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Beef and Many Vegetable Stew

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 red peppers and green beans that add more color, flavor and nutritionRead More

Sheet-Pan Dinner: Lemon-Garlic Chicken, Roasted Rosemary Potatoes & Brussels Sprouts

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 the year. You basically just put everything onRead More

Warm Spinach Salad with Mushrooms and Sun Dried Tomatoes

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 smoked paprika. Together they match the taste experience that baconRead More

Tomato Bread

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 use, then cut four ¾-inch thick slices. Brush the tops ofRead More

3-Ingredient Greek Yogurt Bowl

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 minutes. While the nuts are still warm, transfer themRead More