Flavorful recipes like our Spinach & Mushroom Quiche and Cucumber Sandwich are worth making again and again.
Spinach & Mushroom Quiche
Antonis Achilleos
This healthy vegetarian quiche recipe is as simple as it gets.
It’s a quiche without the fussy crust!
Photo: Photographer: Fred Hardy, Food Stylist: Karen Rankin, Prop Stylist: Josh Hoggle
It’s filled with sweet wild mushrooms and savory Gruyere cheese.
Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.
A large skillet will work as well if you don’t have a paella pan.
Antonis Achilleos
Look for short-grain Bomba or Valencia rice at specialty markets.
The chipotle-infused refried beans add a layer of heat.
For vegan tacos, skip the queso fresco and add chopped avocado in its place.
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
They hold their shape nicely while cooking, with a tender middle and a crispy crust on the outside.
Peppery arugula and a lemony mayonnaise sauce round out the meal.
Cucumber Sandwich
This creamy, crunchy cucumber sandwich recipe strikes a lovely balance between decadent and light.
Victor Protasio
Crushed red pepper adds a light kick of spice to round out the flavors.
Air-Fryer Breakfast Bowl
These savory breakfast bowls make excellent use of the air fryer.
Lime juice adds brightness to finish the dish.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
We top each serving with yogurt for some tanginess, but you could also try swapping in ricotta.
A dusting of cocoa powder on top serves as a nod to the dessert’s iconic look.
Creamy Lemon-Basil Chicken
This ultra-quick creamy lemon-basil chicken is bright and refreshing.
Photography / Greg DuPree, Styling / Ruth BlackBurn / Julia Bayless
To amp up the veggies even more, try adding asparagus or peas to the dish.
Mom’s Creamy Chicken & Broccoli Casserole
This lightened-up creamy chicken casserole is packed with veggies.
A sprinkle of orange blossom water gives it a heady fragrance.
Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina Brockman
Serve with crackers, crostini, pita chips or a side of crisp raw veggies for dipping.
Crumbled feta and Kalamata olives add a briny punch.
The blueberries are the stars here, so snag the best ones you’re able to find.
Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Ruth Blackburn
Look for ripe berries that have a dark blue color and a juicy “pop” when eaten.
Simply thaw the blueberries under room temperature water, then pat dry with paper towels.
Here we add mushrooms, which add texture and enhance the savory flavor of the dish.
Photographer: Fred Hardy II, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
Mushrooms arepacked with selenium, an antioxidant that may help decrease inflammation in the body.
Use the multigrain bread to sop up the sauce.
Serve with a scrambled or fried egg on the side.
Photographer: Sara Baurley, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Grape Smoothie
Calling all grape lovers!
Or make one for yourself on a quiet Sunday, and keep leftovers for weekday lunches.
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Photographer: Sara Baurley, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Brian Woodcock; Styling: Cindy Barr
Brittany Conerly
Photogrpaher: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist: Chelsea Zimmer
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Elizabeth Laseter
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Aaron Kirk
