With a yummy recipe for every day of the month, lets get cooking!
whole-grain weeknight dinner champ.
Even better, the chicken and lemons roast on one sheet pan, making cleanup a breeze.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Topped off with the crunch of the tortilla chips, this salad is a true dinner winner.
We use harissa paste from a tube for this recipe.
This quick vegetarian dinner is chock-full of colorful vegetables smothered in a light, creamy sauce.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Tamarind paste pairs beautifully with sweet ingredients.
Mix any leftovers into cocktails, make a chutney, or drizzle it on fruit.
But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!
Cherry tomatoes are a go-to when tomato season is not at its peak.
Grape tomatoes provide a sweet and juicy alternative, ensuring a satisfying and flavorful meal.
Easy Chicken Enchilada Casserole
Casseroles make perfect meal-prep dinners, and this enchilada version is no exception.
Whisk together the simple tahini sauce while the other ingredients cook.
Drawing inspiration from the Italian appetizer, we replace the usual toasted bread with protein-packed chicken cutlets.
Corn kernels blister in the hot pan and a sprinkle of smoked paprika brings out the flavor.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
Olives, capers and roasted cherry tomatoes add color and zest to each bite.
Tri-tip is an inexpensive and flavorful cut of beef that takes beautifully to cooking over an open flame.
Either way, it’s a healthy and tasty summer meal.
Serve with more hot sauce, if desired.
Make these wraps ahead of time for a grab-and-go lunch or dinner.
A few wedges of warm pita finish off the meal perfectly.
Jennifer Causey
Serve these curry-spiced fritters on top of a green salad or tucked into a pita.
Served with perfectly cooked salmon, you really can’t go wrong with this easy 20-minute weeknight meal.
Chickpeas and edamame add substance, and an herb-filled buttermilk-avocado dressing makes this salad really special.
Serve it on its own for a light vegetarian meal or add grilled chicken for an easy weeknight dinner.
Choose a fairly firm avocado so it holds its shape in the salad.
An easy avocado mash adds creaminess to cool off the spicy kick.
Matthew Francis
Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco
Robby Lozano
Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
Katie Webster
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Photographer: Greg DuPree, Food Stylist: Anna Kelly, Prop Stylist: Christina Brockman
Photographer / Fred Hardy, Food Stylist / Ruth Blackburn
Charlotte and Johnny Autry
Photographer: Antonis Achilleos, Prop Stylist: Food Stylist:Chelsea Zimmer
