Roasted cauliflower shines in this veggie-packed dinner salad. We love the peppery taste of baby arugula, but any tender green will work well here. We let the cauliflower cool a bit before we add it to...
Author: Hilary Meyer
This vibrant, colorful dish is great for those who love a little heat. Adjust the amount of chile-garlic sauce according to your preferred heat level. To smash ginger, use the side of a chef's knife or...
Author: Grace Young
This simplified take on cheesy chicken enchiladas only requires one pan for cooking and eliminates the need to stuff and roll corn tortillas. Charring the veggies in a cast-iron skillet adds depth of flavor....
Author: Andrea Kirkland, M.S., RD
Yogurt combined with spices coats cauliflower and chicken thighs in this Indian-inspired curry. The longer you marinate the chicken and cauliflower, the richer the taste, but even 20 minutes of marinating...
Author: Hilary Meyer
This vibrant, colorful dish is great for those who love a little heat. Adjust the amount of chile-garlic sauce according to your preferred heat level. To smash ginger, use the side of a chef's knife or...
Author: Grace Young
Eggs are one of the cheapest sources of protein. And they offer a delicious and easy avenue for getting veggies, like in this frittata. Using frozen vegetables saves prep time, too.
Author: Jackie Newgent, RDN, CDCES