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Photo:Antonis Achilleos
Antonis Achilleos
Make one of these Mother’s Day lunch ideas to help the mother figure in your life feel extra appreciated this year. Keep things simple and fresh with dishes like our Best Chicken Salad Recipe, or complete your brunch spread with a fan-favorite like our crustless Spinach & Mushroom Quiche. No matter what you make from this collection of flavorful recipes, your loved ones are sure to feel both cherished and satisfied on their special day.
01of 59The Best Chicken Salad Recipe for SandwichesPhotographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterWhat’s the key to the best chicken salad? Use punchy, flavorful ingredients that pack in the flavor, like zesty herbs, acidic lemon juice, sharp onion or shallots. This herbaceous chicken salad recipe is perfect sandwiched between two slices of whole-wheat country bread, but don’t stop there! Enjoy it with crackers, in a wrap or serve it on top of greens.View Recipe
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The Best Chicken Salad Recipe for Sandwiches
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
What’s the key to the best chicken salad? Use punchy, flavorful ingredients that pack in the flavor, like zesty herbs, acidic lemon juice, sharp onion or shallots. This herbaceous chicken salad recipe is perfect sandwiched between two slices of whole-wheat country bread, but don’t stop there! Enjoy it with crackers, in a wrap or serve it on top of greens.
View Recipe
02of 59Spinach & Mushroom QuichePhotographer: Jen CauseyThis healthy vegetarian quiche recipe is as simple as it gets. It’s a quiche without the fussy crust! It’s filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.View Recipe
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Spinach & Mushroom Quiche
Photographer: Jen Causey
This healthy vegetarian quiche recipe is as simple as it gets. It’s a quiche without the fussy crust! It’s filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.
03of 59Salmon Tacos with Pineapple SalsaAn easy-to-make slaw served on the side of these salmon tacos makes for a filling and fast weeknight dinner. If you prefer more heat in these fish tacos, simply add a pinch or two of chipotle chile powder or cayenne with the chili powder.View Recipe
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Salmon Tacos with Pineapple Salsa
An easy-to-make slaw served on the side of these salmon tacos makes for a filling and fast weeknight dinner. If you prefer more heat in these fish tacos, simply add a pinch or two of chipotle chile powder or cayenne with the chili powder.
04of 59Roasted Carrot Tart with Carrot-Green PestoIn this vegetarian main-dish recipe, you use the entire carrot from root to greens, so there’s less waste. Roasted carrots are layered on top of a creamy ricotta base with pesto made using the green tops from carrots. Untrimmed carrots can be tough to find, but when you do, cut off the tops and store them separately or they’ll draw moisture from the carrots. If you don’t have carrot greens, use 1 cup of parsley instead.View Recipe
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Roasted Carrot Tart with Carrot-Green Pesto
In this vegetarian main-dish recipe, you use the entire carrot from root to greens, so there’s less waste. Roasted carrots are layered on top of a creamy ricotta base with pesto made using the green tops from carrots. Untrimmed carrots can be tough to find, but when you do, cut off the tops and store them separately or they’ll draw moisture from the carrots. If you don’t have carrot greens, use 1 cup of parsley instead.
05of 59The Best Egg Salad Recipe for SandwichesPhotographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell RoysterCreamy, crunchy and satisfying, this healthy egg salad recipe is the perfect choice for sandwiches, wraps and more. The filling spread can be made ahead of time, which makes this recipe great for meal prep.View Recipe
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The Best Egg Salad Recipe for Sandwiches
Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster
Creamy, crunchy and satisfying, this healthy egg salad recipe is the perfect choice for sandwiches, wraps and more. The filling spread can be made ahead of time, which makes this recipe great for meal prep.
06of 59Carrot SoupPhotographer: Jen CauseyThis easy carrot soup recipe is a great way to use up a bag of carrots that were forgotten in your produce drawer. The carrots cook together with aromatics like onions, garlic and fresh herbs before being pureed into a silky smooth soup that’s delicious for dinner or packed up for lunch.View Recipe
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Carrot Soup
This easy carrot soup recipe is a great way to use up a bag of carrots that were forgotten in your produce drawer. The carrots cook together with aromatics like onions, garlic and fresh herbs before being pureed into a silky smooth soup that’s delicious for dinner or packed up for lunch.
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The Simplist Spinach Salad
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
08of 59Chicken Milanese with Arugula-Cherry Tomato SaladPhotographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoChicken Milanese, referring to the city of Milan, Italy, where the dish is believed to have originated, features breaded and pan-fried chicken cutlets usually served with a side salad and a generous squeeze of lemon. Here we stick (mostly) to tradition, but we skip the pan-frying in favor of cooking the chicken in the oven. Preheating the pan helps get a nice crispy crust on one side, so it’s important not to skip that step.View Recipe
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Chicken Milanese with Arugula-Cherry Tomato Salad
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Chicken Milanese, referring to the city of Milan, Italy, where the dish is believed to have originated, features breaded and pan-fried chicken cutlets usually served with a side salad and a generous squeeze of lemon. Here we stick (mostly) to tradition, but we skip the pan-frying in favor of cooking the chicken in the oven. Preheating the pan helps get a nice crispy crust on one side, so it’s important not to skip that step.
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Mushroom-Ricotta Tartines
Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco,
10of 59Chicken & Spinach Salad with Creamy Feta DressingPhotographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyThe creamy feta dressing steals the show in this protein-rich salad that makes a perfect lunch or quick and easy dinner. While you can buy feta cheese already crumbled, we like crumbling our own fresh from the block for this salad. While we prefer the slightly sharper flavor of sheep’s-milk feta, cow’s-milk feta works just as well.View Recipe
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Chicken & Spinach Salad with Creamy Feta Dressing
The creamy feta dressing steals the show in this protein-rich salad that makes a perfect lunch or quick and easy dinner. While you can buy feta cheese already crumbled, we like crumbling our own fresh from the block for this salad. While we prefer the slightly sharper flavor of sheep’s-milk feta, cow’s-milk feta works just as well.
11of 59Easy Loaded Baked Omelet MuffinsProtein-packed omelet muffins, or baked mini omelets, are a perfect breakfast for busy mornings. Make a batch ahead and freeze for the days when you don’t have time for your typical bowl of oatmeal.View Recipe
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Easy Loaded Baked Omelet Muffins
Protein-packed omelet muffins, or baked mini omelets, are a perfect breakfast for busy mornings. Make a batch ahead and freeze for the days when you don’t have time for your typical bowl of oatmeal.
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Skillet Bruschetta Chicken
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Spinach Salad with Quinoa, Chicken & Fresh Berries
14of 59Frittata with Asparagus, Leek & RicottaPhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatServe this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.View Recipe
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Frittata with Asparagus, Leek & Ricotta
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Serve this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.
15of 59Egg, Hash Brown & Bacon Breakfast SkilletThis breakfast skillet with eggs and hash browns is reminiscent of the hashbrown bowl at Waffle House. It’s filling and tastes decadent, but is still a pretty low-calorie breakfast.View Recipe
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Egg, Hash Brown & Bacon Breakfast Skillet
This breakfast skillet with eggs and hash browns is reminiscent of the hashbrown bowl at Waffle House. It’s filling and tastes decadent, but is still a pretty low-calorie breakfast.
16of 59Easy Broccoli-Cheddar QuicheThis broccoli and Cheddar quiche gets its creamy texture from evaporated milk. It’s a great recipe to make ahead: simply reheat before serving or cut into slices and reheat each morning for breakfast. Using precut microwaveable broccoli cuts down on prep time, but if you have broccoli crowns sitting around, go ahead and use those up. Just be sure to cook the broccoli only until barely tender or the final dish will have overcooked, soggy broccoli.View Recipe
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Easy Broccoli-Cheddar Quiche
This broccoli and Cheddar quiche gets its creamy texture from evaporated milk. It’s a great recipe to make ahead: simply reheat before serving or cut into slices and reheat each morning for breakfast. Using precut microwaveable broccoli cuts down on prep time, but if you have broccoli crowns sitting around, go ahead and use those up. Just be sure to cook the broccoli only until barely tender or the final dish will have overcooked, soggy broccoli.
17of 59Tangy Chicken Salad with GrapesAntonis AchilleosSweet red grapes and crunchy celery make this chicken salad sing, and also balance out the slight tang from the yogurt and lemon. But go ahead and customize the mix-ins with whatever you desire (perhaps some chopped nuts or dried fruit) because this chicken salad recipe is easily adaptable. We use rotisserie chicken (look for unseasoned to keep sodium in check!) to simplify things, but any leftover cooked chicken will work.View Recipe
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Tangy Chicken Salad with Grapes
Sweet red grapes and crunchy celery make this chicken salad sing, and also balance out the slight tang from the yogurt and lemon. But go ahead and customize the mix-ins with whatever you desire (perhaps some chopped nuts or dried fruit) because this chicken salad recipe is easily adaptable. We use rotisserie chicken (look for unseasoned to keep sodium in check!) to simplify things, but any leftover cooked chicken will work.
18of 59Spinach & Artichoke Dip PastaIf you’ve ever wanted to make a meal out of warm spinach and artichoke dip, this creamy pasta is for you. And here’s what’s almost as good as the flavor of this comforting dish: the fact that this healthy dinner takes just 20 minutes to prepare.View Recipe
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Spinach & Artichoke Dip Pasta
If you’ve ever wanted to make a meal out of warm spinach and artichoke dip, this creamy pasta is for you. And here’s what’s almost as good as the flavor of this comforting dish: the fact that this healthy dinner takes just 20 minutes to prepare.
19of 59Pea Souphttps://www.eatingwell.com/recipe/8066165/tres-leches-overnight-oats/?state=PREVIEW&et=1704825181693&kw=fakeAdsThis simple pea soup recipe makes an elegant start to a spring meal. It’s also a great way to use frozen vegetables when the produce section is looking bleak.View Recipe
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Pea Soup
This simple pea soup recipe makes an elegant start to a spring meal. It’s also a great way to use frozen vegetables when the produce section is looking bleak.
20of 59Kale, Quinoa & Apple SaladPhotographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors HallThis kale, quinoa and apple salad is perfect for fall. Fresh apples bring crisp autumn flavor, and the kale breaks down when it’s massaged with the dressing. Nuts, fennel and quinoa add more layers of texture, while blue cheese lends a savory note.View Recipe
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Kale, Quinoa & Apple Salad
Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
This kale, quinoa and apple salad is perfect for fall. Fresh apples bring crisp autumn flavor, and the kale breaks down when it’s massaged with the dressing. Nuts, fennel and quinoa add more layers of texture, while blue cheese lends a savory note.
21of 59Ham & Spinach QuichePhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe HauserThis ham and spinach quiche is ideal for any meal, from brunch to dinner and all the moments in between. This quiche skips the crust, making it incredibly easy to pull together even on short notice. Swap out the Cheddar cheese for Gruyère or use Swiss chard in place of the spinach for a slightly different spin.View Recipe
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Ham & Spinach Quiche
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
This ham and spinach quiche is ideal for any meal, from brunch to dinner and all the moments in between. This quiche skips the crust, making it incredibly easy to pull together even on short notice. Swap out the Cheddar cheese for Gruyère or use Swiss chard in place of the spinach for a slightly different spin.
22of 59Chicken Caprese SandwichPhotographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine KeelyThis chicken caprese sandwich has all the classic flavors of a caprese salad with an added boost of protein from grilled chicken. Using store-bought grilled chicken makes assembly quick and easy. This sandwich for one is made in a skillet, but would work equally well in a panini press if you have one on hand.View Recipe
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Chicken Caprese Sandwich
Photographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine Keely
This chicken caprese sandwich has all the classic flavors of a caprese salad with an added boost of protein from grilled chicken. Using store-bought grilled chicken makes assembly quick and easy. This sandwich for one is made in a skillet, but would work equally well in a panini press if you have one on hand.
23of 59Skillet Salmon with Orzo & Green Pea PestoPhotographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoThis delightful one-pan dinner combines salmon fillets with fresh green pea pesto and orzo pasta. Green pea pesto adds a unique twist to the traditional pesto, bringing a hint of sweetness, body and a vibrant green color to your plate. If you like a more traditional pesto flavor, swap out the dill for chopped fresh basil, or use store-bought basil pesto or sun-dried tomato pesto in its place.View Recipe
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Skillet Salmon with Orzo & Green Pea Pesto
This delightful one-pan dinner combines salmon fillets with fresh green pea pesto and orzo pasta. Green pea pesto adds a unique twist to the traditional pesto, bringing a hint of sweetness, body and a vibrant green color to your plate. If you like a more traditional pesto flavor, swap out the dill for chopped fresh basil, or use store-bought basil pesto or sun-dried tomato pesto in its place.
24of 59Chicken Caprese SaladPhotographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoThis chicken caprese salad has all the fresh bright flavors of a classic caprese plus a protein boost from simple quick-marinated chicken cutlets. For extra convenience, buy pre-sliced chicken cutlets to streamline your prep. On sunny days, take the cooking outdoors and grill the chicken for an extra layer of flavor.View Recipe
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Chicken Caprese Salad
This chicken caprese salad has all the fresh bright flavors of a classic caprese plus a protein boost from simple quick-marinated chicken cutlets. For extra convenience, buy pre-sliced chicken cutlets to streamline your prep. On sunny days, take the cooking outdoors and grill the chicken for an extra layer of flavor.
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Crispy Pesto Chicken with Whipped Feta & Tomatoes
Photographer: Greg Dupree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall
26of 59Mozzarella, Basil & Zucchini FrittataThis vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.View Recipe
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Mozzarella, Basil & Zucchini Frittata
This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.
27of 59Green Goddess Salad with ChickpeasIn 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.View Recipe
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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.
28of 59Baked Eggs in Tomato Sauce with KaleYou can make these three-ingredient tomato-simmered eggs with things you probably already have on hand in your freezer and pantry. To make these baked eggs more like eggs in purgatory, look for a spicy tomato sauce and don’t forget some whole-wheat bread for dipping.View Recipe
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Baked Eggs in Tomato Sauce with Kale
You can make these three-ingredient tomato-simmered eggs with things you probably already have on hand in your freezer and pantry. To make these baked eggs more like eggs in purgatory, look for a spicy tomato sauce and don’t forget some whole-wheat bread for dipping.
29of 59Creamy Pesto Chicken Salad with GreensFor a healthy variation on creamy chicken salad, we’ve replaced half the mayonnaise with basil pesto. Serve over greens or make it into a sandwich for a healthy lunch.View Recipe
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Creamy Pesto Chicken Salad with Greens
For a healthy variation on creamy chicken salad, we’ve replaced half the mayonnaise with basil pesto. Serve over greens or make it into a sandwich for a healthy lunch.
30of 59Bacon, Cheddar & Spinach StrataPhotographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterThis protein-packed breakfast casserole is the perfect recipe for when you have a crowd to feed. The egg mixture needs plenty of time to soak into the bread before baking, so you can prepare it the night before and pop it in the oven in the morning. Whole-wheat sourdough offers a tangy flavor and a boost of fiber, but you can swap it out for regular sourdough or a plain whole-wheat country loaf.View Recipe
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Bacon, Cheddar & Spinach Strata
This protein-packed breakfast casserole is the perfect recipe for when you have a crowd to feed. The egg mixture needs plenty of time to soak into the bread before baking, so you can prepare it the night before and pop it in the oven in the morning. Whole-wheat sourdough offers a tangy flavor and a boost of fiber, but you can swap it out for regular sourdough or a plain whole-wheat country loaf.
31of 59Bacon & Brussels Sprouts QuichePhotographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia BaylessThis crustless quiche is perfect for brunch or dinner served with a green salad on the side. You can shred Brussels sprouts yourself with a sharp knife or look for pre-shredded sprouts with other prepared vegetables in your local grocery store. We love the smoky flavor of bacon, but pancetta is an easy substitute.View Recipe
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Bacon & Brussels Sprouts Quiche
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
This crustless quiche is perfect for brunch or dinner served with a green salad on the side. You can shred Brussels sprouts yourself with a sharp knife or look for pre-shredded sprouts with other prepared vegetables in your local grocery store. We love the smoky flavor of bacon, but pancetta is an easy substitute.
32of 59BBQ Chicken Tacos with Red Cabbage SlawPhotographer: Antonis Achilleos, Prop Stylist: Missie Crawford , Food Stylist: Telia JohnsonThis zippy, creamy slaw is so good you might find yourself making it for other sandwiches. Still, it pairs beautifully with the tangy pulled chicken for an incredibly quick dinner you can make even on your busiest nights. To save even more time, use a preshredded coleslaw blend.View Recipe
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BBQ Chicken Tacos with Red Cabbage Slaw
Photographer: Antonis Achilleos, Prop Stylist: Missie Crawford , Food Stylist: Telia Johnson
This zippy, creamy slaw is so good you might find yourself making it for other sandwiches. Still, it pairs beautifully with the tangy pulled chicken for an incredibly quick dinner you can make even on your busiest nights. To save even more time, use a preshredded coleslaw blend.
33of 59Chickpea & Potato HashThe eggs cook right on top of this chickpea and potato hash–cook them a few extra minutes if you prefer hard-set eggs. Serve with warm pita bread and a cucumber salad with mint and yogurt.View Recipe
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Chickpea & Potato Hash
The eggs cook right on top of this chickpea and potato hash–cook them a few extra minutes if you prefer hard-set eggs. Serve with warm pita bread and a cucumber salad with mint and yogurt.
34of 59Baked Asparagus & Cheese FrittataEatingWellPerfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group.View Recipe
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Baked Asparagus & Cheese Frittata
EatingWell
Perfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group.
35of 59Garden-Fresh Asparagus SoupThis lemony asparagus soup is spiced with a touch of curry and gets added richness from “lite” coconut milk and creamy red potatoes. Top it with a dollop of crème fraîche or plain yogurt and serve warm or chilled.View Recipe
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Garden-Fresh Asparagus Soup
This lemony asparagus soup is spiced with a touch of curry and gets added richness from “lite” coconut milk and creamy red potatoes. Top it with a dollop of crème fraîche or plain yogurt and serve warm or chilled.
36of 59Tomato Ricotta TartJacob FoxThis simple tart showcases gorgeous, multicolored heirloom tomatoes. Aged balsamic vinegar has a beautiful syrupy texture because the longer it ages, the more evaporation takes place. Balsamic glaze can be used in its place, but keep in mind it often has added sugar.View Recipe
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Tomato Ricotta Tart
Jacob Fox
This simple tart showcases gorgeous, multicolored heirloom tomatoes. Aged balsamic vinegar has a beautiful syrupy texture because the longer it ages, the more evaporation takes place. Balsamic glaze can be used in its place, but keep in mind it often has added sugar.
37of 59Vegetarian Spring Egg CasseroleThis easy egg casserole is filled with spring green vegetables and rustic whole-grain bread. It’s perfect for a healthy vegetarian dinner or a springtime brunch. You can assemble it the night before and bake it in the morning when you’re ready.View Recipe
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Vegetarian Spring Egg Casserole
This easy egg casserole is filled with spring green vegetables and rustic whole-grain bread. It’s perfect for a healthy vegetarian dinner or a springtime brunch. You can assemble it the night before and bake it in the morning when you’re ready.
38of 59Pesto Pasta SaladA creamy pesto sauce turns this simple pasta salad into a delightful dinner. Adding broccoli to the pasta cooking water just before the pasta is done is a convenient way to briefly cook it so that it turns a vivid shade of green and softens slightly.View Recipe
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Pesto Pasta Salad
A creamy pesto sauce turns this simple pasta salad into a delightful dinner. Adding broccoli to the pasta cooking water just before the pasta is done is a convenient way to briefly cook it so that it turns a vivid shade of green and softens slightly.
39of 59Vegetarian Chopped Power Salad with Creamy Cilantro DressingBrie PassanoThis healthy vegetarian salad recipe features chickpeas and quinoa for a boost of protein. Cilantro adds color and flavor when blended to make a creamy dressing. Serve this cold salad for lunch or dinner.View Recipe
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Vegetarian Chopped Power Salad with Creamy Cilantro Dressing
Brie Passano
This healthy vegetarian salad recipe features chickpeas and quinoa for a boost of protein. Cilantro adds color and flavor when blended to make a creamy dressing. Serve this cold salad for lunch or dinner.
40of 59Superfood Chopped Salad with Salmon & Creamy Garlic DressingCurly kale forms the base of this salad, but you could use chard or spinach. To the greens, add a multitude of chopped veggies, such as broccoli, cabbage and carrots. Finish with rich salmon for protein and a drizzle of creamy yogurt dressing to bring it all together.View Recipe
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Superfood Chopped Salad with Salmon & Creamy Garlic Dressing
Curly kale forms the base of this salad, but you could use chard or spinach. To the greens, add a multitude of chopped veggies, such as broccoli, cabbage and carrots. Finish with rich salmon for protein and a drizzle of creamy yogurt dressing to bring it all together.
41of 59Creamy One-Pot Orecchiette with Sausage & PeasPhotographer / Brie Passano, Food Stylist / Annie ProbstThis easy one-pot pasta recipe earns the title “creamy” thanks to the addition of sour cream and Parmesan, which combine to create a savory cheese sauce that clings to the orecchiette, peas and sausage. The best part about this recipe is that it only requires one vessel to cook everything—pasta included. By using the exact amount of liquid you need to cook the pasta, the starch that usually gets drained off with your pasta water stays in the pot, adding even more creaminess. If you like spicy but not too spicy, use a mix of sweet and hot Italian sausages.View Recipe
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Creamy One-Pot Orecchiette with Sausage & Peas
Photographer / Brie Passano, Food Stylist / Annie Probst
This easy one-pot pasta recipe earns the title “creamy” thanks to the addition of sour cream and Parmesan, which combine to create a savory cheese sauce that clings to the orecchiette, peas and sausage. The best part about this recipe is that it only requires one vessel to cook everything—pasta included. By using the exact amount of liquid you need to cook the pasta, the starch that usually gets drained off with your pasta water stays in the pot, adding even more creaminess. If you like spicy but not too spicy, use a mix of sweet and hot Italian sausages.
42of 59Elote-Inspired Pasta SaladPhotographer: Greg DuPree, Food Stylist: Anna Kelly, Prop Stylist: Christina BrockmanThis zesty pasta salad draws inspiration from the flavors of elote—Mexican grilled corn on the cob that’s smothered in a creamy mayo-based sauce and sprinkled with chili powder, cotija cheese and lime. Corn kernels blister in the hot pan and a sprinkle of smoked paprika brings out the flavor. If you can’t find cotija cheese, grated Parmesan is a good substitute. There are a few methods you can use to remove corn kernels, whether it’s a corn stripper tool or a knife and a dish towel. For more, learnhow to cut corn off the cob.View Recipe
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Elote-Inspired Pasta Salad
Photographer: Greg DuPree, Food Stylist: Anna Kelly, Prop Stylist: Christina Brockman
This zesty pasta salad draws inspiration from the flavors of elote—Mexican grilled corn on the cob that’s smothered in a creamy mayo-based sauce and sprinkled with chili powder, cotija cheese and lime. Corn kernels blister in the hot pan and a sprinkle of smoked paprika brings out the flavor. If you can’t find cotija cheese, grated Parmesan is a good substitute. There are a few methods you can use to remove corn kernels, whether it’s a corn stripper tool or a knife and a dish towel. For more, learnhow to cut corn off the cob.
43of 59Smoked Salmon Salad NiçoiseThis twist on a classic Niçoise salad uses smoked salmon in place of tuna and adds extra vegetables in place of hard-boiled eggs and olives.View Recipe
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Smoked Salmon Salad Niçoise
This twist on a classic Niçoise salad uses smoked salmon in place of tuna and adds extra vegetables in place of hard-boiled eggs and olives.
44of 59Grilled Blackened Shrimp TacosGive juicy shrimp tacos a Cajun flavor spin with spices and a quick sear on a hot grill. An easy avocado mash adds creaminess to cool off the spicy kick.View Recipe
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Grilled Blackened Shrimp Tacos
Give juicy shrimp tacos a Cajun flavor spin with spices and a quick sear on a hot grill. An easy avocado mash adds creaminess to cool off the spicy kick.
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Muffin-Tin Spanakopita Omelets
46of 59Strawberry Poppy Seed Salad with ChickenIn this healthy copycat of a takeout salad favorite we combine precooked (or leftover) chicken and poppy seed dressing with fresh greens, strawberries and goat cheese for an easy throw-together meal that’s ready in 10 minutes.View Recipe
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Strawberry Poppy Seed Salad with Chicken
In this healthy copycat of a takeout salad favorite we combine precooked (or leftover) chicken and poppy seed dressing with fresh greens, strawberries and goat cheese for an easy throw-together meal that’s ready in 10 minutes.
47of 59Spinach, Feta & Artichoke Tater Tot CasserolePhotographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellThis egg-based dinner casserole is assembled and baked in a single baking dish, making prep (and cleanup!) a breeze. Potato tots nestled on top add a crispy, golden crust. Be sure to squeeze as much moisture as you can from the frozen artichoke hearts and spinach to prevent the casserole from becoming soggy. If you can’t find frozen artichoke hearts, you can use canned—just make sure to rinse them well to remove any excess salty brine.View Recipe
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Spinach, Feta & Artichoke Tater Tot Casserole
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This egg-based dinner casserole is assembled and baked in a single baking dish, making prep (and cleanup!) a breeze. Potato tots nestled on top add a crispy, golden crust. Be sure to squeeze as much moisture as you can from the frozen artichoke hearts and spinach to prevent the casserole from becoming soggy. If you can’t find frozen artichoke hearts, you can use canned—just make sure to rinse them well to remove any excess salty brine.
48of 59Green Shakshuka with Spinach, Chard & FetaThe inspiration for this green shakshuka recipe comes from HaBasta, a popular restaurant on the edge of Carmel Market in Tel Aviv, where the shakshuka is packed with green chard and spinach and a little hot pepper provides just a touch of spice. Serve with pita or crusty bread to sop up the sauce for a quick dinner or for brunch.View Recipe
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Green Shakshuka with Spinach, Chard & Feta
The inspiration for this green shakshuka recipe comes from HaBasta, a popular restaurant on the edge of Carmel Market in Tel Aviv, where the shakshuka is packed with green chard and spinach and a little hot pepper provides just a touch of spice. Serve with pita or crusty bread to sop up the sauce for a quick dinner or for brunch.
49of 59Prosciutto Pizza with Corn & ArugulaThis grilled prosciutto and arugula pizza makes the perfect summer dinner. If you have time, let the dough stand at room temperature for 10 to 15 minutes to make rolling it out easier in this 20-minute healthy pizza recipe. Thawed frozen corn works in place of fresh, just pat it dry before sprinkling it on the pizza.View Recipe
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Prosciutto Pizza with Corn & Arugula
This grilled prosciutto and arugula pizza makes the perfect summer dinner. If you have time, let the dough stand at room temperature for 10 to 15 minutes to make rolling it out easier in this 20-minute healthy pizza recipe. Thawed frozen corn works in place of fresh, just pat it dry before sprinkling it on the pizza.
50of 59Peanut Butter-Banana French Toast CasserolePhotographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterThis French toast casserole is sweetened with banana and a touch of maple syrup. The drizzle on top adds nutty peanut butter flavor to every bite. If your peanut butter is lumpy, blend the custard filling in a blender to smooth it out. You can add chocolate chips or chopped nuts for extra flavor if you prefer.View Recipe
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Peanut Butter-Banana French Toast Casserole
This French toast casserole is sweetened with banana and a touch of maple syrup. The drizzle on top adds nutty peanut butter flavor to every bite. If your peanut butter is lumpy, blend the custard filling in a blender to smooth it out. You can add chocolate chips or chopped nuts for extra flavor if you prefer.
51of 593-Ingredient Bell Pepper & Cheese Egg CupsCarolyn Hodges, M.S., RDNRequiring just three main ingredients—bell peppers, eggs and shredded cheese—these portable baked eggs are simple to assemble and perfect for meal prep.View Recipe
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3-Ingredient Bell Pepper & Cheese Egg Cups
Carolyn Hodges, M.S., RDN
Requiring just three main ingredients—bell peppers, eggs and shredded cheese—these portable baked eggs are simple to assemble and perfect for meal prep.
52of 59Walnut Pesto Pasta SaladThis cold pesto pasta salad will cool you off on a summer day. Fresh tomatoes and roasted red peppers add a pop of bright color and juiciness here, but any of your favorite pasta-salad veggies, like blanched broccoli and fresh bell peppers, would be delicious too.View Recipe
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Walnut Pesto Pasta Salad
This cold pesto pasta salad will cool you off on a summer day. Fresh tomatoes and roasted red peppers add a pop of bright color and juiciness here, but any of your favorite pasta-salad veggies, like blanched broccoli and fresh bell peppers, would be delicious too.
53of 59Smoked Trout Salad with Herb & Horseradish DressingPhotography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole LouieThis no-cook main-dish salad pairs a flavorful dressing featuring sharp horseradish and tangy crème fraîche with smoked trout.View Recipe
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Smoked Trout Salad with Herb & Horseradish Dressing
Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie
This no-cook main-dish salad pairs a flavorful dressing featuring sharp horseradish and tangy crème fraîche with smoked trout.
54of 59Cashew Chicken Lettuce WrapsPhotography / Greg DuPree, Styling / Ali Ramee / Christine KeelyThis recipe produces a large batch of sweet-and-spicy ground chicken studded with crunchy cashews and celery—making it great for easy weeknight entertaining or meal prepping.View Recipe
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Cashew Chicken Lettuce Wraps
Photography / Greg DuPree, Styling / Ali Ramee / Christine Keely
This recipe produces a large batch of sweet-and-spicy ground chicken studded with crunchy cashews and celery—making it great for easy weeknight entertaining or meal prepping.
55of 59One-Pot Lemon-Broccoli Pasta with ParmesanThis hearty pasta dish with bright, fresh flavor is ideal for busy weeknights. The Parmesan adds welcome saltiness and notes of umami and you get added texture from the slight crunch of broccoli and whole-wheat noodles. Add some shredded rotisserie chicken, grilled shrimp or crispy chickpeas to punch up the protein.View Recipe
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One-Pot Lemon-Broccoli Pasta with Parmesan
This hearty pasta dish with bright, fresh flavor is ideal for busy weeknights. The Parmesan adds welcome saltiness and notes of umami and you get added texture from the slight crunch of broccoli and whole-wheat noodles. Add some shredded rotisserie chicken, grilled shrimp or crispy chickpeas to punch up the protein.
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Spring Green Frittata
57of 59Rustic Mushroom TartDon’t let phyllo dough’s fussy reputation put you off: our method of brushing olive oil and sprinkling breadcrumbs between the layers makes this tart actually quite simple to assemble, and helps keep it healthy. It can be served as a main course or cut into smaller pieces and enjoyed as an appetizer.View Recipe
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Rustic Mushroom Tart
Don’t let phyllo dough’s fussy reputation put you off: our method of brushing olive oil and sprinkling breadcrumbs between the layers makes this tart actually quite simple to assemble, and helps keep it healthy. It can be served as a main course or cut into smaller pieces and enjoyed as an appetizer.
58of 59Sesame Chicken & Cabbage Salad with Crunchy Ramen NoodlesThis salad is crisp, crunchy and cool with shredded cabbage, carrots and chicken breast tossed with toasted ramen noodles and slivered almonds. The dressing is an aromatic combination of orange, sesame, ginger and soy. You may want to double the dressing and save some for a salad the next day.View Recipe
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Sesame Chicken & Cabbage Salad with Crunchy Ramen Noodles
This salad is crisp, crunchy and cool with shredded cabbage, carrots and chicken breast tossed with toasted ramen noodles and slivered almonds. The dressing is an aromatic combination of orange, sesame, ginger and soy. You may want to double the dressing and save some for a salad the next day.
59of 59Creamy Radish SoupSonia BozzoIn this creamy radish soup recipe, radishes are sautéed and pureed with potato, creating a velvety, healthy soup. Cooking radishes also tones down any bitterness, while leaving plenty of sweet, earthy flavors to enjoy. Using smaller radishes will give the soup a pretty pink hue, like the one pictured here, while larger radishes result in an almost white soup.View Recipe
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Creamy Radish Soup
Sonia Bozzo
In this creamy radish soup recipe, radishes are sautéed and pureed with potato, creating a velvety, healthy soup. Cooking radishes also tones down any bitterness, while leaving plenty of sweet, earthy flavors to enjoy. Using smaller radishes will give the soup a pretty pink hue, like the one pictured here, while larger radishes result in an almost white soup.
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