These dishes are alsohigh in fiber, with at least 6 grams per serving.
Be sure not to overcook the pasta or it will turn mushy.
And don’t skip the balsamic vinegar at the endit’s a bright finishing touch.
Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Microwaveable lentils need just a short time in the pan to finish cooking.
We like how the soft, runny yolk coats the dish.
And when roasted, all that sweetness is intensified.
Sara Haas
This jewel-toned take on caprese swaps tomatoes for beets and oranges, and basil for peppery arugula and radicchio.
Toasted breadcrumbs sprinkled over the top add crunch.
Eggplant Rollatini
This tender eggplant rollatini will melt in your mouth.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Double-baking the eggplant helps soften the eggplant slices for rolling.
A hunk of toasted whole-grain bread completes the meal.
A sprinkle of dried fruit serves as a counterpoint to the warm curry spices.
Leigh Beisch
Serve with brown rice or naan, if desired.
Crushed red pepper provides a little kick to this creamy main dish.
Enjoy it as is or jazz it up with crushed red pepper and chopped herbs.
Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely
For a heartier dinner, add a can of white beans (rinsed) or some cooked chicken.
Okra & Chickpea Tagine
This quick and easy okra and chickpea stew is full of Moroccan flavors.
The name tagine refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared.
Sara Haas
Convenient canned pumpkin, beans and coconut milk flavored with curry make it a hearty fall meal.
Serve this easy dinner with baguette slices.
It’s often served for breakfast or lunch in North Africa and the Middle East .
Rachel Marek
Chipotle Tofu Tacos
Here, we tear the tofu instead of cutting it.
Coating with a flavorful cornstarch mixture helps maximize the crunch.
Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.
Diana Chistruga
The layers of butternut squash give the dish a sweet and creamy flavor and texture.
This vegetarian lasagna packs comfort in every bite.
Recipe adapted from New Arrivals Supper Club chef Naseema Kashefi.
Stuffed Zucchini with Black Beans, Corn and Poblano Pepper
Who says vegetables have to be boring?
Spice up your dinner with this stuffed zucchini recipe with poblano pepper, black beans and corn.
Fred Hardy
Jason Donnelly
Carolyn Hodges, M.S., RDN
Jason Donnelly
Eva Kolenko
