Ali Redmond
Make one of these flavorful dinners to support both your gut and your heart.
Toasting the orzo before adding the broth adds another layer of flavor.
Serve with whole-wheat naan to sop it all up.
Photo:Ali Redmond
Look for shelf-stable gnocchi near other pasta.
Serve with baby arugula salad with vinaigrette and a glass of pinot grigio.
The word chraime has roots in an Arabic word meaning hot.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Served over couscous, rice or quinoa, this sweet and spicy tomato-based stew is a great weeknight meal.
Excerpted from Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine, by Micah Siva.
Copyright 2024 by Micah Siva.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Published by The Collective Book Studio.
The yogurt in the marinade gives the chicken both its tender texture and its alluring char.
More yogurt in the sauce, along with crunchy cucumbers and herbs, keeps the flavors bright.
This version blends peas, leeks and carrots with diced turkey, all in a creamy herb sauce.
Serve these sandwiches for a healthy dinner or light lunch.
Feel free to replace the sun-dried tomato pesto with basil pesto, offering a fresh twist on the dish.
Substitute 2 chopped anchovies for the miso if you like.
Or add baked tofu, poached salmon or grilled chicken for a boost of protein.
We use harissa paste from a tube for this recipe.
Ali Redmond
Micah Siva
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
