Once you scroll through these recipes, you’ll be looking forward to dinner tonight.
Vary what’s in the stew according to the weekly bounty.
Serve with: Crusty whole-wheat baguette spread with goat cheese.
Photo: Photography / Fred Hardy, Styling / Ruth Blackburn
Sheet-Pan Shrimp & Asparagus
This sheet-pan shrimp and asparagus is a complete meal all on one pan!
The shrimp and asparagus cook perfectly together.
Crushed red pepper adds a dash of heat while lime juice brightens the dish.
Photography / Fred Hardy, Styling / Ruth Blackburn
Once tender, they’ll blend right in.
Plus, they contain prebiotic fiber to help feed the good bugs in your gut.
We reserve the asparagus tips to pan-fry with peas for a bright green garnish.
Cumin and chipotle chile powder give these vegan burgers a Southwestern spin.
Using your hands to combine the mixture creates a soft, uniform texture.
A bag of coleslaw mix is a time-saving meal starter.
Here, we make it our own by mixing in grilled red onion and crushed pita chips.
A homemade herb-feta dressing both coats the slaw and sauces the kebabs.
you might skip the process of making the dashi and use low-sodium broth instead.
Charlotte & Johnny Autry
No-Cook Black Bean Salad
A classic black bean salad is a must for picnics and potlucks.
This vegan version gets its creaminess from blended avocado.
The stuffed cabbage leaves gently bake in a simple tomato sauce.
This easy stuffed cabbage recipe can be made ahead of time and baked just before serving.
And don’t forget the leftovers!
They make an easy lunch on the go.
Look for shelf-stable gnocchi near other pasta.
Serve with baby arugula salad with vinaigrette and a glass of pinot grigio.
Let the kiddos load them up with the toppings at the table.
Greg DuPree
Rick Poon
photography / Caitlin bensel, Food Styling / Emily Nabors Hall
