Lunch & Dinner
LATEST STORIES
Moroccan Chicken Stew
At once comforting and exotic, this homey chicken stew is deepened by curry and cinnamon notes. For the pilaf, try toasted almonds, parsley and diced dried apricots instead of toasted pine nuts, mint and currants.
Quinoa Winter Salad
Served over supergreens like baby kale, spinach and beet greens, this hearty salad makes a fresh and flavorful meal. Try dried cherries, blueberries or diced dried apricots in place of the cranberries; substitute toasted pecans, almonds or walnuts for the pumpkin seeds.
Sweet Potato and Quinoa Cakes With Black Beans
Topped with salsa and sour cream, these addictive croquettes make a warm, nourishing meal. Serve with a fresh green salad.
Thai-Inspired Bok Choy and Pineapple Salad
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
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!).
Braised Baby Bok Choy With Pancetta, Garlic, and Sherry
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 “Carbonara”
A pasta-free version of the popular pasta Carbonara. Try topping it with a poached egg for added protein and unctuousness.
Stuffed Acorn Squash
For a warm and hearty autumn meal, serve this savory main dish with braised greens.
Baked Squash and Apples With Ginger and Pecans
A simple and elegant side dish that brings out the best and brightest in both main ingredients.
Grilled Winter Squash Tacos
Using grilled winter squash instead of meat brings a tasty twist to this taco. Serve with a zesty quinoa salad.
Thai Squash Curry
This spicy meal is wonderful with any sturdy, meaty squash, such as kabocha or delicata.
Egg Drop Soup
Egg Drop soup doesn’t have to be gloopy and bland. Simply adding vegetables and other greens ramps up the flavor and comfort quotient.
Lyonnaise Salad
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 Arugula Salad
Dressed with a tarragon vinaigrette, this makes a wonderfully refreshing light lunch or first course.
Spinach Oshitashi
This simple, elegant Japanese “salad” side dish is a great accompaniment to sushi rolls, grilled meats or tofu.
Curried Garbanzo Beans With Spinach
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.
Stuffed Chicken Breast With Spinach, Mushrooms, and Parmesan Cheese
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.
Deborah Madison’s Carrot and Carrot-Top Soup
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.
Carrot Fritters
Serve these little “latkes” on a bed of greens for a delightful appetizer or lunch.
Curried Carrot Soup
This vibrant and velvety soup is great hot or chilled. Try it with a dollop of Greek yogurt or sour cream on top.
Shredded Carrot and Currant Salad
The Middle Eastern–inspired flavors of orange flower water and cinnamon pair well with raw carrots in this quick-and-easy salad.