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.
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.
Leeks, white beans, cremini mushrooms, parsnips, garlic and carrots combine into one creamy bowl of goodness.
Cozy up with a bowl of this warming chicken and pea soup. Made with tender chunks of chicken sausage, leeks, carrots, celery, and fresh parsley, this comfort in a bowl will warm you up and leave you feeling satisfied!
A flavorful balsamic glaze coats this light and flaky halibut. Served with roasted veggies, it makes a light but filling meal.
Go beyond the potato with this skillet-baked sweet potato latke topped with ricotta, lemon zest and dill.
The medley of fall vegetables combine to make a wonderfully warm and comforting soup.
Enjoy this versatile fall-flavored quiche for breakfast, lunch or dinner. The herbed crust is made with almond flour, making it both gluten- and grain-free.
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.
In this velvety asparagus soup, we use two types of turmeric: ground turmeric as a subtle addition to the soup itself and the fresh root that’s coarsely ground into a herby, flavorful pesto.
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.
This vegan lasagna may taste decadent, but it’s actually a lightened-up version of traditional cream-heavy varieties. Relying on heart-healthy beans and nuts and loaded with mineral-rich greens, this one-pan wonder is exceptionally satisfying.
If you have trouble getting your family (or yourself!) to eat fish regularly, these soft, creamy dumplings are a clever way to add it into your weeknight repertoire. To avoid overcooking them, make sure the water returns to a boil between each batch of dumplings, and then set your timer for 3 minutes. If you’re able to find fire-roasted crushed tomatoes, try them in the broth – they add a smoky depth of flavor.
A slow-and-low cooking method ensures this extra-lean roast cooks up tender and moist, while a mix of exotic spices imparts a satisfying flavor profile.
This super-fast fish dish is ideal for entertaining: The colorful combination of vibrant green broccoli and pink salmon topped with silky smooth sauce will wow guests yet won’t relegate you to the kitchen, thanks to minimal hands-on time.
Homemade coconut bacon with smoked paprika and maple syrup is the star of these piled-high sandwiches. We suggest making extra coconut bacon to use on salads, pastas or to eat out of hand – you’re going to want to put it on everything in your meal plans!
This comforting vegetable dish is perfect for a weeknight meal – and impressive enough to serve for company.
Coconut flour and ricotta stand in for regular flour in these lemony pancakes, while leeks and turkey bacon add flavor and protein to this meal.
Miso is an enzyme-rich, naturally fermented soy product that's been a mainstay of Japanese cooking for centuries.
Rich and satisfying old-fashioned chicken pot pie filling is topped with quick homemade biscuits in this family favorite.
This hearty stew is full of fiber, thanks to a healthy serving of autumn veggies and barley.
Traditionally defined as a cooking method in which meats are seared and then simmered in a closed pan to maximize flavor, braising can also be used to add taste and tenderness to vegetables.
Our slightly browned scallops nestle on a bed of puréed peas, as satisfying in texture as they are nutritionally robust.
Give your heart some love with this double whammy leek salad: antioxidant-rich artichokes have been shown to help lower cholesterol and leeks have been shown to have positive effects on blood vessels. Plus, you'll be showing your taste buds some love, too!
Using five different onions makes for a well-rounded and balanced broth. The secret to a great onion soup is to slowly sweat and caramelize the onions.
Slightly crunchy with a mildly nutty flavor, pearl barley cooks more quickly than the hulled variety while retaining its high-fiber, low-cholesterol benefits.