Feel free to swap out the rice for another whole grain.
Roast any extra cabbage you may have separately, or store it and save it for another use.
To riff on this recipe, you could swap the chickpeas for white beans, like cannellini or navy.
Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
To make this cozy meal more weeknight-friendly, make the vodka sauce ahead of time.
Winter Chicken Parmesan
Warm up to this chicken Parmesan with a winter twist featuring butternut squash!
Each cutlet is slathered in butternut squash pasta sauce with the traditional ooey-gooey mozzarella cheese melted on top.
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
If you cant find butternut squash pasta sauce, marinara is an easy swap.
For an extra serving of veggies, the chicken is topped with roasted butternut squash, mushrooms and kale.
Paired with beans, it makes a filling vegetarian meal.
Photographer: Hannah Hufham, Food Stylist: Amanda Stanfield, Prop Stylist: Tucker Vines
This easy pasta bake is perfect for feeding a crowd.
We call for zucchini, tomatoes and onion, but feel free to use your favorite vegetables instead.
Our dressing calls for anchovy paste, which adds that signature savory flavor Caesar salad is known for.
Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu Dhar
Any leftover anchovy paste can be used to enhance vinaigrettes, dips or sauces.
She created this poached salmon recipe exclusively for EatingWell.
It features a trifecta of inflammation-fighting ingredients: turmeric, ginger and salmon.
Ali Redmond
For a more filling meal, serve with a whole grain like brown rice, or over rice noodles.
We’ve sped things up by steaming the peppers and using quick-cooking quinoa.
We like the look of tricolor quinoa, but any quinoa you have on hand will work.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
If possible, choose peppers that will stand upright.
It’s a perfect main dish for vegetarians and nonvegetarians alike!
Plant-Based Smashed Burgers
Learning how to make smashed burgers is as simple as its name.
Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
Smashing burgers into thin patties not only makes them quick-cooking, it also creates irresistible crispy edges.
Topping them with the caramelized onion relish adds extra deliciousness.
Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
Matthew Francis
