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Za’atar-Spiced Chickpea Pita Pizzas

Photo by Tom McCorkle and food styling by Gina Nistico; for The Washington Post   For these pita pizzas, chickpeas are mashed with olive oil and lemon juice just enough to come together, then seasoned with a generous amount of za’atar and piled onto pita bread along with tangy feta cheese, chopped fresh tomatoes andRead More

Basil Cream-Spinach and Chicken Skillet

Photo by Scott Suchman for The Washington Post   In this weeknight-easy chicken skillet dinner, saucy creamed spinach is served topped with chicken, promoting it from the occasional steakhouse side dish to the star of the plate. Milk, rather than cream, makes the spinach creamy but not overly rich, and Parmesan cheese and fresh basilRead More

Roasted Cauliflower Salad With Chickpeas, Red Pepper and Arugula

Photo by Scott Suchman and food styling by Carolyn Robb; for The Washington Post   A mix of cooked and raw ingredients in this colorful roasted cauliflower salad play off one another deliciously. Caramelized roasted cauliflower offers a tender, earthy counterpoint to crisp, sweet red bell pepper; fresh greens and hearty beans, all married inRead More

Golden Chicken Vegetable Soup With Chickpeas

Photo by Scott Suchman and food styling by Marie Ostrosky; for The Washington Post   This chicken vegetable soup is the very essence of healing goodness: comforting, belly-warming and full of flavor. The broth gets its golden hue from turmeric, and layers of flavor from ginger and garlic, all known for their anti-inflammatory benefits. WithRead More

Spinach Lasagna Soup

Photo by Tom McCorkle for The Washington Post   This supremely satisfying Lasagna Soup embodies all the flavors and textures of the crowd-pleasing pasta bake in slurp-able form. Its tomato-y broth wafts with garlic, oregano and basil. Italian-style poultry sausage flavors it further and offers meaty bites throughout. Lasagna noodles, broken up into the potRead More