Enjoy it with crackers, in a wrap or serve it on top of greens.
It’s a quiche without the fussy crust!
It’s filled with sweet wild mushrooms and savory Gruyere cheese.
Photo:Antonis Achilleos
Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.
If you don’t have carrot greens, use 1 cup of parsley instead.
The filling spread can be made ahead of time, which makes this recipe great for meal prep.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Make this easy salad a more substantial main dish by adding grilled chicken or roasted tofu on top.
Any tender, quick-cooking mushroom would work for this recipe.
Oyster mushrooms, chanterelles and shiitake mushrooms would all be delicious.
Photographer: Jen Causey
While we prefer the slightly sharper flavor of sheeps-milk feta, cows-milk feta works just as well.
Skillet Bruschetta Chicken
This flavorful skillet chicken bruschetta puts a tasty spin on a traditional dish.
Drawing inspiration from the Italian appetizer, we replace the usual toasted bread with protein-packed chicken cutlets.
When you’re ready to eat, shake the dressing well, add it to the salad and toss.
Keep prep time short by using rotisserie chicken (or leftover chicken) and a pouch of microwavable quinoa.
It’s filling and tastes decadent, but is still a pretty low-calorie breakfast.
Easy Broccoli-Cheddar Quiche
This broccoli and Cheddar quiche gets its creamy texture from evaporated milk.
We use rotisserie chicken (look for unseasoned to keep sodium in check!)
to simplify things, but any leftover cooked chicken will work.
Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster
It’s also a great way to use frozen vegetables when the produce section is looking bleak.
Kale, Quinoa & Apple Salad
This kale, quinoa and apple salad is perfect for fall.
Fresh apples bring crisp autumn flavor, and the kale breaks down when it’s massaged with the dressing.
Photographer: Jen Causey
Nuts, fennel and quinoa add more layers of texture, while blue cheese lends a savory note.
This quiche skips the crust, making it incredibly easy to pull together even on short notice.
Using store-bought grilled chicken makes assembly quick and easy.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
For extra convenience, buy pre-sliced chicken cutlets to streamline your prep.
On sunny days, take the cooking outdoors and grill the chicken for an extra layer of flavor.
Seek out feta cheese in brine and crumble it by hand for the best results.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
The extra dressing is delicious served with grilled vegetables.
Serve over greens or make it into a sandwich for a healthy lunch.
We love the smoky flavor of bacon, but pancetta is an easy substitute.
Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco,
To save even more time, use a preshredded coleslaw blend.
Serve with warm pita bread and a cucumber salad with mint and yogurt.
Top it with a dollop of creme fraiche or plain yogurt and serve warm or chilled.
Tomato Ricotta Tart
This simple tart showcases gorgeous, multicolored heirloom tomatoes.
Aged balsamic vinegar has a beautiful syrupy texture because the longer it ages, the more evaporation takes place.
Balsamic glaze can be used in its place, but keep in mind it often has added sugar.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
It’s perfect for a healthy vegetarian dinner or a springtime brunch.
Pesto Pasta Salad
A creamy pesto sauce turns this simple pasta salad into a delightful dinner.
Cilantro adds color and flavor when blended to make a creamy dressing.
Serve this cold salad for lunch or dinner.
To the greens, add a multitude of chopped veggies, such as broccoli, cabbage and carrots.
Finish with rich salmon for protein and a drizzle of creamy yogurt dressing to bring it all together.
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
The best part about this recipe is that it only requires one vessel to cook everythingpasta included.
If you like spicy but not too spicy, use a mix of sweet and hot Italian sausages.
Corn kernels blister in the hot pan and a sprinkle of smoked paprika brings out the flavor.
If you might’t find cotija cheese, grated Parmesan is a good substitute.
For more, learnhow to cut corn off the cob.
An easy avocado mash adds creaminess to cool off the spicy kick.
Potato tots nestled on top add a crispy, golden crust.
Serve with pita or crusty bread to sop up the sauce for a quick dinner or for brunch.
Prosciutto Pizza with Corn & Arugula
This grilled prosciutto and arugula pizza makes the perfect summer dinner.
Antonis Achilleos
Thawed frozen corn works in place of fresh, just pat it dry before sprinkling it on the pizza.
The drizzle on top adds nutty peanut butter flavor to every bite.
If your peanut butter is lumpy, blend the custard filling in a blender to smooth it out.
you’re free to add chocolate chips or chopped nuts for extra flavor if you prefer.
Walnut Pesto Pasta Salad
This cold pesto pasta salad will cool you off on a summer day.
Add some shredded rotisserie chicken, grilled shrimp or crispy chickpeas to punch up the protein.
It can be served as a main course or cut into smaller pieces and enjoyed as an appetizer.
The dressing is an aromatic combination of orange, sesame, ginger and soy.
You may want to double the dressing and save some for a salad the next day.
Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Cooking radishes also tones down any bitterness, while leaving plenty of sweet, earthy flavors to enjoy.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Photographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine Keely
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Photographer: Greg Dupree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
Photographer: Antonis Achilleos, Prop Stylist: Missie Crawford , Food Stylist: Telia Johnson
EatingWell
Jacob Fox
Brie Passano
Photographer / Brie Passano, Food Stylist / Annie Probst
Photographer: Greg DuPree, Food Stylist: Anna Kelly, Prop Stylist: Christina Brockman
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Carolyn Hodges, M.S., RDN
Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie
Photography / Greg DuPree, Styling / Ali Ramee / Christine Keely
Sonia Bozzo
