify the soup’s color, use orange cauliflower.
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