Lunch

Individual Brussels Sprout & Potato Frittatas

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:11:59 +0000

Individual Brussels Sprout & Potato Frittatas

Brussels sprouts and preshredded potatoes make these oversized muffin-shaped frittatas hearty. They’re as good served warm for dinner as they are at room temperature for lunch. Pair with a mixed green salad with cherry tomatoes and buttermilk dressing.

Pear & Celery Root Slaw

Sarah Hoff — Wed, 02 Nov 2011 16:27:10 +0000

Pear & Celery Root Slaw

Pears, celery root, carrots and onion combine in this flavorful fall slaw recipe. Use underripe pears to keep the texture crisp. Cutting the pears and celery root by hand into little matchsticks makes a prettier salad, but go ahead and shred them with a box grater if you’re in a hurry.

Ranch Dressing

Erin McCormick-Interactive Producer — Thu, 15 Sep 2011 14:22:06 +0000

Ranch Dressing

This low-cal, low-fat homemade ranch dressing is so easy to make you won’t need to buy it ever again!

Blue Cheese Vinaigrette

Erin McCormick-Interactive Producer — Thu, 15 Sep 2011 14:15:45 +0000

Blue Cheese Vinaigrette

This bright-tasting vinaigrette is loaded with tangy crumbled blue cheese.

Mozzarella en Carrozza

Erin McCormick-Interactive Producer — Thu, 15 Sep 2011 14:11:02 +0000

Mozzarella en Carrozza

Loosely translated as “mozzarella in a carriage,” Mozzarella en Carrozza is a fried mozzarella sandwich with a pungent anchovy-butter sauce. For this healthier rendition, we brown one side on the stovetop and finish the sandwich in a hot oven. The result: a crisp “carriage” and creamy, savory mozzarella filling. Enjoy with a glass of dry Italian white wine.

Classic Hummus

Erin McCormick-Interactive Producer — Thu, 15 Sep 2011 13:57:39 +0000

Classic Hummus

It’s easy to make hummus at home with just a few pantry items. Serve drizzled with your best-quality extra-virgin olive oil and chopped parsley. Mop it up with warm whole-wheat pita bread or cut-up vegetables.

Classic Beef Chili

Erin McCormick-Interactive Producer — Thu, 15 Sep 2011 13:47:30 +0000

Classic Beef Chili

This classic beef-and-bean chili gets a nutritional boost from shredded sweet potato. We call it a stealth vegetable because it melts into the chili so well that even picky eaters will gobble it up.

Pasta Salad Niçoise

Erin McCormick-Interactive Producer — Wed, 14 Sep 2011 17:18:57 +0000

Pasta Salad Niçoise

Toss canned tuna, roasted red peppers and lots of fresh herbs with pasta for a quick pasta salad to enjoy for a weeknight supper or picnic salad.

Green Curry Soup

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 20:28:28 +0000

Green Curry Soup

This aromatic green curry soup is packed with spinach, mushrooms, green beans and broccoli stems (save the florets for another night). Green curry paste gives this soup a delicately spicy broth. The vegetables are cooked just enough to be tender, but retain their freshness and distinct textures. Recipe by Anna Thomas for EatingWell.

Green Soup with Yams & Sage

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 20:19:38 +0000

Green Soup with Yams & Sage

This kale-and-spinach soup has a beautiful complexity. It’s slightly sweet, with a bright note of lemon and the subtle aromatics of thyme, sage and garlic. Japanese yams are marvelously flavorful; they have a dark purplish skin and are snow-white inside. Ask for them at your farmers’ market or grocery, but if they are unavailable, regular sweet potatoes can be substituted. Recipe by Anna Thomas for EatingWell.

Bulgur & Lentils

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 19:55:47 +0000

Bulgur & Lentils

Caramelized onions add deep flavor to this fast take on the Middle Eastern dish Mjadra, a simple vegetarian recipe featuring bulgur and lentils. Serve with a salad of chopped parsley, tomato and cucumber tossed with a lemon vinaigrette.

Spinach & Goat Cheese Bisque

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 15:02:56 +0000

Spinach & Goat Cheese Bisque

A little fresh goat cheese and a touch of butter are just enough to make this spinach soup silky, creamy and a little nutty—but not enough to overdo it. We use dark green spinach for this soup because of the lovely color it produces, though you could use red-veined spinach and have just as good a flavor in a more Army-inspired khaki color. Recipe by Anna Thomas for EatingWell.

Basic Green Soup

Sarah Hoff — Thu, 08 Sep 2011 19:39:17 +0000

Basic Green Soup

This chard-and-spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture. Serve with a swirl of fruity, fragrant extra-virgin olive oil for richness. Recipe by Anna Thomas for EatingWell.

Chilly Dilly Cucumber Soup

Erin McCormick-Interactive Producer — Thu, 30 Jun 2011 16:39:12 +0000

Chilly Dilly Cucumber Soup

This cold cucumber-dill soup has a surprisingly seductive taste. The secret is that both the broth and the yogurt garnish are loaded with fresh (never dried) dill and chives. Serve as a starter or a light lunch entree. The recipe calls for “handfuls” of herbs; if you are relying on the grocery store instead of the garden or farmers’ market, you’ll need about one large bunch or one to two 2- to 3-ounce packets. Recipe by Nancy Baggett for EatingWell.

Chicken Waldorf Salad

Erin McCormick-Interactive Producer — Wed, 29 Jun 2011 20:52:10 +0000

Chicken Waldorf Salad

Leftover cooked chicken makes this chicken Waldorf salad, loaded with apples, grapes, celery and walnuts, a snap to assemble. If you use rotisserie chicken, keep in mind that it’s salty and omit the salt in the dressing. Serve over watercress, with a chunk of whole-grain baguette.