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Photo:Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
These dinner recipes are simple, delicious and nutritious. These meals are packed withanti-inflammatory foodslike seafood, dark leafy greens, whole grains and legumes, so they’re perfect for combatting symptoms of chronic inflammation likemental fog, digestive issues and joint pain. Plus, they balance a variety of food groups to help them fit into the Mediterranean diet, which is ranked as one of thehealthiest eating patterns(for seven years in a row!). Flavorful recipes like our Vegetable & Noodle Soup and Sheet-Pan Baked Feta with Bell Peppers & Chickpeas are ready in just three steps or less for an easy and tasty night in.
01of 17The Best Vegetable & Noodle SoupJen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)This brothy vegetable noodle soup is perfect for a crisp fall evening. It’s hearty, satisfying and an easy way to get your daily dose of veggies. We call for dark-green lacinato kale, but curly kale will work just as well. We love how the tiny pieces of orzo sop up the broth, but any small whole-wheat noodle gets the green light in this versatile soup.View Recipe
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The Best Vegetable & Noodle Soup
Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)
This brothy vegetable noodle soup is perfect for a crisp fall evening. It’s hearty, satisfying and an easy way to get your daily dose of veggies. We call for dark-green lacinato kale, but curly kale will work just as well. We love how the tiny pieces of orzo sop up the broth, but any small whole-wheat noodle gets the green light in this versatile soup.
View Recipe
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Salmon Rice Bowl
Ali Redmond
03of 1715-Minute Pesto ShrimpPhotographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire SpollenThis versatile and quick pesto shrimp can be served alongside a hunk of crusty bread, over pasta or rice, or even used as a topping for pizza. Look for shrimp that are free from preservatives, which can alter the texture and add sodium to the dish. We like the brightness and fresh flavor of refrigerated pesto, but a homemadeclassic basil pestowill make the dish extra special.View Recipe
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15-Minute Pesto Shrimp
Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen
This versatile and quick pesto shrimp can be served alongside a hunk of crusty bread, over pasta or rice, or even used as a topping for pizza. Look for shrimp that are free from preservatives, which can alter the texture and add sodium to the dish. We like the brightness and fresh flavor of refrigerated pesto, but a homemadeclassic basil pestowill make the dish extra special.
04of 17Sheet-Pan Baked Feta with Bell Peppers & ChickpeasPhotographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoThis vegetarian sheet-pan dinner features briny feta cheese, chickpeas and vegetables all roasted on a single baking sheet for easy cleanup. The feta cheese softens but holds its shape in the oven. Aleppo pepper is mild and sweet. If you don’t have Aleppo pepper on hand, sweet paprika can be used in its place.View Recipe
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Sheet-Pan Baked Feta with Bell Peppers & Chickpeas
This vegetarian sheet-pan dinner features briny feta cheese, chickpeas and vegetables all roasted on a single baking sheet for easy cleanup. The feta cheese softens but holds its shape in the oven. Aleppo pepper is mild and sweet. If you don’t have Aleppo pepper on hand, sweet paprika can be used in its place.
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Spinach & Feta Stuffed Chicken Breasts
Justin Walker
06of 17Chef Michelle Bernstein’s Lemongrass-&-Coconut Poached SalmonPhotographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel GrecoChef Michelle Bernstein suffers from psoriatic arthritis, an autoimmune condition that often presents as joint pain. She created this recipe for Lemongrass-&-Coconut Poached Salmon exclusively for EatingWell. It features a trifecta of inflammation-fighting ingredients: turmeric, ginger and salmon. For a more filling meal, serve with a whole grain like brown rice, or over rice noodles.View Recipe
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Chef Michelle Bernstein’s Lemongrass-&-Coconut Poached Salmon
Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
Chef Michelle Bernstein suffers from psoriatic arthritis, an autoimmune condition that often presents as joint pain. She created this recipe for Lemongrass-&-Coconut Poached Salmon exclusively for EatingWell. It features a trifecta of inflammation-fighting ingredients: turmeric, ginger and salmon. For a more filling meal, serve with a whole grain like brown rice, or over rice noodles.
07of 17Sheet-Pan Shrimp FajitasPhotographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly RaibikisFajitas make an excellent weeknight meal. These come together faster than ever, using quick-cooking shrimp and veggies all on one sheet pan so you can focus on family rather than cleanup.View Recipe
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Sheet-Pan Shrimp Fajitas
Photographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly Raibikis
Fajitas make an excellent weeknight meal. These come together faster than ever, using quick-cooking shrimp and veggies all on one sheet pan so you can focus on family rather than cleanup.
08of 17Chicken & Cabbage Soup with PestoPhotographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine KeelyThis one-pot chicken and cabbage soup is topped with flavor-boosting store-bought pesto. Big, fiber-rich butter beans add a creamy bite, but you can easily swap them out for cannellini beans or navy beans if you prefer. This soup works well with leftover chicken—simply shred or chop cooked chicken and add it to the soup to reheat once the cabbage is tender.View Recipe
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Chicken & Cabbage Soup with Pesto
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
This one-pot chicken and cabbage soup is topped with flavor-boosting store-bought pesto. Big, fiber-rich butter beans add a creamy bite, but you can easily swap them out for cannellini beans or navy beans if you prefer. This soup works well with leftover chicken—simply shred or chop cooked chicken and add it to the soup to reheat once the cabbage is tender.
09of 17Creamy Spinach-Artichoke SalmonPhotographer / Brie Passano Styling / Annie Probst / Holly RaibikisFor this quick and easy dinner for four, the vegetables and sauce come together in one skillet in a matter of minutes while the salmon broils. Plus, salmon is swimming in heart-healthy omega-3 fatty acids and loaded with vitamins and nutrients like B vitamins and potassium.View Recipe
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Creamy Spinach-Artichoke Salmon
Photographer / Brie Passano Styling / Annie Probst / Holly Raibikis
For this quick and easy dinner for four, the vegetables and sauce come together in one skillet in a matter of minutes while the salmon broils. Plus, salmon is swimming in heart-healthy omega-3 fatty acids and loaded with vitamins and nutrients like B vitamins and potassium.
10of 17Vegan Quinoa ChiliPhotographer / Antonis Achilleos, Prop Stylist / Christine Kelly, Food Stylist / Karen RankinThis light but filling vegan quinoa chili is packed with fresh veggies, with quinoa and black beans adding protein and fiber. Complete this easy one-pot dinner with vegan cheese, dairy-free yogurt or your favorite chili toppings.View Recipe
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Vegan Quinoa Chili
Photographer / Antonis Achilleos, Prop Stylist / Christine Kelly, Food Stylist / Karen Rankin
This light but filling vegan quinoa chili is packed with fresh veggies, with quinoa and black beans adding protein and fiber. Complete this easy one-pot dinner with vegan cheese, dairy-free yogurt or your favorite chili toppings.
11of 17Chicken Miso CurryRick PoonCookbook author and cooking teacher Sonoko Sakai has a passion for miso, the fermented bean paste that’s a staple in Japan. Here, it adds depth of flavor to curried chicken and vegetables. If you make the curry roux ahead of time, you can add it to broth or water like bouillon.View Recipe
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Chicken Miso Curry
Rick Poon
Cookbook author and cooking teacher Sonoko Sakai has a passion for miso, the fermented bean paste that’s a staple in Japan. Here, it adds depth of flavor to curried chicken and vegetables. If you make the curry roux ahead of time, you can add it to broth or water like bouillon.
12of 17Salmon Fried RicePhotographer: Jen Causey, Food Stylist: Chelsea ZimmerThis salmon fried rice is a great way to use leftover salmon. Using frozen vegetables keeps prep work to a minimum. Sriracha gives this quick stir-fry a nice touch of heat.View Recipe
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Salmon Fried Rice
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer
This salmon fried rice is a great way to use leftover salmon. Using frozen vegetables keeps prep work to a minimum. Sriracha gives this quick stir-fry a nice touch of heat.
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Baked Feta & Tomato Spaghetti Squash
14of 17Slow-Cooker Buffalo Chicken ChiliAli RedmondIf you like Buffalo wings, you’ll love the flavors in this warm, hearty chili that comes together easily in the slow cooker. Sour cream helps cut the heat, but you could also use plain strained yogurt.View Recipe
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Slow-Cooker Buffalo Chicken Chili
If you like Buffalo wings, you’ll love the flavors in this warm, hearty chili that comes together easily in the slow cooker. Sour cream helps cut the heat, but you could also use plain strained yogurt.
15of 17Creamy Baked Feta & Butternut Squash SoupPeyton Beckworth, Food Video FellowThis subtly sweet baked feta and butternut squash soup starts in a casserole dish and ends in the blender for a smooth and creamy finish. The chili crisp adds texture and spice that ties everything together. If you want to tame the heat, you can skip the chili crisp and drizzle the soup with a little olive oil and a sprinkle of paprika instead.View Recipe
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Creamy Baked Feta & Butternut Squash Soup
Peyton Beckworth, Food Video Fellow
This subtly sweet baked feta and butternut squash soup starts in a casserole dish and ends in the blender for a smooth and creamy finish. The chili crisp adds texture and spice that ties everything together. If you want to tame the heat, you can skip the chili crisp and drizzle the soup with a little olive oil and a sprinkle of paprika instead.
16of 17Mushroom Orzo with Lemon & ParmesanPhotographer / Fred Hardy, Food Stylist / Ruth BlackburnThis mushroom orzo with lemon and Parmesan is a creamy dish rich with flavor thanks to mushrooms and a velvety smooth sauce. Enjoy this cozy pasta dish with a glass of wine.View Recipe
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Mushroom Orzo with Lemon & Parmesan
Photographer / Fred Hardy, Food Stylist / Ruth Blackburn
This mushroom orzo with lemon and Parmesan is a creamy dish rich with flavor thanks to mushrooms and a velvety smooth sauce. Enjoy this cozy pasta dish with a glass of wine.
17of 17Summer Chicken ParmesanVictor ProtasioSkip canned tomatoes and serve these crispy, cheesy chicken cutlets with a fresh tomato-and-zucchini sauté instead, a super-easy side that takes advantage of peak-season summer produce. For a healthy whole-grain swap, use white whole-wheat flour in place of all-purpose for breading the chicken and in any sweet or savory recipe. Make sure to position your oven rack in the middle of the oven, about 6 inches from the broiler, so the cutlets don’t cook too quickly. Round out the meal with a simple green salad and garlic-rubbed toasted bread slices.View Recipe
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Summer Chicken Parmesan
Victor Protasio
Skip canned tomatoes and serve these crispy, cheesy chicken cutlets with a fresh tomato-and-zucchini sauté instead, a super-easy side that takes advantage of peak-season summer produce. For a healthy whole-grain swap, use white whole-wheat flour in place of all-purpose for breading the chicken and in any sweet or savory recipe. Make sure to position your oven rack in the middle of the oven, about 6 inches from the broiler, so the cutlets don’t cook too quickly. Round out the meal with a simple green salad and garlic-rubbed toasted bread slices.
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