It all adds up to a dish that’s ready to go into heavy weeknight rotation in your house.
If you have a sensitive palate, you might cut back on the spices.
Be sure to use seasonal squash for the best squash flavor.
Antonis Achilleos
Serve the duo for a comforting and easy weeknight dinner for the family.
The soup keeps well in the fridge, so save leftovers for lunch or dinner later in the week.
The green beans are cooked just slightly in this recipe, to still be crisp.
Antonis Achilleos
Don’t toss out the unused peppers!
Freeze them in an airtight container and pull them out to add to sauces, marinades or chili.
A lemony dressing ties this quick dinner together.
Cumin and chipotle chile powder give these vegan burgers a Southwestern spin.
Using your hands to combine the mixture creates a soft, uniform texture.
If you enjoy the flavor profile, this dish can also be made with orzo in place of quinoa.
Serve with a piece of crusty bread to soak up the sauce.
Be sure to use heavy cream; a lower-fat option might curdle when mixed with acidic tomatoes.
Adobo Chicken & Kale Enchiladas
Put out your favorite toppings for these quick and healthy layered enchiladas.
We like cilantro, sour cream, guacamole and jalapenos.
A little tomato sauce and coconut milk give the broth a rich, silky texture.
Serve with a dollop of sour cream or yogurt, if desired.
Opt for spicy Italian sausage if you like the heat!
Serve these mini pizzas with a green salad on the side to complete the meal.
Kale, feta and strawberries give this chicken salad a colorful upgrade.
Top with Cajun-seasoned shrimp to complete this quick and easy dinner.
While the chicken and broccoli cook, whip together the simple scallion-ginger sauce.
Even better, the chicken and lemons roast on one sheet pan, making cleanup a breeze.
Antonis Achilleos
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Karla Conrad
