Dinner can be nutritious and delicious every day this month, thanks to these recipes.
Ingredients like garlic, yogurt, beans and legumes areanti-inflammatoryandgut-healthyfoods that are highlighted in these dinners.
Spreading horseradish-spiked mayonnaise over the fish before baking keeps it moist and gives it a peppery bite.
Photo: Carson Downing
you’re able to use frozen or canned artichoke hearts in this healthy pasta recipe.
The crisp chickpeas, coated in warm spices, pair well with sweet potatoes and roasted shallots.
The yogurt is tangy and bright, with a hint of sesame from the tahini.
Jacob Fox
A drizzle of pomegranate molasses ties it all together.
While the chicken and broccoli cook, whip together the simple scallion-ginger sauce.
Salmon Burgers
These salmon burgers feature labneh, a tangy spreadable yogurt.
Jen Causey
If you could’t find a tandoor spice blend, curry powder would also be delicious.
Serve these spicy, juicy grilled chicken thighs with a simple salad and naan or rice.
With this vegetarian Reuben sandwich, you won’t miss the meat.
Photographer: Brie Goldman Food Stylist: Lauren McAnelly Prop Stylist: Holly Raibikis
you’re able to find them in Japanese markets or online.
Regular buckwheat soba noodles work just as well in this cup-of-noodles-style mason jar noodle soup.
Serve these sandwiches for a healthy dinner or light lunch.
Andrea Mathis
Turmeric, which is known for its anti-inflammatory properties, gives the soup its vibrant yellow hue.
Its the perfect meal for when youre sick or simply warming up on a chilly day.
We love tender-crisp baby kale, but chopped kale or baby spinach can be used in its place.
Ingredients like oil-packed sun-dried tomatoes, briny Kalamata olives and toasty pine nuts help to build big flavor fast.
The cream cheese adds a silky texture to the sauce, while fresh asparagus and lemon brighten the dish.
Here, we blend it with potatoes for a more nutritious take on the classic potato-leek soup.
Brie Goldman
By swapping in fiber-packed white beans and spinach as the main ingredients, weve given it a vegetarian spin.
Here it’s filled with mashed spiced black beans and a quick guacamole.
Serve with: Grilled corn on the cob or Spanish rice.
Serve with rice pilaf or roasted potatoes to soak it all up.
The meaty, umami-rich mushrooms do enough heavy lifting so that you don’t miss the meat at all.
Melted garlic butter coats the salmon and vegetables, adding depth of flavor and richness to the dish.
Ali Redmond
When mixed with water, flaxseeds swell, making a nutritious binding agent similar to traditional eggs.
Serve with chips, zucchini fries and your favorite vegan dipping sauce.
Serve with steamed asparagus.
The flavor of the dish will vary depending on what punch in of chicken sausage you choose.
We like the taste of roasted garlic sausage or sweet apple sausage in this recipe.
Serve with roasted carrots and some mustard to spread on the sausage.
Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley
Ali Redmond
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel
Ali Redmond
Fred Hardy
Photographer: Morgan Hunt Glaze, Prop Stylist: Abby Armstrong, Food Stylist: Margaret Monroe Dickey
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Oxmoor House
