It may seem too good to be true, but it’s not: This impressive, full plate requires only 5 ingredients (water, oil, salt, and pepper are considered freebies). Microwaved sweet potatoes are sliced into medallions, brushed with oil, and lightly seared so they become satisfyingly steak-like. The creamy, nutty sauce adds richness, and the lemon-dressed arugula-chickpea […]
Ingredients 2 teaspoons extra-virgin olive oil 1 teaspoon red wine vinegar 1/2 teaspoon fresh lemon juice 1/2 teaspoon Dijon mustard Dash of salt Dash of freshly ground black pepper 1/2 cup cooked quinoa 1/4 cup unsalted canned chickpeas, rinsed and drained 1/4 cup chopped cucumber 1 tablespoon crumbled feta cheese 5 cherry tomatoes, halved 1 […]
Instead of a sauce or side, we serve this Provençal dish as it was originally intended—a simple, humble stew. It’s a great way to use up a bundle of peak summer produce. You can also double the stew and refrigerate up to 1 week ahead, then serve as is, spooned over polenta, or with baked […]
This Middle Eastern-inspired bowl is all about big flavor with minimal effort. A garlicky, tahini-spiked yogurt brings all the elements together and takes just minutes to make. Assemble a few bowls at the beginning of the week for easy make-ahead lunches. Ingredients 12 ounces skinless, boneless rotisserie chicken breast, shredded (about 3 cups) 2 teaspoons […]
This main-dish couscous salad is ready in 20 minutes and contains whole wheat couscous, chickpeas, tomato, and feta cheese. You can serve it immediately, or cover and chill it for a portable lunch. Ingredients 1 cup uncooked whole-wheat couscous 1/2 teaspoon salt, divided 1/2 teaspoon black pepper, divided 1/8 teaspoon ground cinnamon 1 cup boiling […]
We gave the ultimate comfort food a restorative upgrade by adding anti-inflammatory and antioxidant-rich ingredients like turmeric, ginger, and garlic. In place of noodles, which tend to swell in soups overnight, we look to budget-friendly chickpeas to add texture and boost the fiber content. As with most soups, the magic is in the broth: Searing […]
Embrace Indian flavors by making this vegetarian meal that only takes about 30 minutes from start to finish. Ingredients 1 1/2 teaspoons olive oil 1 cup diced peeled sweet potato 1 cup small cauliflower florets 1/4 cup thinly sliced yellow onion 2 teaspoons Madras curry powder 1/2 cup organic vegetable broth (such as Swanson) 1/4 […]
Ingredients 1 (15-oz.) can unsalted chickpeas, rinsed and drained 1/2 cup cooked beets 1/2 cup fresh orange segments 1 ounce crumbled goat cheese 1 cup torn arugula 1 ounce toasted walnuts 2 teaspoons extra-virgin olive oil 1/4 teaspoon kosher salt How to Make It Toss together chickpeas, beets, orange segments, cheese, arugula, walnuts, olive oil, […]
Few things beat a steaming bowl of veggie-packed chicken soup on a crisp autumn evening, and this one happens to be a perfect potion for the seasonal chills. You can leave the thyme sprigs in the broth (just ladle around them) so they’ll keep releasing herbaceous goodness into any leftovers. Ingredients 1 tablespoon olive oil […]
Ingredients 6 medium zucchini (6 ounces each) 1 teaspoon kosher salt, divided 3/8 teaspoon black pepper, divided 3 tablespoons olive oil, divided 3/4 cup jasmine rice 6 cardamom pods 1 (3-inch) cinnamon stick 1/2 teaspoon ground cumin 1/8 teaspoon ground red pepper 1 1/4 cups water 8 dried apricots, coarsely chopped (about 1/3 cup) 1/2 […]