Drawing inspiration from the Italian appetizer, we replace the usual toasted bread with protein-packed chicken cutlets.
Look for pineapple thats already been peeled and cored for speedier prep.
Microwaveable precooked rice or leftover brown rice works well here.
Photo:Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
Just be sure to break up any clumps of rice that are stuck together so it cooks evenly.
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.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
The asparagus can be swapped with other tender, snappy steamed veggies, like snap peas or green beans.
Serve with fingerling or new potatoes for a starchy side to complement the sauce.
Its ideal for making use of any leftover chicken and rice you have on hand.
Greg DuPree
Traditional lo mein is made with fresh lo mein noodles, which can be found in Asian markets.
This easy dinner comes together in just 30 minutes, so it’s perfect for weeknights.
Feel free to substitute the peas with other veggies such as broccoli or asparagus.
For an added protein boost, toss in some shrimp or flaked cooked salmon.
Lentil Burgers
Walnuts and fresh marjoram accent these vegan lentil burgers.
Substitute oregano for marjoram if you like.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Serve with a smear of whole-grain mustard and roasted sweet potato wedges.
Cooking the salmon at a high temperature helps speed up the cooking in this healthy dinner recipe.
Look for pre-sliced mushrooms to speed it up even more.
Photographer: Greg Dupree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall
This exceptional sandwich was inspired by a dish at the now-closed Penny Cluse Cafe in Burlington, Vermont.
Baked quinoa adds texture and crunch to the dish.
It’s a simple dinner the whole family will love.
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian.
The flavorful oil is used to saute shallots, while the tomatoes get added to the cream sauce.
Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell
Brie Passano
Photographer: Rachel Marek, Food stylist: Annie Probst
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Photographer: Jen Causey
Greg DuPree
Victor Protasio
