Ingredients 1/3 cup red wine vinegar 2 teaspoons honey ¾ cup sliced red onion Directions Stir together vinegar and honey in a small bowl until combined well. Stir in red onions and let stand, stirring occasionally, at least 20 minutes at room temperature, or for up to...
Photo by Sreal Borunchin This spinach salad with roasted squash is a true celebration of the tastes and colors of the season, with chunks of sweet, orange squash contrasting the juicy, sweet roasted grapes and nutty, toasted pumpkin seeds, all atop fresh leafy...
Photo by Sreal Borunchin This spinach salad with roasted squash is a true celebration of the tastes and colors of the season, with chunks of sweet, orange squash contrasting the juicy, sweet roasted grapes and nutty, toasted pumpkin seeds, all atop fresh leafy...
Photo by Goran Kosanovic For The Washington Post This green salad with chicken, maple-glazed walnuts, fresh chunks of apple and dried cherries in a buttermilk dressing boasts such a variety of tastes, colors and textures that eating it feels like a...
Photo by Goran Kosanovic For The Washington Post This green salad with chicken, maple-glazed walnuts, fresh chunks of apple and dried cherries in a buttermilk dressing boasts such a variety of tastes, colors and textures that eating it feels like a...
Photo by Quentin Bacon, Food styling by Suzanne Lenzer, and Prop styling by Maeve Sheridan When you grate raw cauliflower florets in a food processor or on a box grater, it takes on the texture of a grain, and it is fun to experiment with ways to use it like...
Photo by Quentin Bacon, Food styling by Suzanne Lenzer, and Prop styling by Maeve Sheridan When you grate raw cauliflower florets in a food processor or on a box grater, it takes on the texture of a grain, and it is fun to experiment with ways to use it like...
This recipe is sponsored by Regal Springs. Ingredients Cooking spray ¼ cup walnuts pieces 2 large collard green, kale or Swiss chard leaves Four 6-ounce skinless, center-cut salmon fillets ½ teaspoon salt ½ teaspoon freshly ground black pepper 3 tablespoons olive oil...
This recipe is sponsored by Regal Springs. Ingredients Cooking spray ¼ cup walnuts pieces 2 large collard green, kale or Swiss chard leaves Four 6-ounce skinless, center-cut salmon fillets ½ teaspoon salt ½ teaspoon freshly ground black pepper 3 tablespoons olive oil...
This recipe is sponsored by Regal Springs. Ingredients 1 ½ cup dried whole grain bread crumbs (see note) 3 tablespoons extra-virgin olive oil, divided 1 clove garlic, finely mined ½ teaspoon salt, divided ¼ teaspoon freshly ground black pepper, divided 2 large eggs ¼...
This recipe is sponsored by Regal Springs. Ingredients 1 ½ cup dried whole grain bread crumbs (see note) 3 tablespoons extra-virgin olive oil, divided 1 clove garlic, finely mined ½ teaspoon salt, divided ¼ teaspoon freshly ground black pepper, divided 2 large eggs ¼...
Photo Sreal Boruchin This array of seafood simmering in a pot of saffron scented broth is so special, it seems as if you have toiled in the kitchen all day making it, but it is super easy to prep, and the base can be made ahead and refrigerated for up to 3 days, or...
Photo Sreal Boruchin This array of seafood simmering in a pot of saffron scented broth is so special, it seems as if you have toiled in the kitchen all day making it, but it is super easy to prep, and the base can be made ahead and refrigerated for up to 3 days, or...
Ingredients 2 firm ripe bananas 1 cup grapes (about 32), ideally a mix of green and red 8 10-inch wooden skewers 1 ½ ounces dark chocolate (60-70% cocoa solids), finely chopped Directions Line a baking sheet with wax paper. Cut the banana into ½-inch thick rounds....
Ingredients 2 firm ripe bananas 1 cup grapes (about 32), ideally a mix of green and red 8 10-inch wooden skewers 1 ½ ounces dark chocolate (60-70% cocoa solids), finely chopped Directions Line a baking sheet with wax paper. Cut the banana into ½-inch thick rounds....
Photo: Deb Lindsey for the Washington Post This cottage cheese bowl celebrates spring with a handful of tender peas, a crunch of radish and toasted pine nuts, and a bright punch of flavor from fresh basil, lemon zest and freshly ground black pepper. A...
Photo by Deb Lindsey for The Washington Post These nutty oat bars have a fresh taste, reflecting the pure ingredients they are made with, plus a tender, cookie-like texture that strikes the ideal balance between crunchy and chewy. The bars will keep in an...
Photo by Sreal Boruchin I had always thought of hummus as a healthful but simple dip, eaten as an appetizer or snack or in a pita sandwich — until my Israeli friends turned me on to the glories of the hummus plate. Here, cumin roasted carrots are served with...
Photo by Sreal Boruchin I had always thought of hummus as a healthful but simple dip, eaten as an appetizer or snack or in a pita sandwich — until my Israeli friends turned me on to the glories of the hummus plate. Here, cumin roasted carrots are served with...
Photo by Sreal Boruchin It’s remarkable how much flavor and satisfaction can come from just three main ingredients: Brussels sprouts, onion and egg. Slicing the Brussels sprouts thinly so they turn into a warm slaw in the skillet, and cooking the onion...
Photo by Sreal Boruchin It’s remarkable how much flavor and satisfaction can come from just three main ingredients: Brussels sprouts, onion and egg. Slicing the Brussels sprouts thinly so they turn into a warm slaw in the skillet, and cooking the onion...
Photo by Tom McCorkle and food styling by Lisa Cherkasky; for The Washington Post Made with pumpkin-spice and studded with cranberries, these good-for-you waffles are packed with holiday flavor. These Pumpkin Cranberry Waffles are a great way to use up leftover...
Photo by Tom McCorkle and food styling by Lisa Cherkasky for The Washington Post Made with pumpkin-spice and studded with cranberries, these good-for-you waffles are packed with holiday flavor. These Pumpkin Cranberry Waffles are a great way to use up leftover...
Photo by Sreal Boruchin This recipe takes the popular breakfast bake in a lighter direction, yet it enhances the strata’s appeal with a burst of colorful spring vegetables — sweet peas, asparagus, shredded carrot — plus umami-packed sun-dried...
Photo by Sreal Boruchin This recipe takes the popular breakfast bake in a lighter direction, yet it enhances the strata’s appeal with a burst of colorful spring vegetables — sweet peas, asparagus, shredded carrot — plus umami-packed sun-dried...
Photo: Goran Kosanovic for The Washington Post This Eggs Florentine recipe transforms everyday ingredients into a dish that feels truly special and luxurious. Tomatoes are hollowed out to become beautiful, edible serving cups, partially filled with a healthful...
This sauce is a mash-up of Marcella Hazan’s famous buttery tomato sauce and the olive oil based sauce my friend Maria’s Nonna used to make. It never fails to amaze me how a few simple ingredients can add up to something so tasty. Note: for my three...
This sauce is a mash-up of Marcella Hazan’s famous buttery tomato sauce and the olive oil based sauce my friend Maria’s Nonna used to make. It never fails to amaze me how a few simple ingredients can add up to something so tasty. Note: for my three...
Photo by Sreal Boruchin Using spiralized zucchini gives this simple but scrumptious carpaccio salad a dose of noodle-y fun, but you could also simply slice the vegetable into thin strips with a knife. While the zucchini is served uncooked, it doesn’t taste raw...
Photo by Sreal Boruchin Using spiralized zucchini gives this simple but scrumptious carpaccio salad a dose of noodle-y fun, but you could also simply slice the vegetable into thin strips with a knife. While the zucchini is served uncooked, it doesn’t taste raw...
Photo by Quentin Bacon As soon as the tomatoes come into my local farmer’s market my mind turns to one thing, like a mantra, Gazpacho, Gazpacho, Gazpacho. I have made it dozens of different ways over the years, but this is my official, go-to recipe, the one I...
Photo by Quentin Bacon As soon as the tomatoes come into my local farmer’s market my mind turns to one thing, like a mantra, Gazpacho, Gazpacho, Gazpacho. I have made it dozens of different ways over the years, but this is my official, go-to recipe, the one I...
Photo by Sreal Boruchin An simple mix of warm, earthy, aromatic ground spices, along with a touch of honey and a spike of cayenne pepper, does wonders to bring out the nuanced flavors of roasted carrots, parsnips and sweet potato. It’s a memorable side...
photo by Sreal Boruchin An simple mix of warm, earthy, aromatic ground spices, along with a touch of honey and a spike of cayenne pepper, does wonders to bring out the nuanced flavors of roasted carrots, parsnips and sweet potato. It’s a memorable side dish that...
Photo by Deb Lindsey for The Washington Post This Italian-style soup, chock-full of vegetables, beans and pasta in a tomato-y broth, is sure to become a staple in your home. It has a crowd-pleasing appeal, is easy to whip up and makes for a convenient, filling,...
Photo by Quentin Bacon, food styling by Suzanne Lenzer, prop styling by Maeve Sheridan Here the classic Italian “tre-colore” salad of arugula, endive and radicchio with plump tomatoes in a balsamic dressing, is piled onto individual crispy-crusted pizzas...
Photo by Sreal Boruchin These skillet-crisped chickpeas take 10 minutes to make and are full of amazing flavor, with both sweetness from a touch of brown sugar and a savory-spicy kick from chili powder. Chickpeas are rich in fiber and protein making them the...
Photo by Sreal Boruchin These skillet-crisped chickpeas take 10 minutes to make and are full of amazing flavor, with both sweetness from a touch of brown sugar and a savory-spicy kick from chili powder. Chickpeas are rich in fiber and protein making them the...
Photo by Deb Lindsey for The Washington Post This mouthwatering whole grain noodle and vegetable bowl is packed with colorful vegetables and drizzled with swoon-worthy, aromatic and rich peanut sauce. It’s a meal in a bowl that makes for a satisfying...
Photo by Deb Lindsey for The Washington Post This mouthwatering whole grain noodle and vegetable bowl is packed with colorful vegetables and drizzled with swoon-worthy, aromatic and rich peanut sauce. It’s a meal in a bowl that makes for a satisfying...
Photo by Goran Kosanovic for The Washington Post Pureeing white beans into this Broccoli Cheddar Soup makes it extra creamy and satisfying while adding protein, fiber and a bundle of essential nutrients. A judicious amount of extra-sharp cheddar gives it...
Photo by Quentin Bacon, food styling by Suzanne Lenzer, prop styling by Maeve Sheridan These steak fajitas are a hungry carnivore’s dream dinner. They are ultimately satisfying, with juicy steak, sauteed onions, peppers, and tomatoes all piled on soft tortillas...
Photo by Quentin Bacon, food styling by Suzanne Lenzer, prop styling by Maeve Sheridan These steak fajitas are a hungry carnivore’s dream dinner. They are ultimately satisfying, with juicy steak, sauteed onions, peppers, and tomatoes all piled on soft tortillas...
Ingredients 1/3 cup low-fat or regular Greek yogurt 2 tablespoons mayonnaise 3/4 teaspoon yellow curry powder Salt and freshly ground black pepper to taste Directions In a small bowl stir together the yogurt, mayonnaise and curry powder until well combined. Season...
Ingredients 1/3 cup low-fat or regular Greek yogurt 2 tablespoons mayonnaise 3/4 teaspoon yellow curry powder Salt and freshly ground black pepper to taste Directions In a small bowl stir together the yogurt, mayonnaise and curry powder until well combined. Season...
Photo by Quentin Bacon, food styling by Suzanne Lenzer, and prop styling by Maeve Sheridan This watermelon salad is a refreshing expression of summer, with chunks of sweet watermelon, plump ripe tomatoes, crisp snap peas, and fresh mint tossed with a sprinkle...
Photo by Quentin Bacon, food styling by Suzanne Lenzer, and prop styling by Maeve Sheridan This watermelon salad is a refreshing expression of summer, with chunks of sweet watermelon, plump ripe tomatoes, crisp snap peas, and fresh mint tossed with a sprinkle...
Photo by Deb Lindsey for The Washington Post This green tea-poached salmon seasoned with garlic, ginger, scallion and lime — emerges not tasting of tea, per se, but with a subtle, and delightful depth of flavor. Served hot or chilled over a crisp mound of...
Photo by Sreal Boruchin This Chai-Spiced Fruit Compote is pure comfort food — the healthful way. It has layers of warm, fragrant flavor but just a handful of ingredients, because the chai teabags you use here come packed with a mix of spices including cinnamon,...
Photo by Sreal Boruchin This Chai-Spiced Fruit Compote is pure comfort food — the healthful way. It has layers of warm, fragrant flavor but just a handful of ingredients, because the chai teabags you use here come packed with a mix of spices including...
Photo by Goran Kosanovic for The Washington Post Using lean beef mixed with sauteed chopped mushrooms, and sweetening the sauce with molasses instead of refined sugar, makes for sloppy Joes that are good for you without sacrificing any of the fun or flavor....
Photo by Goran Kosanovic for The Washington Post Using lean beef mixed with sauteed chopped mushrooms, and sweetening the sauce with molasses instead of refined sugar, makes for sloppy Joes that are good for you without sacrificing any of the fun or...
Ingredients ½ pound Brussels sprouts, shredded (about 3 cups) 1 medium carrot, shredded (about 1 cup) 1 cup very thinly sliced (into half-moons) red onion 1/3 cup buttermilk, well shaken ¼ cup mayonnaise 2 tablespoons fresh lime juice 1 tablespoon honey ¼ teaspoon...
Ingredients ½ pound Brussels sprouts, shredded (about 3 cups) 1 medium carrot, shredded (about 1 cup) 1 cup very thinly sliced (into half-moons) red onion 1/3 cup buttermilk, well shaken ¼ cup mayonnaise 2 tablespoons fresh lime juice 1 tablespoon honey ¼ teaspoon...
Photo by Deb Lindsey for The Washington Post Here, this Dirty Cauliflower (Cauliflower with Breadcrumbs) is simply roasted until tender and browned then tossed with a lusciously crisp “dirt” of garlicky browned breadcrumbs. The taste of freshly toasted...
Photo by Goran Kosanovic for The Washington Post This Spinach and Artichoke Dip is as savory and creamy as the one you know and love, but much better for you, thanks to a couple of simple tweaks. Here, vegetables lead the way, and the dairy is the supporting player,...
Photo by Deb Lindsey for The Washington Post This Italian-style soup, chock-full of vegetables, beans and pasta in a tomato-y broth, is sure to become a staple in your home. It has a crowd-pleasing appeal, is easy to whip up and makes for a convenient, filling,...
Photo by Quentin Bacon, food styling by Suzanne Lenzer and prop styling by Maeve Sheridan This salad is a true celebration of the tastes and colors of the fall-winter season, with chunks of sweet, orange squash contrasting the juicy, tart crunch of pomegranate,...
Photo by Christopher Hirsheimer This Curried Butternut Squash Soup will light up all your senses. The butternut squash gives it a rich orange visual appeal and a lovely, sweet taste that is the perfect counterpoint to the boldly fragrant curry spices...
Ingredients 1 medium avocado, pitted, peeled, and sliced ¼-inch thick 1 medium mango, pitted, peeled, and sliced ¼-inch thick 4 lime wedges ¼ teaspoon salt Pinch of freshly ground black pepper Directions Arrange 4 to 5 slices each of avocado and mango, alternating...
Ingredients 1 medium avocado, pitted, peeled, and sliced ¼-inch thick 1 medium mango, pitted, peeled, and sliced ¼-inch thick 4 lime wedges ¼ teaspoon salt Pinch of freshly ground black pepper Directions Arrange 4 to 5 slices each of avocado and mango, alternating...
Photo by Sreal Boruchin I will never forget my first Roti sandwich, or curry wrap, at a tiny food shack on the Caribbean Island of Anguilla: island music playing, the heady aroma of curry filling the little shop, and a hot wrap sandwich in my hand stuffed with...
Photo by Sreal Boruchin I will never forget my first Roti sandwich, or curry wrap, at a tiny food shack on the Caribbean Island of Anguilla: island music playing, the heady aroma of curry filling the little shop, and a hot wrap sandwich in my hand stuffed with...
Photo: Deb Lindsey for The Washington Post This luscious grilled pineapple dessert is packed with island flavor and satisfies a sweet tooth healthfully. Grilling rings of pineapple caramelizes the fruit’s natural sugars and creates appealing grill marks. The...
Photo by Quentin Bacon, Food Styling by Suzanne Lenzer and Prop Styling by Maeve Sheridan I am always in for the big flavors of Jamaican Jerk seasoning with its lively heat that’s grounded with warming spices and lots of thyme. In this recipe, juicy, but lean,...
Ingredients 1 ripe avocado 1 tablespoons fresh lime juice ½ teaspoon prepared wasabi paste, plus more to taste 1/4 teaspoon salt Directions Halve, pit, and peel avocado. Mash together with a fork the avocado, lime juice, wasabi paste and teaspoon salt until smooth...
Photo by Quentin Bacon, food styling by Suzanne Lenzer, and prop styling by Maeve Sheridan I hate to play favorites with my recipes because each one genuinely comes from my heart, but I have a special soft spot for this herbed salmon dish. It is a one skillet...
Photo by Dixie D. Vereen for The Washington Post This recipe takes a comfort-food classic beef stew in a fresher, more healthful direction by incorporating a bounty of vibrant vegetables. Along with the usual potatoes, carrots and onions, it has chunks of sweet...
Photo by Sreal Boruchin People often ask me what I typically make for dinner for my husband and me on a busy weeknight, and this Lemon Garlic Chicken with Rosemary Roasted Potatoes and Brussels Sprouts recipe is one of my answers throughout the cooler months of...
Photo by Quentin Bacon, food styling by Suzanne Lenzer, and prop styling by Maeve Sheridan I hate to play favorites with my recipes because each one genuinely comes from my heart, but I have a special soft spot for this dish. It is a one skillet meal that is...
Photo by Dixie D. Vereen for The Washington Post This recipe takes a comfort-food classic beef stew in a fresher, more healthful direction by incorporating a bounty of vibrant vegetables. Along with the usual potatoes, carrots and onions, it has chunks of...
Photo by Sreal Boruchin People often ask me what I typically make for dinner for my husband and me on a busy weeknight, and this Lemon Garlic Chicken with Rosemary Roasted Potatoes and Brussels Sprouts recipe is one of my answers throughout the cooler months of...
Ingredients ⅓ cup pure Tahini paste, well stirred ¼ cup fresh lemon juice 2 tablespoons chopped fresh Italian parsley ¼ teaspoon salt 1/8 teaspoon freshly ground black pepper 5 tablespoons water, plus more as needed Directions Whisk together the tahini, lemon juice,...
Photo by Quentin Bacon, food styling by Suzanne Lenzer, and prop styling by Maeve Sheridan Rice bowls are on the menu at all the hip farm-to-table restaurants these days, and for good reason. These meals-in-a-bowl – which involve a mound of warm rice, or other...
Photo by Dixie D. Vereen for The Washington Post This take on the Panzanella includes white beans for hearty texture and protein, turning it into a main-course option. Dicing everything into small pieces gives the easy, rustic dish a more elegant spin, and,...
Photo by Deb Lindsey for The Washington Post If there is one salad that says “comfort food” it’s Warm Spinach Salad. This one’s bold dressing has big umami flavor and meaty texture, thanks to mushrooms and sun-dried tomatoes, plus a heady smokiness from Spanish...
Photo by Sreal Boruchin Whip up this 3 ingredient Mango Coconut Sorbet in the blender — in just two-minutes you’ll have a nourishing, cool and creamy dessert that hits the sweet spot where delicious and healthy meet. 3 Ingredient Recipe: Two-Minute...
Ingredients ½ small round loaf crusty, whole grain bread 1 tablespoon plus 2 teaspoons extra-virgin olive oil 1 small clove of garlic 2 small ripe tomatoes 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Directions Remove the end of the bread for another...
This is one of the dishes I have come to rely on when I don’t feel like cooking — it’s as close as I come to waving a magic wand at dinnertime. There’s hardly anything to do to get it to the table, and it takes less than half an hour, start to finish. And yet this...
Ingredients ½ small round loaf crusty, whole grain bread 1 tablespoon plus 2 teaspoons extra-virgin olive oil 1 small clove of garlic 2 small ripe tomatoes 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Directions Remove the end of the bread for another...
Ingredients 3 large shredded wheat biscuits (about 2[1/2] ounces) 6 ounces dark chocolate (60% to 70% cocoa solids), chopped ⅓ cup dried cherries (2 ounces) Directions Line a baking sheet with wax paper. With your hands, crush the shredded wheat into thread-like...
Photo by Quentin Bacon and food styling by Lori Powell and Adeena Sussman These fun crispy French Toast Fingers are nutty outside and tenderly egg-y inside, and wafting with cinnamon and vanilla. Served with a delightful Blueberry Maple dipping sauce, they’re...
Photo by Sreal Boruchin Here, these Coconut Date Balls are bite-sized snacks that offer a portable pop of on-the-go energy, made with dates for sweetness (so no added sugar is needed), shredded coconut, and a fragrant hint of cinnamon. Coconut Date Balls...
Ingredients ¾ cup (6 ounces) low-fat Greek yogurt ¼ cup walnut pieces 2 teaspoons honey Directions Scoop the yogurt into a small serving bowl. Toast the nuts in a dry skillet over a medium-high heat, tossing frequently, until they are a shade darker and fragrant, 3-5...
Photo by Sreal Boruchin A honey-kissed lemon-thyme vinaigrette and a little time in the oven bring fresh salmon fillets and sliced fennel together in this tasty, easy sheet pan meal. The dressing is tossed with the fennel as well as brushed on the fish fillets,...
Pancakes are always a favorite in my house, a beloved weekend tradition year-round. I especially love to make them whenever we have overnight guests. I came up with this recipe to serve my step-brother and his kids who are gluten free, but I loved them so much I wound...
