ClosePhoto: Jacob FoxThe DASH diet—orDietary Approaches to Stop Hypertension—isone of the bestfor keeping your heart healthy. The eating pattern sets out goals for the number of daily servings of fruits, veggies, whole grains, dairy, fats and lean protein. We gathered DASH diet recipes packed with veggies and whole grains that get their protein from lean sources, like chicken, fish or legumes. Plus, each dinner sticks to heart-healthy levels of saturated fat and sodium—another priority in the DASH diet. They’re evenlow-calorie and high-fiber. For a Dash Diet, that means an intake of 2,000 calories or less per day, so we’ve kept each serving at less than 500 calories with at least 6 grams or more of dietary fiber per serving. This will help you meet your weight loss goals and still feel satisfied at the end of the day. And recipes like our Winter Vegetable Mulligatawny Soup and Chicken & Mushroom Ragu are tasty ways to protect your ticker.Just about every recipe in this lineup is so well-liked that it’s been rated four or five stars. There is enough variety, as well, so there’s little chance of getting bored with salads, burgers, pasta dishes, soup and chili. You don’t have to jump into a DASH diet with both feet to enjoy the benefits, but these recipes may encourage you to do just that.01of 19Winter Vegetable Mulligatawny SoupView RecipeJacob FoxOur meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.02of 19White Bean Soup with PastaView RecipeJacob FoxWe use mirepoix—a combination of onion, celery and carrots—to flavor this soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.03of 19Stuffed Eggplant with Couscous & AlmondsView RecipeSmoky almonds, meaty eggplant and whole-grain couscous with herbs make this meal plenty satisfying. Harissa gives the creamy sauce a little kick.04of 19Peppery Barbecue-Glazed Shrimp with Vegetables & OrzoView RecipeIn this healthy BBQ shrimp recipe, shrimp are seasoned with a peppery spice blend and served with zucchini, peppers and whole-grain orzo for a delicious and easy dinner that’s ready in just 30 minutes. The shrimp and veggies are cooked in the same skillet, so cleanup is a snap too.05of 19Chicken & Mushroom RaguView RecipeJacob FoxAn electric pressure cooker makes quick work of this rich, savory sauce. Deglazing with wine and scraping up the browned bits from the bottom of the pot is the key to building flavor.06of 19Spicy Shrimp, Vegetable & Couscous BowlsView RecipeJacob FoxWe like the chewy bite and large size of pearl couscous (sometimes labeled Israeli couscous) for the base of these bowls.07of 19Cauliflower Fajita SkilletView RecipeJacob FoxThinly sliced cauliflower florets mimic the signature shape of fajita meat in this dish. We cook it in a cast-iron skillet for that tableside sizzle you’d get at a restaurant.08of 19Baked Halibut with Brussels Sprouts & QuinoaView RecipeFish plus two sides? It seems fancy but this healthy dinner comes together in just 30 minutes.09of 19Winter Kale & Quinoa Salad with AvocadoView RecipePrecooked quinoa helps keep this healthy salad recipe quick and simple. Loaded with black beans, kale, and avocado, this recipe is as filling as it is nutritious. You can also make the sweet potatoes and dressing ahead.10of 19Grilled Eggplant & Tomato PastaView RecipeThe combination of slightly smoky grilled eggplant and sweet tomatoes is delightful. The eggplant-tomato mixture served over whole-wheat pasta with fresh basil and a bit of salty cheese makes an easy, healthy weeknight dinner.11of 19Meal-Prep Chili-Lime Chicken BowlsView RecipeSkip takeout and whip up these equally delicious and easy-to-make burrito bowls at home. They’re great for a fast and easy dinner or as meal-prep lunches to pack for work throughout the week.12of 19Falafel BurgersView RecipePureed chickpeas, seasoned with the characteristic flavors of falafel, make excellent veggie burgers. We use a two-stage method for cooking the patties, first browning them in a skillet and then finishing them in the oven. Garnish the burgers with tzatziki or tahini sauce (see the recipe’s Associated Recipes section), pickled red onions, lettuce and tomatoes.13of 19Chopped Cobb SaladView RecipeThis single-serving recipe for Cobb salad swaps chicken in for bacon, which makes it a great source of protein. If you prefer another salad dressing, feel free to use that instead of our honey-mustard vinaigrette.14of 19Lemony Linguine with Spring VegetablesView RecipeInstead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that’s left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese, you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.15of 19Stuffed Sweet Potato with Hummus DressingView RecipeHearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic five-ingredient meal for one!16of 19Green Goddess Salad with ChickpeasView RecipeIn this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.17of 19Creamy Fettuccine with Brussels Sprouts & MushroomsView RecipeSliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.18of 19Chicken & Sun-Dried Tomato OrzoView RecipeSun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini.19of 19Three-Bean ChiliView RecipeThis rib-sticking bean chili is richly flavored with cumin, chili, paprika, oregano and an assortment of peppers. Use whatever beans you have in your pantry.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Photo: Jacob Fox
The DASH diet—orDietary Approaches to Stop Hypertension—isone of the bestfor keeping your heart healthy. The eating pattern sets out goals for the number of daily servings of fruits, veggies, whole grains, dairy, fats and lean protein. We gathered DASH diet recipes packed with veggies and whole grains that get their protein from lean sources, like chicken, fish or legumes. Plus, each dinner sticks to heart-healthy levels of saturated fat and sodium—another priority in the DASH diet. They’re evenlow-calorie and high-fiber. For a Dash Diet, that means an intake of 2,000 calories or less per day, so we’ve kept each serving at less than 500 calories with at least 6 grams or more of dietary fiber per serving. This will help you meet your weight loss goals and still feel satisfied at the end of the day. And recipes like our Winter Vegetable Mulligatawny Soup and Chicken & Mushroom Ragu are tasty ways to protect your ticker.Just about every recipe in this lineup is so well-liked that it’s been rated four or five stars. There is enough variety, as well, so there’s little chance of getting bored with salads, burgers, pasta dishes, soup and chili. You don’t have to jump into a DASH diet with both feet to enjoy the benefits, but these recipes may encourage you to do just that.01of 19Winter Vegetable Mulligatawny SoupView RecipeJacob FoxOur meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.02of 19White Bean Soup with PastaView RecipeJacob FoxWe use mirepoix—a combination of onion, celery and carrots—to flavor this soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.03of 19Stuffed Eggplant with Couscous & AlmondsView RecipeSmoky almonds, meaty eggplant and whole-grain couscous with herbs make this meal plenty satisfying. Harissa gives the creamy sauce a little kick.04of 19Peppery Barbecue-Glazed Shrimp with Vegetables & OrzoView RecipeIn this healthy BBQ shrimp recipe, shrimp are seasoned with a peppery spice blend and served with zucchini, peppers and whole-grain orzo for a delicious and easy dinner that’s ready in just 30 minutes. The shrimp and veggies are cooked in the same skillet, so cleanup is a snap too.05of 19Chicken & Mushroom RaguView RecipeJacob FoxAn electric pressure cooker makes quick work of this rich, savory sauce. Deglazing with wine and scraping up the browned bits from the bottom of the pot is the key to building flavor.06of 19Spicy Shrimp, Vegetable & Couscous BowlsView RecipeJacob FoxWe like the chewy bite and large size of pearl couscous (sometimes labeled Israeli couscous) for the base of these bowls.07of 19Cauliflower Fajita SkilletView RecipeJacob FoxThinly sliced cauliflower florets mimic the signature shape of fajita meat in this dish. We cook it in a cast-iron skillet for that tableside sizzle you’d get at a restaurant.08of 19Baked Halibut with Brussels Sprouts & QuinoaView RecipeFish plus two sides? It seems fancy but this healthy dinner comes together in just 30 minutes.09of 19Winter Kale & Quinoa Salad with AvocadoView RecipePrecooked quinoa helps keep this healthy salad recipe quick and simple. Loaded with black beans, kale, and avocado, this recipe is as filling as it is nutritious. You can also make the sweet potatoes and dressing ahead.10of 19Grilled Eggplant & Tomato PastaView RecipeThe combination of slightly smoky grilled eggplant and sweet tomatoes is delightful. The eggplant-tomato mixture served over whole-wheat pasta with fresh basil and a bit of salty cheese makes an easy, healthy weeknight dinner.11of 19Meal-Prep Chili-Lime Chicken BowlsView RecipeSkip takeout and whip up these equally delicious and easy-to-make burrito bowls at home. They’re great for a fast and easy dinner or as meal-prep lunches to pack for work throughout the week.12of 19Falafel BurgersView RecipePureed chickpeas, seasoned with the characteristic flavors of falafel, make excellent veggie burgers. We use a two-stage method for cooking the patties, first browning them in a skillet and then finishing them in the oven. Garnish the burgers with tzatziki or tahini sauce (see the recipe’s Associated Recipes section), pickled red onions, lettuce and tomatoes.13of 19Chopped Cobb SaladView RecipeThis single-serving recipe for Cobb salad swaps chicken in for bacon, which makes it a great source of protein. If you prefer another salad dressing, feel free to use that instead of our honey-mustard vinaigrette.14of 19Lemony Linguine with Spring VegetablesView RecipeInstead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that’s left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese, you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.15of 19Stuffed Sweet Potato with Hummus DressingView RecipeHearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic five-ingredient meal for one!16of 19Green Goddess Salad with ChickpeasView RecipeIn this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.17of 19Creamy Fettuccine with Brussels Sprouts & MushroomsView RecipeSliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.18of 19Chicken & Sun-Dried Tomato OrzoView RecipeSun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini.19of 19Three-Bean ChiliView RecipeThis rib-sticking bean chili is richly flavored with cumin, chili, paprika, oregano and an assortment of peppers. Use whatever beans you have in your pantry.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
The DASH diet—orDietary Approaches to Stop Hypertension—isone of the bestfor keeping your heart healthy. The eating pattern sets out goals for the number of daily servings of fruits, veggies, whole grains, dairy, fats and lean protein. We gathered DASH diet recipes packed with veggies and whole grains that get their protein from lean sources, like chicken, fish or legumes. Plus, each dinner sticks to heart-healthy levels of saturated fat and sodium—another priority in the DASH diet. They’re evenlow-calorie and high-fiber. For a Dash Diet, that means an intake of 2,000 calories or less per day, so we’ve kept each serving at less than 500 calories with at least 6 grams or more of dietary fiber per serving. This will help you meet your weight loss goals and still feel satisfied at the end of the day. And recipes like our Winter Vegetable Mulligatawny Soup and Chicken & Mushroom Ragu are tasty ways to protect your ticker.Just about every recipe in this lineup is so well-liked that it’s been rated four or five stars. There is enough variety, as well, so there’s little chance of getting bored with salads, burgers, pasta dishes, soup and chili. You don’t have to jump into a DASH diet with both feet to enjoy the benefits, but these recipes may encourage you to do just that.
The DASH diet—orDietary Approaches to Stop Hypertension—isone of the bestfor keeping your heart healthy. The eating pattern sets out goals for the number of daily servings of fruits, veggies, whole grains, dairy, fats and lean protein. We gathered DASH diet recipes packed with veggies and whole grains that get their protein from lean sources, like chicken, fish or legumes. Plus, each dinner sticks to heart-healthy levels of saturated fat and sodium—another priority in the DASH diet. They’re evenlow-calorie and high-fiber. For a Dash Diet, that means an intake of 2,000 calories or less per day, so we’ve kept each serving at less than 500 calories with at least 6 grams or more of dietary fiber per serving. This will help you meet your weight loss goals and still feel satisfied at the end of the day. And recipes like our Winter Vegetable Mulligatawny Soup and Chicken & Mushroom Ragu are tasty ways to protect your ticker.
Just about every recipe in this lineup is so well-liked that it’s been rated four or five stars. There is enough variety, as well, so there’s little chance of getting bored with salads, burgers, pasta dishes, soup and chili. You don’t have to jump into a DASH diet with both feet to enjoy the benefits, but these recipes may encourage you to do just that.
01of 19Winter Vegetable Mulligatawny SoupView RecipeJacob FoxOur meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.02of 19White Bean Soup with PastaView RecipeJacob FoxWe use mirepoix—a combination of onion, celery and carrots—to flavor this soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.03of 19Stuffed Eggplant with Couscous & AlmondsView RecipeSmoky almonds, meaty eggplant and whole-grain couscous with herbs make this meal plenty satisfying. Harissa gives the creamy sauce a little kick.04of 19Peppery Barbecue-Glazed Shrimp with Vegetables & OrzoView RecipeIn this healthy BBQ shrimp recipe, shrimp are seasoned with a peppery spice blend and served with zucchini, peppers and whole-grain orzo for a delicious and easy dinner that’s ready in just 30 minutes. The shrimp and veggies are cooked in the same skillet, so cleanup is a snap too.05of 19Chicken & Mushroom RaguView RecipeJacob FoxAn electric pressure cooker makes quick work of this rich, savory sauce. Deglazing with wine and scraping up the browned bits from the bottom of the pot is the key to building flavor.06of 19Spicy Shrimp, Vegetable & Couscous BowlsView RecipeJacob FoxWe like the chewy bite and large size of pearl couscous (sometimes labeled Israeli couscous) for the base of these bowls.07of 19Cauliflower Fajita SkilletView RecipeJacob FoxThinly sliced cauliflower florets mimic the signature shape of fajita meat in this dish. We cook it in a cast-iron skillet for that tableside sizzle you’d get at a restaurant.08of 19Baked Halibut with Brussels Sprouts & QuinoaView RecipeFish plus two sides? It seems fancy but this healthy dinner comes together in just 30 minutes.09of 19Winter Kale & Quinoa Salad with AvocadoView RecipePrecooked quinoa helps keep this healthy salad recipe quick and simple. Loaded with black beans, kale, and avocado, this recipe is as filling as it is nutritious. You can also make the sweet potatoes and dressing ahead.10of 19Grilled Eggplant & Tomato PastaView RecipeThe combination of slightly smoky grilled eggplant and sweet tomatoes is delightful. The eggplant-tomato mixture served over whole-wheat pasta with fresh basil and a bit of salty cheese makes an easy, healthy weeknight dinner.11of 19Meal-Prep Chili-Lime Chicken BowlsView RecipeSkip takeout and whip up these equally delicious and easy-to-make burrito bowls at home. They’re great for a fast and easy dinner or as meal-prep lunches to pack for work throughout the week.12of 19Falafel BurgersView RecipePureed chickpeas, seasoned with the characteristic flavors of falafel, make excellent veggie burgers. We use a two-stage method for cooking the patties, first browning them in a skillet and then finishing them in the oven. Garnish the burgers with tzatziki or tahini sauce (see the recipe’s Associated Recipes section), pickled red onions, lettuce and tomatoes.13of 19Chopped Cobb SaladView RecipeThis single-serving recipe for Cobb salad swaps chicken in for bacon, which makes it a great source of protein. If you prefer another salad dressing, feel free to use that instead of our honey-mustard vinaigrette.14of 19Lemony Linguine with Spring VegetablesView RecipeInstead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that’s left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese, you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.15of 19Stuffed Sweet Potato with Hummus DressingView RecipeHearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic five-ingredient meal for one!16of 19Green Goddess Salad with ChickpeasView RecipeIn this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.17of 19Creamy Fettuccine with Brussels Sprouts & MushroomsView RecipeSliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.18of 19Chicken & Sun-Dried Tomato OrzoView RecipeSun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini.19of 19Three-Bean ChiliView RecipeThis rib-sticking bean chili is richly flavored with cumin, chili, paprika, oregano and an assortment of peppers. Use whatever beans you have in your pantry.
01of 19Winter Vegetable Mulligatawny SoupView RecipeJacob FoxOur meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.
01of 19
Winter Vegetable Mulligatawny Soup
View Recipe
Jacob Fox
Our meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.
02of 19White Bean Soup with PastaView RecipeJacob FoxWe use mirepoix—a combination of onion, celery and carrots—to flavor this soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.
02of 19
White Bean Soup with Pasta
We use mirepoix—a combination of onion, celery and carrots—to flavor this soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.
03of 19Stuffed Eggplant with Couscous & AlmondsView RecipeSmoky almonds, meaty eggplant and whole-grain couscous with herbs make this meal plenty satisfying. Harissa gives the creamy sauce a little kick.
03of 19
Stuffed Eggplant with Couscous & Almonds
Smoky almonds, meaty eggplant and whole-grain couscous with herbs make this meal plenty satisfying. Harissa gives the creamy sauce a little kick.
04of 19Peppery Barbecue-Glazed Shrimp with Vegetables & OrzoView RecipeIn this healthy BBQ shrimp recipe, shrimp are seasoned with a peppery spice blend and served with zucchini, peppers and whole-grain orzo for a delicious and easy dinner that’s ready in just 30 minutes. The shrimp and veggies are cooked in the same skillet, so cleanup is a snap too.
04of 19
Peppery Barbecue-Glazed Shrimp with Vegetables & Orzo
In this healthy BBQ shrimp recipe, shrimp are seasoned with a peppery spice blend and served with zucchini, peppers and whole-grain orzo for a delicious and easy dinner that’s ready in just 30 minutes. The shrimp and veggies are cooked in the same skillet, so cleanup is a snap too.
05of 19Chicken & Mushroom RaguView RecipeJacob FoxAn electric pressure cooker makes quick work of this rich, savory sauce. Deglazing with wine and scraping up the browned bits from the bottom of the pot is the key to building flavor.
05of 19
Chicken & Mushroom Ragu
An electric pressure cooker makes quick work of this rich, savory sauce. Deglazing with wine and scraping up the browned bits from the bottom of the pot is the key to building flavor.
06of 19Spicy Shrimp, Vegetable & Couscous BowlsView RecipeJacob FoxWe like the chewy bite and large size of pearl couscous (sometimes labeled Israeli couscous) for the base of these bowls.
06of 19
Spicy Shrimp, Vegetable & Couscous Bowls
We like the chewy bite and large size of pearl couscous (sometimes labeled Israeli couscous) for the base of these bowls.
07of 19Cauliflower Fajita SkilletView RecipeJacob FoxThinly sliced cauliflower florets mimic the signature shape of fajita meat in this dish. We cook it in a cast-iron skillet for that tableside sizzle you’d get at a restaurant.
07of 19
Cauliflower Fajita Skillet
Thinly sliced cauliflower florets mimic the signature shape of fajita meat in this dish. We cook it in a cast-iron skillet for that tableside sizzle you’d get at a restaurant.
08of 19Baked Halibut with Brussels Sprouts & QuinoaView RecipeFish plus two sides? It seems fancy but this healthy dinner comes together in just 30 minutes.
08of 19
Baked Halibut with Brussels Sprouts & Quinoa
Fish plus two sides? It seems fancy but this healthy dinner comes together in just 30 minutes.
09of 19Winter Kale & Quinoa Salad with AvocadoView RecipePrecooked quinoa helps keep this healthy salad recipe quick and simple. Loaded with black beans, kale, and avocado, this recipe is as filling as it is nutritious. You can also make the sweet potatoes and dressing ahead.
09of 19
Winter Kale & Quinoa Salad with Avocado
Precooked quinoa helps keep this healthy salad recipe quick and simple. Loaded with black beans, kale, and avocado, this recipe is as filling as it is nutritious. You can also make the sweet potatoes and dressing ahead.
10of 19Grilled Eggplant & Tomato PastaView RecipeThe combination of slightly smoky grilled eggplant and sweet tomatoes is delightful. The eggplant-tomato mixture served over whole-wheat pasta with fresh basil and a bit of salty cheese makes an easy, healthy weeknight dinner.
10of 19
Grilled Eggplant & Tomato Pasta
The combination of slightly smoky grilled eggplant and sweet tomatoes is delightful. The eggplant-tomato mixture served over whole-wheat pasta with fresh basil and a bit of salty cheese makes an easy, healthy weeknight dinner.
11of 19Meal-Prep Chili-Lime Chicken BowlsView RecipeSkip takeout and whip up these equally delicious and easy-to-make burrito bowls at home. They’re great for a fast and easy dinner or as meal-prep lunches to pack for work throughout the week.
11of 19
Meal-Prep Chili-Lime Chicken Bowls
Skip takeout and whip up these equally delicious and easy-to-make burrito bowls at home. They’re great for a fast and easy dinner or as meal-prep lunches to pack for work throughout the week.
12of 19Falafel BurgersView RecipePureed chickpeas, seasoned with the characteristic flavors of falafel, make excellent veggie burgers. We use a two-stage method for cooking the patties, first browning them in a skillet and then finishing them in the oven. Garnish the burgers with tzatziki or tahini sauce (see the recipe’s Associated Recipes section), pickled red onions, lettuce and tomatoes.
12of 19
Falafel Burgers
Pureed chickpeas, seasoned with the characteristic flavors of falafel, make excellent veggie burgers. We use a two-stage method for cooking the patties, first browning them in a skillet and then finishing them in the oven. Garnish the burgers with tzatziki or tahini sauce (see the recipe’s Associated Recipes section), pickled red onions, lettuce and tomatoes.
13of 19Chopped Cobb SaladView RecipeThis single-serving recipe for Cobb salad swaps chicken in for bacon, which makes it a great source of protein. If you prefer another salad dressing, feel free to use that instead of our honey-mustard vinaigrette.
13of 19
Chopped Cobb Salad
This single-serving recipe for Cobb salad swaps chicken in for bacon, which makes it a great source of protein. If you prefer another salad dressing, feel free to use that instead of our honey-mustard vinaigrette.
14of 19Lemony Linguine with Spring VegetablesView RecipeInstead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that’s left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese, you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.
14of 19
Lemony Linguine with Spring Vegetables
Instead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that’s left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese, you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.
15of 19Stuffed Sweet Potato with Hummus DressingView RecipeHearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic five-ingredient meal for one!
15of 19
Stuffed Sweet Potato with Hummus Dressing
Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic five-ingredient meal for one!
16of 19Green Goddess Salad with ChickpeasView RecipeIn this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.
16of 19
Green Goddess Salad with Chickpeas
In this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.
17of 19Creamy Fettuccine with Brussels Sprouts & MushroomsView RecipeSliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.
17of 19
Creamy Fettuccine with Brussels Sprouts & Mushrooms
Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.
18of 19Chicken & Sun-Dried Tomato OrzoView RecipeSun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini.
18of 19
Chicken & Sun-Dried Tomato Orzo
Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini.
19of 19Three-Bean ChiliView RecipeThis rib-sticking bean chili is richly flavored with cumin, chili, paprika, oregano and an assortment of peppers. Use whatever beans you have in your pantry.
19of 19
Three-Bean Chili
This rib-sticking bean chili is richly flavored with cumin, chili, paprika, oregano and an assortment of peppers. Use whatever beans you have in your pantry.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
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