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Winter Caprese Toasts with Roasted Tomatoes and Pesto

In the winter, canned tomatoes make the absolute best Caprese (tomato and mozzarella) salads because they are picked at the peak of ripeness and their summer flavor is locked in. When you slow roast those canned tomatoes you concentrate their flavor even more as they become gorgeously browned and caramelized in the oven. Here, insteadRead More

Mushroom and Swiss Chard Strata With Gruyere

Photo by Stacy Zarin Goldberg and food styling by Lisa Cherkasky; for The Washington Post   This Mushroom and Swiss Chard Strata With Gruyere dishes up all the ease and splendor of a typical overnight breakfast bake, but in a more healthful way. Made with whole-grain bread, it brims with sautéed mushrooms and ribbons ofRead More

Navy Bean Soup with Kale and Ham

Photo by Tom McCorkle for The Washington Post This nourishing meal-in-a-bowl of hearty white beans simmered with herbs, studded with ham and flecked with kale leaves is the very definition of healthful comfort food. If you happen to have a leftover ham bone with some meat on it, take advantage of that treasure by usingRead More

Roasted Vegetable Frittata

Photo by Deb Lindsey and food styling by Bonnie S. Benwick for The Washington Post   If you have leftover roasted vegetables, this frittata is meant to make the most of them. It comes out puffed and golden, not feeling the least bit recycled, but rather like a whole new, wonderful dish that can beRead More

Olive Oil Pumpkin Bread

Photo by Deb Lindsey for The Washington Post   Using olive oil instead of the typical butter in this pumpkin bread gives it a rich depth of flavor as well as the health benefits of the good-for-you fat. With that, and the addition of whole-grain flour and honey instead of refined sugar, you get aRead More