Leeks are a rich source of prebiotics to help feed a healthy microbiome. Here, they are caramelized in a buttery wine sauce and topped with roasted scallops in a smoky garlic seasoning mix. Golden broccolini and tomatoes make it a complete meal. Garnish with lemon wedges, if desired.
Normally, gratins are layered horizontally so that the sliced vegetables lie flat in the dish. This recipe literally turns that on its side — the potatoes and artichokes are standing on their edges, so you get lots of crispy bits on top and a really fancy look that’s impressive on your holiday table.
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.
Leeks, white beans, cremini mushrooms, parsnips, garlic and carrots combine into one creamy bowl of goodness.
A flavorful balsamic glaze coats this light and flaky halibut. Served with roasted veggies, it makes a light but filling meal.
Why bother stuffing your chicken when you can simply cook the chicken in the stuffing? In this recipe, the chicken is nestled in vegetables and chunks of whole-grain bread, for a stuffing-like mixture that’s deliciously infused with the chicken’s natural juices.
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.