If you might’t find poblano peppers, you might substitute green bell peppers instead.
Grilled Eggplant & Tomato Pasta
The combination of slightly smoky grilled eggplant and sweet tomatoes is delightful.
Slow-Cooker Vegetable Stew
Potatoes and beans make this tomato-based crock-pot vegetable stew super-hearty.
Photo: Jacob Fox
A dollop of pesto on top is also super-delicious.
Adding homemade garlic croutons is an easy way to elevate this healthy dinner.
Chicken & Mushroom Ragu
An electric pressure cooker makes quick work of this rich, savory sauce.
Jacob Fox
Cheesy Sweet Potato & Black Bean Casserole
A cozy, cheesy casserole is classic comfort food.
We amped up the nutrition by including plenty of nourishing veggies.
We bake the tortillas to ensure a crispy base, while also using less oil than deep-frying.
Baked Halibut with Brussels Sprouts & Quinoa
Fish plus two sides?
It seems fancy but this healthy dinner comes together in just 30 minutes.
Dunk these egg rolls in a creamy chipotle-lime dipping sauce for the perfect bite.
That’s why we opt for the richer flavor of whole-milk ricotta over part-skim.
Pair with a big green salad and a bottle of chilled rose for a summer meal on the deck.
Serve with a salad for a healthy dinner that’s easy to prep too.
Kabocha, sweet dumpling or carnival squash make good alternatives to acorn squash.
To make this side a hearty vegetarian meal, serve 2 halves each.
Serve with warm whole-wheat pita for scooping up extra hummus at the bottom of the bowl.
Eva Kolenko
Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian.
Smoked paprika adds flavor with a hint of spice.
This chili is on the thicker sideif you want it thinner, add a bit more water.
Ali Redmond
Black Bean Quesadillas
In a hurry?
These satisfying quesadillas take just 15 minutes to make.
We like them with black beans, but pinto beans work well too.
Jacob Fox
If you like a little heat, be sure to use pepper Jack cheese in the filling.
Serve with: A little sour cream and a mixed green salad.
Topping with tomatoes and avocado adds color and nutrients.
And don’t forget the leftovers!
They make an easy lunch on the go.
Serve with sauteed fresh spinach or steamed broccolini.
Photographer: Brie Passano, Food Stylist: Lauren McAnelly
The tangy, spicy slaw adds crunch.
Wrap these up to take as a healthy and portable lunch for work.
Don’t shy away from the poblano peppers.
Jacob Fox
Adam Albright
Jacob Fox
Caitlin Bensel
Photographer: Brie Goldman, Food Stylist: Holly Dreesman
