From filling dinners to comforting breakfasts, these cozy and nourishing recipes will warm you up this winter.
Baked Garlicky Salmon Balls
These garlic-forward salmon balls are tender and flavorful.
Add them to a salad or grain bowl for a boost of protein.
Photo: Ali Redmond
Or, serve them with your favorite starch and vegetables for a healthy dinner.
Serve over creamy polenta or buttered whole-wheat egg noodles.
Spinach & Mushroom Quiche
This healthy vegetarian quiche recipe is as simple as it gets.
Photographer: Dera Burreson, Food stylist: Josh Hake
It’s a quiche without the fussy crust!
It’s filled with sweet wild mushrooms and savory Gruyere cheese.
Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.
Add more serrano if you like it hot.
Consider freezing it into portions for busy weeknight meals.
You could also shred the meat and serve it on sandwiches.
Serve it along with kale (or your favorite greens) for brunch or an easy breakfast-for-dinner.
Serve with tortilla chips and sour cream.
Crustless Broccoli-Cheddar Quiche
This simple quiche is as easy to make as it is delicious!
Serve for brunch or dinner with a side salad.
Bacon & Kale Sheet-Pan Eggs
Our trick for making a big batch of eggs?
Get out your sheet pan.
With this simple recipe, you’re free to easily meal-prep breakfast for the week.
Serve them as is or in a sandwich.
Serve with whole-wheat couscous.
Smoky salmon, briny capers and creamy goat cheese load these frittata-like slices with flavor.
If you could’t find Gruyere, Jarlsberg or Emmentaler cheese makes a good substitute.
Spicy Tomato-Braised Pot Roast
This tomato sauce gets its heat from Calabrian chiles.
Find them whole or chopped packed in jars near the pickles in well-stocked grocery stores.
If you don’t have any, just a bit of crushed red pepper will do the trick.
Serve over polenta, mashed potatoes or pasta.
Muffin-Tin Spinach & Mushroom Mini Quiches
Switch up your morning routine with these easy vegetarian mini quiches.
Earthy mushrooms and spinach pair nicely with rich and creamy Gruyere cheese.
Serve them on a platter with a fresh fruit salad for a simple weekend brunch.
Jason Donnelly
Dera Burreson
Casey Barber
Photographer: Jen Causey, Prop Stylist: Julia Bayless, Food Stylist: Chelsea Zimmer
Casey Barber
Jacob Fox
Jacob Fox