We call for tender haricots verts because theyre quick-cooking.
The bright and lemony sauce is a perfect complement to the tender potatoes and chicken.
If you prefer a milder heat level, cut back on the cayenne pepper or leave it out altogether.
Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Serve this healthy shrimp recipe over whole grains or rice.
Look for a soup that contains no more than 450 mg sodium per serving.
Charring the veggies in a cast-iron skillet adds depth of flavor.
Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
Dont worry if you dont have one, because you’re able to use any oven-safe skillet instead.
One-Pot Cheesy Tex-Mex Pasta
This comforting one-pot pasta dish has a Southwestern kick.
Chili powder and pico de gallo flavor the dish, while melted Mexican cheese adds a creamy finish.
Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Natalie Ghazali
Serve with a crunchy green salad.
Cream cheese adds the final bit of richness and a hint of sweet tang.
Vegetarian Gumbo
This flavorful vegan dinner is a veggie version of the Louisiana classic.
Diana Chistruga
Its chock-full of butternut squash, tomatoes, poblano peppers and okra, to name just a few.
This vegetarian gumbo is a quick dinner packed with flavor and spice thats done in only 30 minutes.
To make it a meal, serve it with cornbread drizzled with olive oil.
Pair this comforting soup with a green salad.
Vegan Jambalaya
You wont miss the meat in this healthy jambalaya recipe.
And everything is cooked in one skillet, which means cleanup is a breeze!
Jacob Fox
Youll taste a nice pop of pepper and nutty notes from the whole-wheat pasta, too.
Better yet, this healthy soup is easy to make and leftovers freeze beautifully for later.
Try it with any greens you have in the fridge, such as chard or spinach.
Look for a low-sodium soup that has 450 mg sodium or less per serving.
A garnish of fresh avocado and chopped cilantro is a nice touch.
Photographer: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Sue Mitchell
Photographer Victor Protasio, Food Stylist Margaret Dickey, Prop Stylist Lydia Pursell
