This childhood favorite is so easy to make from scratch – no need to use a canned soup as a starter. We make ours with fresh chopped vegetables and a simple base of flour, broth and cream. And the dough? We skip it and use packaged phyllo dough instead; simply scrunch it and brush it with oil before baking.
An array of nutritious vegetables are piled into this gorgeous soup topped with shredded chicken. Parmesan cheese is made into crispy crackers to use over top instead of croutons.
We’ve elevated the classic carbonara with seared scallops for added protein. Use any type of spaghetti here, such as brown rice or even quinoa if you prefer.
Make peas the star of this bright dish by adding them to this classic ravioli.
These stuffed savory pastries are a traditional Indian favorite. Sweet potatoes, cauliflower and spices are cooked together to create a mouthwatering filling for the easy whole-wheat phyllo dough.
This super-simple curry gets volumes of flavor – and an anti-inflammatory punch – from a DIY curry blend that starts with turmeric.
Roasting garlic is an easy way to add intense flavor to your meals. Here, we blend it with tender, sweet turnip and a touch of Parmesan to make a surprisingly creamy sauce – without any cream.
This hearty skillet soup is brimming with colorful vegetables and fiber-rich soba noodles. For a spicy kick, add a drizzle of your favorite Asian-style hot sauce before digging in.
While this soup may seem virtuous with a trifecta of healthful green vegetables, including green peas, baby spinach and asparagus, it tastes anything but. Fragrant herbs and green onions add zing, and a dollop of crème fraîche adds a touch of indulgence to the soup.
Pineapple lovers, this one’s for you. The juicy fruit lends a sweet-tart flavor to this veggie-packed stir-fry.
This genius jar of healthy, quick-cooking ingredients is the answer to your desk-lunch woes.
For this recipe, we love the flavor of vadouvan, a mild French-style curry powder that usually contains shallots and garlic. To save cook time, serve over quinoa instead of rice.
Mascarpone, an Italian-style cream cheese, features an extra-creamy texture and mild buttery taste perfect for pastas.
This recipe yields a generous amount of dressing – either toss the desired amount of dressing to coat the salad lightly right before serving, or serve the dressing alongside so your guests can dress it themselves. Or, you can go the route that many traditionalists take in the Midwest – they pour on enough dressing to lightly coat the salad (we suggest using about half of the dressing) and set it in the fridge to allow the dressing to trickle down and coat the veggies.
Sweet and tender frozen petite peas, or baby peas, give our Bolognese-style sauce a burst of color and freshness.
Aromatic garam masala and pungent ginger infuse this warming stew. Try serving with whole-wheat naan or baguette.
Rich ricotta cheese is the perfect accompaniment to sweet peas in this vibrant spread. Try it over garlic and olive oil crostini as an appetizer or with simple whole-grain crackers.
This quintessential spring pasta, brimming with fresh seasonal herbs such as mint, parsley and tarragon, works hot, cold or at room temperature as a side dish or entrée.
Rich and satisfying old-fashioned chicken pot pie filling is topped with quick homemade biscuits in this family favorite.
Our slightly browned scallops nestle on a bed of puréed peas, as satisfying in texture as they are nutritionally robust.
Paella is composed of rice, meat and vegetables. In Valencia, where it's said to have originated, paellas are almost always single-protein dishes. Here in America, however, we like to mix fish, chicken and pork. Throw in some vegetables and you have a complete good-for-you one-dish meal.
