Chewy farro provides toothsome texture to this meatless salad topped with feta, olives and roasted grapes.
A quick blender sauce using almond butter, roasted bell peppers, parsley and a few pantry staples helps this noodle dish shine. If you have any sauce leftover, cover and refrigerate it to use throughout the week as a dip for raw vegetables. Instead of cooking the noodles on the stove, we soak the noodles in boiling water from the kettle. Plus, buying a precooked rotisserie chicken and shredding it avoids the cleanup and hassle of cooking it from scratch.
This savory Greek-style pastry is a great way to incorporate more spinach in your diet. We use a whole-grain phyllo dough brushed with olive oil and feta cheese to add a creamy, salty kick. If you’re sensitive to gluten, see the tip at the bottom of the recipe to easily adapt it. For a prettier presentation, we simply take the phyllo and crumble it over the top of the pie before baking it.
Mild-tasting cashew butter is the star of this easy-to-make loaf, loaded with spinach and sun-dried tomatoes. Our favorite use for this bread? Topped with a soft cheese such as fresh mozzarella, a sprinkle of chopped basil and a drizzle of olive oil.
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.
This Asian-inspired recipe uses boneless chicken breasts, but boneless chicken thighs work just as well. If you want to give the dish a spicy spin, add one serrano hot pepper to the mixture before freezing; cook the pepper in the sauce then remove and discard it before serving.