We’ll be heading into mud season pretty soon here in northern Vermont—and I’m already in a rut when it comes to dinner ideas. The lively recipes in this week’s plan all take a fresh approach to familiar ingredients—just what I need to pull me out of my rut. With options like Asparagus-Mushroom Mini Lasagnas (so cute!), Kale Salad with Spiced Tofu & Chickpeas (exotically easy!) and Creole Chuck Steak Etouffée (who knew chuck could be so saucy?), I’m excited to get cooking.
—Wendy Ruopp, Managing Editor
Although not conventional, wonton wrappers are the perfect stand-in for noodles in this muffin-tin mini lasagna recipe. Once you get the hang of making this healthy vegetarian lasagna recipe in your muffin tin, experiment with different fillings to suit your fancy.
In this healthy chicken recipe, chicken breasts are quickly pan-seared and then topped with a lemon-herb cream sauce. The healthy cream sauce recipe uses yogurt and actually contains no cream at all. The sauce also pairs well with seasoned pan-seared cod or salmon. Serve the chicken and sauce with grilled asparagus and farro for a healthy dinner.
This healthy quiche recipe is perfect for entertaining—the quiche can be made ahead and is just as flavorful served warm or at room temperature. Filled with ham, red bell pepper, caramelized onions and Swiss cheese, this healthy quiche with a whole-grain crust is perfect for breakfast or brunch, or serve with a baby spinach salad for lunch or dinner.
To top this zesty raw kale salad recipe, we toss diced tofu and chickpeas with a flavorful Moroccan-inspired spice mixture before roasting them. The hot oven turns the outside of the tofu crisp and the inside pleasantly chewy. Serve with toasted pita bread.
This chicken stir-fry recipe highlights golden-brown cubes of chicken breast with the sweet flavors of sliced fennel, crispy snap peas and tarragon. Use a cast-iron skillet or carbon-steel wok for stir-frying to guarantee a beautiful sear on the chicken and vegetables. Serve this over whole-grain angel hair pasta for an easy, healthy dinner.
Rice flour is the "secret ingredient" in this dish and helps create the flavorful coating for the shrimp. If you can't find it, cornstarch makes a fine substitute. This recipe makes two servings and can easily be doubled to serve four. Serve with rice noodles or brown rice and a sprinkle of chopped scallions.
In this steak étouffée recipe, boneless chuck is slowly cooked in a flavorful liquid full of aromatic vegetables, spicy sausage and broth. This beef étouffée recipe calls for a 2 1/2-pound piece of chuck that you cut into steaks—but if chuck steaks are available at your market, purchase eight 4- to 5-ounce steaks instead of cutting your own from the roast. Serve the steak étouffée with wilted collard greens and stone-ground grits, polenta or rice, and pass the Tabasco.