Cabbage Roll Chicken Enchiladas
This 5-ingredient dinner recipe uses two genius hacks to make dinner healthy and get it on the table in under an hour. First, swap in cabbage leaves for tortillas to cut the carbs and get an extra serving of vegetables. Second, use prepared ingredients--spicy refried beans and enchilada sauce--to add tons of flavor without a long ingredient list.
Radish & Goat Cheese Sweet Potato Toast
Sweet potato takes the place of bread in this tartine-like recipe. Serve with extra greens dressed with balsamic vinaigrette for a light lunch.
Spiralized broccoli stems transform into tender "noodles" in this lo mein-inspired vegetarian recipe. Serve on top of brown rice or buckwheat soba noodles.
Roasted Carrot Tart with Carrot-Green Pesto
In this vegetarian main-dish recipe, you use the entire carrot from root to greens, so there's less waste. Roasted carrots are layered on top of a creamy ricotta base with pesto made using the green tops from carrots. Untrimmed carrots can be tough to find, but when you do, cut off the tops and store them separately or they'll draw moisture from the carrots. If you don't have carrot greens, use 1 cup of parsley instead.
Chicken & Collard Green Spring Rolls
A quick pickling turns collard stems from trash to a treasure, adding a pleasant tang to these leaf-wrapped spring rolls. Serve as a healthy main dish or cut into quarters and serve as a colorful appetizer.