These dinners are easy to make and sure to satisfy.
Can you believe its already the middle of September?
I hope you find the time to do that this week.
Brie Goldman
The whole-wheat pasta stands up to the hearty kale, which wilts and softens as it cooks.
I like to serve this dish with a little whole-grain bread.
Using chickpea flour instead of all-purpose means the dumplings have an extra 2 grams of fiber per serving.
For a sweet finish, I like to serve someDark Chocolate Cashew Clustersafterward.
Then, the whole dish is drizzled with mayo brightened with lime juice and zest.
Tossing the tofu in curry powder and browning it in oil blooms the spice and flavors it.
Some coconut milk creates a creamy, dairy-free sauce that ties all the components together.
With 16 grams of protein per serving, this vegan dish is ultra-satisfying.
Spoon it over some cooked quinoa.
Photography: Caitlin Bensel, Food Styling: Emily Nabors Hall
Serve it with some farro to soak it all up.
If you try a recipe, remember to add a review.
Jacob Fox
