Plus, they all align with the Mediterranean dietone of the healthiesteating patterns around.
And the best part is that it is flexible enough to embrace all flavors and types of cuisines.
To riff on this recipe, you could swap the chickpeas for white beans, like cannellini or navy.
Photo:Greg DuPree
Chopped walnuts add nuttiness and crunch to this easy sandwich.
To the greens, add a multitude of chopped veggies, such as broccoli, cabbage and carrots.
Finish with rich salmon for protein and a drizzle of creamy yogurt dressing to bring it all together.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
The asparagus can be swapped with other tender, snappy steamed veggies, like snap peas or green beans.
Serve with fingerling or new potatoes for a starchy side to complement the sauce.
Look for pineapple thats already been peeled and cored for speedier prep.
Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu Dhar
Feel free to substitute the peas with other veggies such as broccoli or asparagus.
We use white miso, which is light and slightly sweet.
Whisking the miso into the reserved cooking water makes it easier to incorporate into the pasta.
Jacob Fox
Add some shredded rotisserie chicken, grilled shrimp or crispy chickpeas to punch up the protein.
Its ideal for making use of any leftover chicken and rice you have on hand.
If you like the heat, add jalapeno slices at the end.
These quick nachos work well with shredded chicken breast or rotisserie chicken if you have leftovers around.
She created this recipe for Lemongrass-&-Coconut Poached Salmon exclusively for EatingWell.
It features a trifecta of inflammation-fighting ingredients: turmeric, ginger and salmon.
Photographer: Greg Dupree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall
For a more filling meal, serve with a whole grain like brown rice, or over rice noodles.
Broiling the olives along with the other vegetables softens their flavor and adds a smoky background note.
A garnish of basil brightens the dish.
Greg DuPree
Add this salmon and asparagus dinner to your rotation.
Use a mandoline or a very sharp knife to shave the Brussels sprouts.
Serve with tortilla chips and sour cream.
Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell
Jennifer Causey
Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
Greg DuPree
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
