Toasting the orzo before adding the broth adds another layer of flavor.
To riff on this recipe, you could swap the chickpeas for white beans, like cannellini or navy.
Enchilada sauce ranges from mild to hot.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu Dhar
We like the earthy flavor of red enchilada sauce, but green enchilada sauce works well too.
For a slightly different spin, substitute yellow squash for the zucchini and a poblano for the bell pepper.
Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Eggs are the base of the creamy sauce.
They don’t get fully cooked, so use pasteurized-in-the-shell eggs if you prefer.
Any tender, quick-cooking mushroom would work for this recipe.
Oyster mushrooms, chanterelles and shiitake mushrooms would all be delicious.
A light, creamy sauce coats both the cabbage and the pasta.
Enjoy it with a warm baguette or steamed rice.
Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu Dhar
Cooking the vegetables before assembling the lasagna ensures the dish wont be soggy.
Be sure to squeeze the spinach wellspinach holds a surprising amount of water that will make your lasagna soupy.
Lightly coat the foil with cooking spray before covering the lasagna to prevent the cheese from sticking.
Serve with a mixed green salad and crusty garlic bread.
Enjoy a slice for dinner with a salad on the side or as part of a simple spring brunch.
Pantry Peanut Noodles
Choose your own adventure with these noodles!
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
They’re delicious with peanut butter and tahini alike.
Paired with beans, it makes a filling vegetarian meal.
Kale & Lentil Stew with Mashed Potatoes
Fire-roasted tomatoes add slightly smoky flavor to red lentils.
The addition of mashed potatoes gives this an upside-down shepherd’s pie feel.
Lentil Bowls with Fried Eggs & Greens
Lentils are a quick and easy protein.
We like French green lentils, which hold their shape when cooked.
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
Enjoy this cozy pasta dish with a glass of wine.
Roasting the cherry tomatoes coaxes out their natural sweetness.
It’s worth the timetrust us!
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco,
Greg DuPree
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Jacob Fox
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Photography / Caitlin Bensel, Styling / Emily Nabors Hall / ulia Bayless
Jacob Fox
Jacob Fox
Photographer / Fred Hardy, Food Stylist / Ruth Blackburn
Sara Haas
