Crispy, toasted whole-wheat bread is perfect for dipping.
you could customize this dish easily by using chard or spinach in place of kale.
Enchilada sauce ranges from mild to hot.
Photo:Courtesy Photo
We like the earthy flavor of red enchilada sauce, but green enchilada sauce works well too.
Store-bought crust makes prep a breeze.
Lentil Bowls with Fried Eggs & Greens
Lentils are a quick and easy protein.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
We like French green lentils, which hold their shape when cooked.
To keep them vegan, top them with shredded cabbage, fresh pico de gallo and guacamole.
For vegetarians, add crumbled queso fresco.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Eggs are the base of the creamy sauce.
They don’t get fully cooked, so use pasteurized-in-the-shell eggs if you prefer.
Cilantro Bean Burgers with Creamy Avocado-Lime Slaw
Lighten up your burger!
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Bean patties have less saturated fat and more fiber than beef patties.
Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.
Keep it vegan or add a drizzle of plain yogurt for extra richness.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian.
They cook up quickly in a panini press.
Look for precooked lentils in the refrigerated section of the produce department.
Look for presliced mushrooms to cut prep time.
Serve with a tossed salad.
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
