We’ve put together some of our favorites so you might eat delicious, whole foods all month long.
Using just a small amount of flavorful Parmigiano-Reggiano shaves calories and sodium too.
Center-cut boneless pork chopsalso called pork cutletsmake a convenient and economical protein to round out the meal.
Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
This recipe makes one extra cutlet, which can be refrigerated for another use.
Roasted Salmon Caprese
This oven-ready recipe is a snap to prep.
Bake it up for an elegant summer brunch or a casual backyard barbecue.
Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
The leftovers from this healthy 400-calorie meal make a delicious packable lunch for the next day.
Here, we combine it with avocados in an easy no-cook meal.
Baked Falafel Sandwiches
This street-style falafel sandwich is herbaceous, tangy and rich.
The falafel gets nice and crispy in the oven, while the veggies inside keep it simple and fresh.
Make the tahini sauce ahead of time for easy prep.
For convenience, you might make this soup from frozen kale without the need to thaw it beforehand.
As the name suggests, it’s all cooked on one pan.
The potatoes get a head start, followed by sweet bell peppers and finally chili-coated salmon fillets.
It’s a complete meal with easy cleanup!
We love the unique combination of blueberries, edamame and goat cheese.
Finish off this cheesy vegetarian casserole with a crispy breadcrumb topping made from almonds to keep it gluten-free.
Add the optional hot sauce if you want to give the filling some kick.
Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley
Summer Skillet Vegetable & Egg Scramble
Don’t toss out those almost-past-their-prime vegetables and fresh herbs.
Toss them into this skillet egg scramble for a quick vegetarian meal.
Creamy tzatziki and crisp sliced red onion add texture and flavor to this easy Greek-inspired burger recipe.
Serve the curry over lightly warmed zucchini noodles to get even more veggies in your weeknight dinner.
Bonus: Everything is cooked in one skillet, so there’s only one pan to wash after dinner.
you’re able to reserve the remaining hard-boiled egg half for a snack.
Herbed Tomato Gratin
Vegetable gratin recipes often have a crunchy breadcrumb or crouton topping.
But summer tomatoes are too gorgeous to hide, so we tucked crusty cubes of bread underneath them instead.
Plus, the bread soaks up all the juicy tomato goodness.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Fresh basil or oregano make good substitutes if it’s possible for you to’t find marjoram for this recipe.
Make it a meal by serving it with fresh cilantro, red onion and Monterey Jack.
Add cornbread on the side and your favorite hot sauce.
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.
Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayless
Photographer: Morgan Hunt Glaze, Prop Stylist: Abby Armstrong, Food Stylist: Margaret Monroe Dickey
Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayless
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel
