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Toasting the orzo before adding the broth adds another layer of flavor.
Cilantro Bean Burgers with Creamy Avocado-Lime Slaw
Lighten up your burger!
Photo:Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Bean patties have less saturated fat and more fiber than beef patties.
Feel free to replace the sun-dried tomato pesto with basil pesto, offering a fresh twist on the dish.
Crispy, toasted whole-wheat bread is perfect for dipping.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Be sure not to overcook the pasta or it will turn mushy.
And don’t skip the balsamic vinegar at the endit’s a bright finishing touch.
The extra dressing is delicious served with grilled vegetables.
Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style Mason jar soup recipe.
Enchilada sauce ranges from mild to hot.
We like the earthy flavor of red enchilada sauce, but green enchilada sauce works well too.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
For a slightly different spin, substitute yellow squash for the zucchini and a poblano for the bell pepper.
Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian.
Florentine Lasagna Roll-Ups
Think portion control with these individual lasagna roll-ups.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Leftovers are great for lunch the next day.
Sara Haas
Sara Haas
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Photography / Fred Hardy, Styling / Ruth Blackburn / Audrey Davis
