If prepping the Swiss chard is too time-consuming, using 5 or 6 cups of frozen spinach would be a good shortcut - just be sure to squeeze out excess water!
Talk about gilding the lily! Ripe avocados get sliced into wedges, battered, fried, then served with creamy cheese sauce. Note that you do need a fry thermometer for best results.
This is a simple twist on potato salad, with a quick sauce of avocado, fresh dill, and lemon.
If you grilling won't work for you, you can broil the chicken breasts instead. See the note for cooking instructions. This take on Green Goddess sauce calls for 1/2 cup of fresh herbs, and you can use any combination you like. Some good ones to try: basil, chives, cilantro, and parsley, or chervil, mint, and tarragon.
With layers of flakey dough, a filling of lemon-poppyseed-sugar with a hint of vanilla, and a bright purpley-pink glaze, these buns are well worth the effort of working with yeasted dough. This recipe is a much-speeded-up shortcut of the typical lamination process - it’s still somewhat complicated, but nowhere near as time-consuming as it usually is.
Mascarpone cheese and Meyer lemons are made for each other - both are mild and barely sweet, with a bit of tang. Together they make a rich and silky sauce that’s still light.
For a golden, crisp crust and moist meat, this chicken is first weighted down with two bricks, then seared for a few minutes and finished in the oven.
This is an authentically Irish owner recipe submission.
This quick and easy noodle dish is light and flavorful, perfect for the first days of spring. Whether served as a hot entrée or cold salad, eggrolls or spring rolls are a great accompaniment for this dish, along with Thai iced tea and mango sorbet.
Cauliflower stands in for couscous in this warm winter salad that will please everyone. Zesty curry powder makes it a flavorful companion to braised chicken or baked tofu. Garnish with crumbled feta cheese if desired. Add cubed marinated and baked tofu to any leftovers and stuff into a pita for tomorrow’s lunch.
Using premade enchilada sauce makes making enchiladas so simple! Dinner will be on the table in less than 30 minutes.
Get creative with these: you can squeeze your own juice, or try a fresh blend from the Co-op's juice bar.
This hummus is a vibrant bright pink thanks to the addition of steamed beets.
This is such a straightforward recipe (and only dirties one pan!), you’ll want to make it again and again. It’s easy to double, and if you want to up the orange flavor, try cooking the grated beets in orange juice instead of water at the end. The orange butter is amazing slathered on the beets and beet greens as well as the chicken.
This colorful risotto is deceptively simple to prepare, but be warned that if you go with red beets instead of gold, it is a bit messy.
This crispy tofu is baked, not fried, and glazed with an easy sauce that only has five ingredients. If you’ve never tried cauliflower rice, it’s a game-changer - so fast and yummy, and a great way to get more vegetables in your diet! Use gluten-free soy sauce, and this recipe is gluten-free as well as vegan.
This hearty, quick curry is ideal winter fare. Serve with naan or steamed basmati rice to sop up the flavorful sauce.
This recipe is a complete celebration of cauliflower, with crispy-edged roasted steaks and a creamy, intense puree. For a vegan meal, use unsweetened nut milk instead.
These delicate and golden cupcakes are topped with an elegant, glossy citrus icing.
This recipe calls for broccolini, but sliced bell peppers, broccoli, zucchini, or asparagus (when it’s in season) would all be excellent substitutions.
Juicy tangerines and crunchy almonds accent this easy vegan recipe. It’s gluten-free if you use gluten-free tamari, too!
This cookie couldn't be any easier to make and are great as is for snacking on and dunking in milk, but are easy to change up as well (dip in chocolate, add lemon extract and poppy seeds, dust in cocoa powder or confectioners' sugar...).
Studded with chia seeds, the wonderful superfood, these pancakes are really easy to whip up.
This is a thick, rich pudding, similar to tapioca, but is so healthy you can eat it for breakfast. Ripe mango adds enough sweetness that you can even skip the agave nectar if you'd like. Chia seeds are high in omega-3 fatty acids, minerals, and antioxidants.
This smoothie makes a great breakfast - it's full of fiber, protein, potassium and a healthy dose of vitamin C. The ginger and turmeric add anti-inflammatory benefits to boot.
It's great to have a jar of this turmeric-honey mixture in the fridge all winter during cold and flu season. If you feel something coming on, stir a spoonful of it into a cup of hot water, squeeze some lemon in, and add a generous pinch of freshly gournd pepper. Turmeric is also known for its anti-inflammatory properties, so it's good for aches and pains too!
Loaded with fresh ginger and fresh turmeric, this drink is perfect for a winter's day and will warm and nourish you head to toe.
Many of us find ourselves short on time during the holidays with places to go, things to do, people to see. If you find yourself needing to prepare a dessert that looks fancy but takes less than an hour to make, look no further than these easy coconut cookies.
Many of us find ourselves a bit short on time during the holidays. Places to go, things to do, people to see. If you find yourself needing to prepare something fancy that takes less than an hour to make, look no further than these yummy, simply addictive, chocolate-covered almonds.
With quinoa and cornmeal, this quick bread is hearty and rustic, with crispy edges and a creamy, custard-y top, thanks to the addition of heavy cream right before baking. It's the perfect side dish to serve at a big meal during the holidays, or bring to a potluck or picnic.