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Shredded Chicken and Vegetable Salad with Soy Sesame Dressing

Photo by Goran Kosanovic for The Washington Post   This salad of shredded chicken tossed with a colorful slaw of red bell pepper, green cabbage and carrot, coated in an aromatic and savory soy dressing is designed to hold up well in the refrigerator, so it is an ideal make-ahead dinner, packed lunch or potluckRead More

Zucchini Oat Muffins

Photo by Stacy Zarin Goldberg for The Washington Post   These tender, fragrant zucchini oat muffins are sweetened primarily with dates, which, besides sweetness, provide deep flavor and valuable nutrients. Made with whole grains and healthful oil, the muffins have a wholesome sensibility and hearty texture that steps away from the dessert realm into theRead More

Hummus Wraps With Grilled Zucchini and Dukkah

Photo by Jennifer Chase for The Washington Post   A fragrant, crunchy sprinkle of Dukkah (the Middle Eastern seed and spice blend) and a layer of tender grilled zucchini on top of the usual crisp raw vegetables and greens turn an everyday healthful sandwich standby, like hummus wraps, into one that is truly craveable. TheRead More

Mini Cherry-Vanilla Sherbet Sandwiches

Photo by Tom McCorkle for The Washington Post   These two-bite sherbet sandwiches made with a quick blender-whip of frozen sweet cherries and a little milk, which can be plant-based, are layered between two vanilla wafer cookies and then rolled in a festive coating of shredded coconut or toasted almonds. They make for a refreshing,Read More

Mediterranean Chopped Salad Bowl With Tuna

Photo by Tom McCorkle for The Washington Post   This bountiful chopped salad bowl of chopped crisp vegetables and herbs with tuna in an olive oil-and-vinegar dressing is destined to become a staple for lunch or a light dinner. The key ingredient is a high-quality jar, or cans, of tuna packed in olive oil, whichRead More