Light leafy greens are similarly healthy to dark leafy greens but are not only lighter in color, but often lighter in texture, too. Think of them as the delicate younger sister to dark leafy greens.
Light leafy greens are versatile enough to drive the dish as a prominent ingredient or take a backseat role to brighten the dish and add complexity and nutrition. My Charred Mexican Street Corn Salad highlights peppery arugula to balance the sweetness of the corn and salty bite of the cheese for a delicious main course. Alternatively, the Oven-Crisped Potatoes with Spinach Chimichurri utilize spinach in a nontraditional way to create a tangy, pungent accompaniment to the crispy, creamy potatoes.
Za’atar is a delicious, earthy and savory spice used in many Middle Eastern dishes. I grew up eating za’atar, thanks to my mom’s love for Middle Eastern food, and now it’s one of my favorite flavors. Za’atar is easy to find in many Middle Eastern grocers or in upscale food markets with extensive spice sections. This recipe works well as an appetizer or side dish, and is simple to double for a larger crowd.
SERVES 4
1 sheet all-butter puff pastry
2 tbsp (30 ml) olive oil, divided
5 oz (142 g) baby spinach
1 clove garlic, minced
Juice of ½ lemon
¼ cup (38 g) crumbled feta cheese
1 tbsp (16 g) za’atar
1 egg, beaten
Salt to taste
Thaw the puff pastry for 30 to 40 minutes, or until the dough is cold but pliable. Unfold the dough and immediately place it on a greased, nonstick baking sheet or parchment paper–lined baking sheet.
Preheat the oven to 350°F (180°C).
Heat 1 tablespoon (15 ml) of the olive oil in a skillet. Once the oil is hot, add the spinach and garlic, stirring often. Cook until wilted, about 3 minutes.
Run the tip of a paring knife along the edge of the dough to form a 1-inch (2.5-cm) border. Don’t cut all the way through; just score the dough as if you were making a picture frame in the pastry. Top the dough with the sautéed spinach, lemon juice, feta and za’atar. Be sure to stay inside the lines of the pastry, as if inserting a picture within the inner frame. As the pastry cooks, the outer rim will rise and form a crust around the filling.
Drizzle the remaining 1 tablespoon (15 ml) olive oil over the top, then brush the crust with the beaten egg and bake until golden brown and puffed, about 30 minutes.
Sprinkle with salt as soon as it comes out of the oven, then slice into squares or rectangles with a knife or pizza cutter.
TIPS: I have never made puff pastry—it’s so easy (and just as delicious!) to buy it frozen. Save yourself serious time by purchasing it.
This dish is best served fresh out of the oven. It’s perfect to pop into the oven as soon as guests arrive.
Lentils are not only packed with protein and fiber, but they are also so meaty! Like mushrooms, they can easily take the place of meat in many dishes. These lettuce wraps are inspired by traditional Asian-style chicken lettuce wraps, but are vegetarian and so delicious. When I was pregnant with our daughter, I craved spicy foods. Although I was never a spice lover prior to getting pregnant, these spicy lentil lettuce wraps satisfy my craving and my desire for delicious home-cooked meals.
SERVES 4
SAUCE
3 tbsp (45 ml) hoisin sauce
2 tbsp (30 ml) Sriracha sauce, plus more for topping
2 tbsp (30 ml) lime juice
1 tsp soy sauce
1 tsp brown sugar (optional)
LETTUCE WRAPS
1 cup (198 g) French lentils
3 cups (720 ml) water, divided
2 pinches salt, divided
½ cup (93 g) white rice
2 cloves garlic, minced
2″ (5-cm) piece of ginger, minced
1 tbsp (15 ml) sesame oil
2 tbsp (30 ml) lime juice
½ cup (8 g) chopped cilantro, divided
1 head Boston or Bibb lettuce, leaves separated
½ cup (69 g) toasted and shelled peanuts
1 jalapeño, very thinly sliced
To make the sauce: Combine all of the sauce ingredients in a small bowl and set aside.
To make the lettuce wraps: Combine the lentils, 2 cups (480 ml) of the water and a pinch of the salt in a pot and bring to a boil. Cover the pot, reduce the heat to low and cook for 30 minutes, or until the lentils are soft; drain and set aside.
While the lentils cook, in another pot, combine the rice, remaining 1 cup (240 ml) water and remaining pinch of salt and bring to a boil. Cover, reduce the heat to low and cook for 10 minutes, then turn the heat off and let the rice steam, covered, with the residual heat for 10 minutes. All of the liquid should be absorbed by the end of cooking.
In a skillet, sauté the garlic and ginger in the sesame oil until soft and fragrant, about 3 minutes.
Add the cooked lentils and reserved sauce to the garlic and ginger and stir to combine. Add the lime juice and half of the chopped cilantro to the rice, and stir to combine.
Plate each component separately or assemble individual lettuce wraps by taking one lettuce leaf and layering the rice, lentils, peanuts, remaining cilantro and jalapeño slices. Drizzle with additional Sriracha sauce, if desired.
Toast is in! I mean, really, when was toast ever “out”? Maybe during the low-carb diet craze. But it is so good and especially popular right now. This is a perfect party food: easy to make, quick to assemble and beyond delicious with its sweet, savory and spicy notes.
SERVES 4
1 tbsp (15 ml) olive oil
4 cups (120 g) baby spinach, rinsed and dried
4 slices whole-grain bread
¾ cup (186 g) ricotta cheese
2 tbsp (30 ml) honey
1 tsp red pepper flakes
½ tsp salt
Heat the olive oil in a large skillet over medium heat and sauté the spinach until wilted, about 3 minutes, then set aside.
Toast each slice of bread until golden brown.
Evenly spread the ricotta over each piece of toast. Top each toast with sautéed spinach, drizzle with the honey and then garnish with the red pepper flakes and salt. Serve immediately.
*See photo here.
TIPS: You may wish to forgo measuring the honey and just drizzle it right over the top of each toast.
Using a flaky salt such as Maldon produces a beautiful finished product and a deliciously savory crunch with each bite.
Whenever I’m at a Mexican restaurant, I love to order Mexican street corn. I’m always drawn to the crunchy bite of the corn paired with the creamy and tangy cotija cheese. But, I really do not enjoy the taste of mayonnaise with lime juice, cheese and corn. In this recipe, I swap the mayonnaise for Greek yogurt, which gives the chipotle dressing a velvety texture without the heaviness or sweetness of mayonnaise. I also serve the salad with arugula, which holds up really nicely against the smoky, spicy flavors of the salad. Black beans round out my nontraditional take on a classic Mexican dish.
SERVES 4
CHIPOTLE DRESSING
2 chipotle peppers in adobo sauce
¼ cup (60 ml) adobo sauce (from canned chipotle)
¼ cup (60 g) low-fat Greek yogurt 1 tbsp (15 ml) olive oil
¼ cup (60 ml) lime juice, plus more for serving
Salt to taste
SALAD
1 cup (141 g) cooked corn kernels
2 tsp (10 ml) olive oil
10 oz (288 g) arugula
1 cup (240 g) canned black beans, rinsed and drained
4 scallions, thinly sliced Salt to taste
2 tbsp (2 g) chopped cilantro
¼ cup (30 g) grated cotija cheese
To make the dressing: Add the dressing ingredients to a blender or food processor and combine until well incorporated. Season to taste with salt and set aside.
To make the salad: In a cast-iron pan, toss the corn kernels in olive oil and char over high heat, about 4 minutes. Set aside.
In a large bowl, combine the arugula, black beans, scallions and cooled charred corn. Toss with the chipotle dressing and season to taste with salt.
Garnish with the cilantro and cotija cheese, and serve immediately with extra lime juice on the side.
TIP: Fresh or frozen corn works great in this recipe. Canned corn is often unnecessarily salty, and lacks the freshness of the other two options.
My husband is not a fan of olives, so this salad is reserved for nights I’m cooking for just one, or for when I host a weekend girls’ brunch. The colors are bright and vibrant and the flavors stand up on their own, but also pair nicely with other dishes. Cerignola olives are plump and buttery and impart such a lovely, subtle briny flavor to the dish. Cooking isn’t about making yourself crazy searching high and low for obscure ingredients! So, if you can’t find the Cerignola variety, use what you love and can easily locate.
SERVES 4
LEMON VINAIGRETTE
¼ cup (60 ml) olive oil
Juice of 1 lemon
2 cloves garlic, pushed through a garlic press or very well minced
¼ tsp salt (or more to your taste)
SALAD
¼ cup (43 g) quinoa
1 cup (240 ml) water
½ cup (69 g) shelled pistachios
10 oz (280 g) baby spinach
1 medium Anjou pear
½ cup (61 g) dried sweetened cranberries
½ cup (67 g) pitted and sliced Cerignola olives
Salt to taste
To make the lemon vinaigrette: Whisk all of the ingredients together.
To make the salad: Combine the quinoa and water in a pot and bring to a boil. Once the water is boiling, turn down the heat to low, cover the pot and cook another 10 minutes, or until the quinoa has softened and the water has evaporated; set aside.
Toast the pistachios in a small skillet over low heat until they are just golden brown and fragrant, 3 to 5 minutes; set aside.
Place the spinach in a large bowl. Thinly slice the pear and add it to the bowl along with the cranberries and olives.
Just prior to serving, add the toasted pistachios and cooked quinoa, toss with the lemon vinaigrette and season to taste with salt.
Serve family style or in individual bowls or on plates.
TIP: Getting the garlic really finely minced or crushed will help the flavor dissipate so that instead of biting into a piece of raw garlic, the salad is nicely seasoned with a garlic essence.
If you’re looking for a festive salad to serve, this is it! Colorful, vibrant and bursting with textures, this is your show-stopper salad. I especially love the combination of steamed broccoli and the crunch of raw vegetables with warm and buttery toasted peanuts. The scallions and cilantro add brightness to the dish, and the dressing goes above and beyond delicious. Try it as a dip for crudité!
SERVES 4
PEANUT LIME DRESSING
⅓ cup (56 g) peanut butter
¼ cup (60 ml) lime juice
2 tbsp (30 ml) toasted sesame oil
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) seasoned rice vinegar
2 cloves garlic
2 tsp (4 g) minced ginger
1 tsp brown sugar (optional)
1 tbsp (15 ml) Sriracha (optional)
Salt to taste
SALAD
1 small head broccoli, florets separated
½ head savoy cabbage, cored and shredded
1 cup (255 g) steamed edamame
1 cup (141 g) steamed corn kernels
1 cup (120 g) chopped or shredded carrot
1 cucumber, peeled, seeded and sliced
1 bunch scallions, thinly sliced
2 tbsp (2 g) chopped cilantro
¼ cup (37 g) toasted peanuts
1 lime, quartered, for serving
To make the dressing: Add the ingredients to a blender or food processor and combine until well incorporated. Season to taste with salt and set aside.
To make the salad: Steam the broccoli until just fork tender, about 5 minutes, then drain and set aside.
On a large platter, assemble the broccoli, cabbage, edamame, corn, carrot, cucumber and scallions separately, each in a straight line, trying to alternate colors whenever possible.
Drizzle the salad with the peanut lime dressing, garnish with the cilantro, toasted peanuts and lime wedges, and serve immediately.
TIPS: If you have a food processor with a shredder attachment, using it would speed the process of hand chopping or shredding the vegetables.
If you’re looking to add more green to this dish, avocado would be perfect.
Roasted tomatoes are some of the easiest and most delicious flavor enhancers you can add to any dish! They are a mesmerizing balance of tart and sweet, especially in the summer, when tomatoes are abundantly in season. Roasting brings out deep flavor very quickly, so this is really great in the cooler winter months when tomatoes are not as sweet.
SERVES 4
SALAD
1 cup (150 g) cherry tomatoes
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) balsamic vinegar
Salt to taste
¼ cup (34 g) pine nuts or walnuts
10 oz (280 g) baby spinach
4 oz (112 g) smoked or aged Gouda cheese, shaved or diced into bite-size pieces
CROUTONS
2 cups (70 g) cubed whole-grain bread
2 tbsp (30 ml) olive oil
⅛ tsp salt
DRESSING
¼ cup (60 ml) olive oil
3 tbsp (45 ml) balsamic vinegar
1 tsp honey
Salt to taste
Preheat the oven to 425°F (220°C).
To make the salad: Place the tomatoes on an aluminum foil-lined sheet pan, drizzle with the olive oil and balsamic vinegar, sprinkle lightly with salt and roast for 20 minutes.
To make the croutons: Toss the cubed bread with the olive oil and salt, then place on a cookie sheet and bake for 10 minutes, or until the bread is golden brown and crispy.
While the tomatoes are roasting and the croutons are toasting, make the dressing: Whisk the dressing ingredients together in a bowl until well combined; set aside.
Toast the nuts in a skillet over medium-low heat until they are golden brown and fragrant, about 2 minutes.
In a large bowl, toss the spinach and croutons with the dressing and then top with the Gouda, nuts and roasted tomatoes. Serve immediately.
TIP: If you use small tomatoes, cut down the roasting time to be sure your tomatoes do not disintegrate.
I’m a Greek cuisine fanatic. Truly, it might be my favorite cuisine, which says a lot because I (really!) love food. In New York City, we have some amazing Greek restaurants, with menus packed with olives, dill and feta cheese. This salad, inspired by my favorite Greek dishes, is crunchy and satisfying, yet incredibly light.
SERVES 4
DRESSING
½ cup (120 ml) olive oil
¼ cup (60 ml) red wine vinegar
2 tbsp (1 g) minced fresh dill, plus more for garnish
4 cloves garlic, roughly chopped
½ tsp salt
SALAD
1 head iceberg lettuce
1 can (15 oz [420 g]) chickpeas, drained and rinsed
1 cup (149 g) sliced cherry tomatoes
1 cup (92 g) sliced yellow bell pepper
½ cup (58 g) thinly sliced red onion
½ cup (75 g) crumbled feta cheese
To make the dressing: Add all the ingredients to a blender or food processor. Combine very well, and season to taste with more salt if needed. Set aside.
To make the salad: Slice the lettuce into bite-size pieces. In a large bowl, combine the lettuce, chickpeas, cherry tomatoes, pepper, red onion and feta cheese. Toss gently with half of the salad dressing, adding extra if you like a more heavily dressed salad.
Garnish with additional dill and serve family style or on individual plates.
TIPS: Acidic flavors such as red wine vinegar often mimic salty flavors, so you may not need extra salt. But always cater to your tastes, seasoning as you cook—or in this case, assemble.
This salad will keep for a few hours, but the red wine vinegar will begin to alter the texture of the vegetables. I prefer serving (and eating!) this salad immediately after making it.
I have a childhood friend who lives just outside of New York City. She has a beautiful house, a big backyard and the loveliest garden. Although it’s close to where my husband and I live, it feels like miles away! I’m often the lucky recipient of her handpicked goodies, including the sweetest red leaf lettuces. If you ever have the opportunity to sample true garden lettuce, you will not be disappointed!
SERVES 4
DRESSING
2 tbsp (30 ml) balsamic vinegar
1 tsp honey mustard
¼ cup (60 ml) olive oil
Salt to taste
SALAD
4 cups (228 g) red lettuce leaves, rinsed and dried
2 mini seedless cucumbers, sliced
2 radishes, sliced or quartered
½ cup (75 g) sliced cherry tomatoes
¼ cup (28 g) toasted chopped pecans
1 avocado, peeled, pitted and diced
¼ cup (30 g) dried cranberries (optional)
To make the dressing: Whisk together the vinegar and mustard in a bowl until thick. Drizzle in the olive oil and whisk until incorporated. Season to taste with salt and set aside.
To make the salad: In a large bowl, toss the lettuce with half of the dressing, then add the cucumbers, radishes, cherry tomatoes and toasted pecans. Add the remaining dressing and toss to combine again. Top the salad with the diced avocado and dried cranberries, if desired, and serve immediately.
TIPS: If you are using garden fresh lettuce, be sure to rinse the leaves very well—they will contain much more dirt than the lettuce at the grocery store!
If you’re looking for a bit more sweetness in your salad, top it with dried cranberries or your favorite dried fruit.
Who said salads have to be served cold? This salad contrasts warm greens, crisp apples and crunchy hazelnuts for a sublime marriage. Escarole is a mildly bitter green, so the sweet vinaigrette and apples balance the dish perfectly. I like to leave the skins on both the apples and the hazelnuts in this recipe—more color, more texture and more fiber!
SERVES 4
VINAIGRETTE
¼ cup (60 ml) olive oil
¼ cup (60 ml) apple cider vinegar
2 tbsp (30 ml) honey mustard
Salt to taste
SALAD
2 tsp (10 ml) olive oil
2 heads escarole, roughly chopped
¼ cup (34 g) chopped hazelnuts
2 medium crisp and tart apples such as Granny Smith, Fuji or Jazz varieties, cored and thinly sliced
To make the vinaigrette: Combine all the ingredients together in a bowl and whisk well. Set aside.
To make the salad: Heat the olive oil in a skillet over medium-low heat. Once the oil is hot, add the escarole and cook, covered, until the greens are just wilted, 1 to 2 minutes.
While the escarole is cooking, heat another skillet over low heat. Add the chopped hazelnuts and heat through until warm and fragrant, about 2 minutes.
In a large bowl, combine the sautéed escarole with the sliced apples, toasted nuts and vinaigrette. Serve immediately.
TIPS: An easy way to dress a salad or vegetable dish is to pour your dressing into the bottom of your serving bowl and then pile the ingredients on top. Toss to coat. Make sure you are using a large bowl so you have enough space to work. Then run a clean dishtowel or paper towel around the edge of the dish to clean up any spills or splatters.
Toasting nuts and spices releases their essential oils and is a great way to coax more flavor out of your dishes without adding salt or other ingredients.
My mom and I are really similar—such a compliment for me! Included in our shared interests are coffee and soup, and she is famous for her lattes. I look forward to these warm, culinary hugs, often served in huge white ceramic mugs. This soup reminds me of her, so I’ve been serving it in the same white ceramic mugs she serves her lattes in.
SERVES 4
1 head garlic, top quarter sliced off and discarded
¼ cup (60 ml) olive oil, divided, plus more for garnish
1 tbsp (14 g) butter
1 medium Vidalia onion, sliced
2½ cups (590 ml) low-sodium vegetable stock, divided
1 dried bay leaf
2 cans (15 oz [420 g] each) white beans, rinsed and drained, divided
½ cup (50 g) shredded Parmesan cheese
Salt to taste
5 oz (140 g) baby spinach
Preheat the oven to 375°F (190°C).
Place the garlic on a piece of aluminum foil and drizzle with 1 tablespoon (15 ml) of the olive oil. Wrap into a pouch and roast for 30 to 40 minutes, or until the garlic is soft and golden brown.
In a large stockpot, heat 2 tablespoons (30 ml) of the olive oil and the butter over medium heat. Add the onion and cook until soft, stirring occasionally, about 5 minutes.
Add 2¼ cups (530 ml) of the vegetable stock, the bay leaf and 1 can of the white beans to the onions. Bring the mixture to a boil, then reduce the heat to low and let simmer for about 20 minutes.
Once the garlic is roasted, add it to the soup by popping each clove out of its protective paper. In batches, transfer to a blender or food processor and purée until smooth, then pour the soup back into the stockpot.
Add the remaining can of white beans, remaining ¼ cup (60 ml) cup vegetable stock and the Parmesan to the puréed mixture and heat through, about 10 minutes. Season to taste with salt.
In a sauté pan, heat the remaining 1 tablespoon (15 ml) olive oil, then add the spinach. Cook until completely wilted, about 4 minutes.
To serve, pour equal amounts of the soup into each of 4 bowls and top with the sautéed spinach and an extra drizzle of olive oil.
TIPS: Make sure you are constantly scraping the bottom of the stockpot—that’s where so much flavor lives!
Use the best olive oil you can find; it really makes such a difference, especially when used as a garnish.
Homemade pizza is so fun to prepare and really quite easy. Once you have the dough making part down, the rest of the recipe is as easy as can be. This pizza is packed with creamy flavor from the mozzarella and ricotta but is nicely balanced by the hearty fresh herbs and cooked spinach. My dad taught me a trick for reheating pizza: always use cornmeal on your baking sheet or pizza stone. I’ve followed his lead ever since and this recipe is no exception.
SERVES 4
PIZZA DOUGH
1 cup plus 1 tbsp (255 ml) water
1 packet (2 ½ tsp [8 g]) active dry yeast
1 tbsp (15 g) brown sugar
3 tbsp (45 ml) olive oil, divided
2¾ cups (330 g) all-purpose flour, and more for rolling out dough
1 tsp salt
GREENS
5 oz (144 g) baby spinach, rinsed and dried
1 tbsp (15 ml) olive oil
2 cloves garlic, minced
RICOTTA MIXTURE
1 cup (248 g) ricotta cheese
1 cup (24 g) basil leaves
Pinch of salt
Drizzle of olive oil
¼ cup (30 g) cornmeal
8 oz (225 g) mozzarella cheese, sliced
2 medium tomatoes on the vine, sliced
Salt to taste
Red pepper flakes (optional)
To make the dough: In the bowl of a stand mixer fitted with a dough hook, mix the water, yeast, brown sugar and 2 tablespoons (30 ml) of the olive oil until well combined. Let sit for about 5 minutes.
Add 2¾ cups (330 g) of the flour and the salt to the yeast mixture, turn the stand mixer on low and work into a ball.
Grease a large bowl with the remaining 1 tablespoon (15 ml) olive oil. Once the dough has formed, remove it from the mixing bowl and knead it with your hands for 1 minute. Place the dough in the greased bowl and coat all sides with olive oil by flipping it over a few times. Cover the bowl and place it in a warm part of your kitchen for 1 hour.
While the dough rises, make the greens: In a skillet over medium heat, sauté the spinach in the olive oil and garlic until wilted. Roughly chop and then squeeze out any liquid and set aside.
Preheat the oven to 425°F (220°C).
To make the ricotta mixture: In a blender, combine the ricotta and basil until both are well incorporated and the mixture turns green. Add the salt and mix again.
After the dough has risen for an hour, deflate it by punching it down. Flour a large cutting board, counter or a marble baking slab with the additional flour and begin to form the dough into your pizza shape.
Coat a large baking sheet with a drizzle of olive oil and the cornmeal.
Transfer the stretched dough to the baking sheet and re-stretch it to fit, patching any holes that might have formed.
Spread the herbed ricotta over the dough, leaving room for a crust to form on the edges, then top with the spinach, sliced mozzarella, tomatoes and a drizzle of olive oil across the crust and the pizza toppings. Sprinkle lightly with salt.
Bake for 20 to 25 minutes, or until the crust is cooked through and golden brown, then slice and serve. Top with red pepper flakes if you like a spicy bite.
These pancakes are not your traditional fried vegetable fritter. They are light, laced with delicious pieces of spinach, broccoli and scallions, and are perfect with a runny poached egg. If there are leftovers, they can be chopped and added to a sandwich or a salad for a delicious vegetable and protein boost.
SERVES 4
PANCAKES
1½ cups (137 g) chopped broccoli
4 cups (120 g) packed baby spinach
3 tbsp (45 ml) olive oil, divided
3 eggs
½ tsp baking soda
¼ cup (30 g) all-purpose flour
½ cup (54 g) panko breadcrumbs
½ cup (50 g) shredded Parmesan cheese
4 scallions, thinly sliced, divided
POACHED EGGS
4 cups (960 ml) water
4 large eggs
1 tbsp (15 ml) white vinegar
Preheat the oven to 375°F (190°C). Place a rimmed baking sheet in the oven to heat.
To make the pancakes: Steam the broccoli until tender but still crisp, about 3 to 5 minutes. While the broccoli cooks, sauté the spinach in 1 tablespoon (15 ml) of the olive oil in a skillet until wilted, about 3 minutes, then remove from the heat and roughly chop.
In a large bowl, scramble the eggs, and then add the baking soda, flour, panko and Parmesan cheese and stir to combine. Add the broccoli and spinach and half of the scallions. Mix to combine.
Remove the hot baking sheet from the oven and grease with the remaining 2 tablespoons (30 ml) olive oil. With an ice cream scoop, place pancakes evenly on the baking sheet. Gently press the top of each pancake to flatten. Bake for 10 minutes, then flip and bake for another 2 minutes, or until the centers of the pancakes are cooked through.
With about 8 minutes remaining on the pancakes, make the poached eggs: Boil the water in a large high-rimmed skillet. Once the water comes to a boil, crack each egg into its own ramekin. Add the white vinegar to the boiling water, reduce the heat to medium-low and drop each egg into the hot water. Cover the skillet and let the eggs cook for 3 minutes.
Remove the pancakes from the oven and serve 2 or 3 to a plate depending on their size. Top each plate with a poached egg and a sprinkle of the remaining scallions. Serve immediately.
TIP: If poaching all four eggs at once feels too daunting, try two at a time. Eggs cook quickly and this won’t greatly delay your meal.
Traditionally, stuffed mushrooms include a sausage and breadcrumb mixture. My version is much greener, much lighter and just as tasty! Using panko is a great way to introduce a buttery crunch. These vegetarian stuffed mushrooms make an excellent side dish or would be delicious atop whole-grain pasta.
SERVES 4
4 portobello mushroom caps, rubbed clean, stems trimmed evenly with gills
2 tbsp (30 ml) olive oil, divided
½ onion, diced
2 cloves garlic, minced
5 oz (144 g) baby spinach
¼ cup (14 g) thinly sliced sun-dried tomatoes
¼ cup (34 g) pitted and chopped olives (optional)
Salt to taste
1 tbsp (14 g) butter
¼ cup (27 g) panko breadcrumbs
¼ cup (25 g) shredded Parmesan or mozzarella cheese
Preheat the oven to 350°F (180°C).
Drizzle the mushrooms evenly with 1 tablespoon (15 ml) of the olive oil, place on a baking sheet gill side up and roast for 12 minutes, or until soft.
In a skillet, heat the remaining 1 tablespoon (15 ml) olive oil and sauté the onion until translucent, about 3 minutes. Add the garlic, spinach, tomatoes and olives (if using), and cook until the spinach is wilted, about 2 minutes; season to taste with salt.
Remove the mushroom caps from the oven, top with the spinach mixture, and roast for 3 minutes longer.
While the mushrooms are roasting, melt the butter over low heat, add the panko and toast until golden brown, about 2 minutes.
Combine the panko with the Parmesan cheese, top the mushrooms with the panko mixture and roast for 6 minutes longer.
Turn the broiler on high, and broil for 2 minutes to completely melt the cheese and further brown the panko. Watch this step very carefully as your broiler might be stronger or weaker than the average, and you don’t want your toppings to burn.
Serve immediately.
TIPS: When shopping for mushrooms, look for caps that have defined sides—this will help your filling stay in place.
If your panko has smaller crumbs, run the breadcrumbs through a sifter so that you are left with larger pieces—these will crisp better.
If you’re using olives, you might not need to season your spinach mixture with salt.
I cannot get enough of this light and bright pesto! It’s perfect on sandwiches, mixed into eggs and, of course, slathered on pasta. Is there anything better than pesto and pasta? I particularly love using different bases and nuts to enhance pesto flavors beyond the traditional basil and pine nut combination. This pesto recipes calls for quite a bit of lemon juice, but it really brings a fresh lightness and tanginess to this dish. Serving this dish with different textures creates an interesting finished product that’s delicious hot or cold!
SERVES 4
PASTA
1 tbsp (15 ml) olive oil
1 lb (454 g) penne pasta
¾ cup (174 g) peas
¼ cup (25 g) thinly sliced scallion
2 tbsp (18 g) shelled pistachios
2 tbsp (13 g) shredded Parmesan cheese
PESTO
3 cups (90 g) baby spinach
6 tbsp (90 ml) olive oil
¼ cup (37 g) shelled pistachios
¼ cup (25 g) shredded Parmesan cheese
¼ cup (60 ml) lemon juice
2 cloves garlic
Salt to taste
To make the pasta: Bring a large pot of salted water to a boil, then add the olive oil and pasta. Cook the penne until it’s al dente, 12 to 15 minutes.
While the pasta is cooking, make the pesto: Blend all the ingredients in a blender or food processor until smooth. Season to taste with salt and set aside.
When the pasta has about 2 minutes remaining, add the peas directly to the pasta water and let them cook.
Once the pasta is finished cooking, drain, reserving about ¼ cup (60 ml) of cooking liquid.
In a large bowl, combine the pasta and peas with the pesto, then toss to combine. If the sauce is too thick, add some of the cooking liquid and stir well to thin out the sauce.
Serve immediately, either family style or in individual bowls, topped with the scallions, pistachios and Parmesan cheese.
TIP: Frozen peas are perfect in this dish (and many others!).
Who doesn’t love a good egg sandwich? Breakfast might be my favorite meal of the day, and I often order egg sandwiches in restaurants when we’re out for breakfast or brunch. But, they are so easy to make at home—and this favorite is a staple in our house. If you have the patience, let the bread crisp really well so that you get a great crunch with each bite.
SERVES 4
1 head garlic, top quarter sliced off and discarded
1 tsp olive oil
8 tbsp (112 g) butter, divided
6 cups (180 g) baby spinach
8 slices whole-grain bread (a thick, hearty bread works best here)
1 cup (113 g) grated smoked Gouda cheese
4 large eggs
½ tsp salt
Preheat the oven to 375°F (190°C).
Place the garlic on a piece of aluminum foil and drizzle with the olive oil. Wrap into a pouch and roast for 30 to 40 minutes, or until the garlic is very soft and golden brown.
With about 15 minutes remaining on the garlic, heat 2 tablespoon (28 g) of the butter in a large skillet over medium heat and sauté the spinach until wilted, about 3 minutes; set aside.
Butter one side of 4 slices of bread with ½ tablespoon (7 g) of butter on each, top the other side with grated Gouda and place in the oven to melt, about 5 minutes.
While the cheese melts, heat 2 tablespoon (28 g) of butter in a large skillet and fry the eggs so that the whites are cooked but the yolks are still runny, about 3 minutes. If you prefer a cooked-through yolk, cook the egg a bit longer or flip halfway through to speed the yolk cooking. Season with salt.
Once the garlic is finished cooking, pop each clove out of the paper lining and mash into a paste, then spread evenly over the remaining 4 slices of bread. Flip and spread ½ tablespoon (7 g) of butter on each of those bread slices.
Heat a large skillet over medium heat (you can use the same one you used for the eggs) and begin to assemble the sandwiches by topping the garlic mash with sautéed spinach, a fried egg and the melted cheese toast. Place the sandwiches in the skillet to crisp the bread, gently flipping halfway through, about 3 minutes per side.
TIPS: Keeping roasted garlic on hand seriously cuts down on cooking time for this dish. Or, if you know you’d like to make this dish ahead of time, roast the garlic the day before and wrap in aluminum foil; it will last in the fridge for a couple of days.
If the egg yolks crack while you’re flipping the sandwiches, do not fret! All the more rustic.
Burrata, a rich and oh so creamy mozzarella, is one of the many delicious Italian delicacies of which I just cannot get enough. Incredible alone, it’s even more delicious when paired with other complementary flavors. Escarole is just hearty enough to stand up on its own, but plays so well with the creamy cheese and lemon flavor of the dish. Gemelli grips the melted cheese nicely, but your favorite shaped pasta would work well here, too.
SERVES 4
PASTA
1 tbsp (15 ml) olive oil
1 lb (454 g) gemelli pasta
SAUCE
2 tbsp (30 ml) olive oil
1 bunch escarole, roughly chopped
2 cloves garlic, minced
Zest of 2 lemons, divided
Juice of 2 lemons
8 oz (225 g) burrata or mozzarella cheese, diced
½ tsp salt (optional)
To make the pasta: Bring a large pot of salted water to a boil. Add the olive oil to the water, then add the pasta. Cook for 12 to 14 minutes for al dente pasta.
To make the sauce: In a large saucepan, heat the olive oil over medium-low heat. Sauté the escarole until it’s just wilted, about 3 minutes, then add the garlic, stir and cook for 4 minutes.
Drain the pasta and add it to the garlic and escarole in the saucepan and stir to combine. Add the lemon juice and half the zest, then the burrata, and toss gently.
Season to taste with extra salt if needed, then serve immediately with the remaining lemon zest sprinkled on top.
I can’t stop eating this salad. The word obsession doesn’t do it justice. It’s a perfect summer treat—so refreshing, crunchy and delicious. The arugula is a perfect base for the big, savory flavors in this salad. Bring it to your friend’s BBQ potluck or serve for a simple dinner with a grilled protein. I’d eat this every day if I could! Bonus points: It repurposes stale bread.
SERVES 4
VINAIGRETTE
1 tbsp (15 ml) honey mustard or whole-grain mustard
3 tbsp (45 ml) balsamic vinegar
¼ cup (60 ml) olive oil
¼ tsp salt, or more to taste
SALAD
3 cups (105 g) cubed stale or 2-day-old bread
2 tbsp (30 ml) olive oil
1 medium red onion, thinly sliced
2 medium tomatoes, sliced and seeded
1 medium cucumber, sliced and seeded
½ cup (84 g) chopped artichoke hearts
½ cup (68 g) chopped roasted red peppers
3 cups (60 g) arugula
½ cup (50 g) shredded Parmesan cheese
¼ cup (12 g) chopped chives
Preheat the oven to 350°F (180°C).
To make the vinaigrette: Combine the mustard and balsamic vinegar in a small bowl, then whisk in the olive oil and salt. Stir vigorously to mix.
To make the salad: Toss the cubed bread with the olive oil, spread on a baking sheet and bake for 10 to 15 minutes, or until golden brown and crispy.
While the bread bakes, assemble the vegetables, except for the arugula, in a large bowl.
Once the bread is baked, add it to the vegetables and toss with half the dressing. Add the arugula and the rest of the dressing, then toss well to combine.
Top with the Parmesan cheese and chives and serve immediately.
TIPS: This salad will keep in the fridge, but I think the taste and texture are best when served fresh. The vegetables and bread will begin to wilt and soften with time.
If you’re looking for even more richness, sliced avocado would be delicious.
If you don’t have stale bread at home, most bakeries or grocery stores will sell it at a discount.
Because potatoes are often so bland, I decided to pair them with a very tangy chimichurri. You could add pickled jalapeños or red pepper flakes if you prefer a spicier kick, but the sauce is incredibly delicious as is. In our house, we like to serve these with brunch or dinner. They are versatile and do not require too much preparation time. They’re perfect with poached eggs or in place of traditional mashed potatoes with simply roasted or grilled fish. Oh this dish! So yum.
SERVES 4
POTATOES
1 lb (254 g) small potatoes, scrubbed and pricked with a fork
2 tbsp (30 ml) olive oil, plus more for coating skillet
SPINACH CHIMICHURRI
¼ cup (60 ml) red wine vinegar
3 cloves garlic, diced
1 cup (16 g) chopped cilantro leaves (no stems)
½ cup (3 g) chopped parsley
½ cup (15 g) chopped raw spinach
¼ cup (60 ml) olive oil
Salt to taste
Preheat the oven to 450°F (230°C).
To make the potatoes: Place the potatoes in a large pot of water and bring to a boil; cook for 20 to 25 minutes, or until the potatoes are tender but not falling apart.
While the potatoes are cooking, make the chimichurri: Combine the vinegar, garlic, herbs and spinach in a blender or food processor, and process until smooth. Place in a bowl and whisk in the olive oil, season to taste with salt, set aside.
When the potatoes are finished cooking, drain them. Then with the bottom of a skillet or plate, gently press on the potatoes so that they break open, but still retain some of their shape—you are not mashing them; you are smashing them so they explode, but keep their general form. Brush potatoes with 2 tablespoons (30 ml) olive oil.
Grease a cast-iron skillet or cookie sheet with olive oil, transfer the smashed potatoes to the skillet or pan and bake for 8 minutes on each side, or until golden brown and crispy on the edges.
Top the hot, crispy potatoes with the spinach chimichurri and serve immediately with extra sauce on the side.
TIPS: I like using a cast-iron skillet because I think it conducts heat especially well, but if you don’t have one at home, just use a simple cookie sheet.
Don’t worry if the potatoes fall apart when you smash them; some may remain intact and others will not, but it will all taste the same.
Usually I don’t mind using the cilantro stems in recipes because they have a lot of flavor, but here I found the stems to get stringy in the sauce.
Growing up, my mom would always make spinach with raisins and pine nuts. I craved it—literally—all the time, and she indulged me by making it often. It was so delicious: sweet, crunchy and just the right amount of savory. This recipe is a version of an elevated, childhood favorite.
SERVES 4
2 tbsp (30 ml) olive oil 1 head escarole, roughly chopped
¼ cup (34 g) whole pecans
¼ cup (37 g) sliced dates
¼ tsp salt
Heat the olive oil in a skillet over medium-low heat. Once the oil is hot, add the escarole and cook, covered, until the greens are wilted, 4 to 5 minutes.
With about 2 minutes remaining on the escarole, toast the pecans in a dry skillet over low heat until they are warmed and fragrant, about 2 minutes.
Toss the wilted escarole with the sliced dates, toasted pecans and salt. Serve warm.
TIP: I like each section of the escarole—the light and dark portions and the core. But if you prefer the outer layers, feel free to only use that part.
Orzo makes for a very quick and easy meal. Since it cooks so fast, this dish is ready in no time. I love the crunch of the cucumbers, the saltiness of the feta and the slightly bitter bite of the arugula paired with the pillowy orzo pasta. This dish can be served at any temperature you like, making it versatile and really easy.
SERVES 4
PASTA
2 cups (480 ml) water
¾ cup (139 g) orzo pasta
1 medium cucumber, diced
½ cup (75 g) crumbled feta cheese
3 cups (60 g) arugula
Zest of ½ lemon
VINAIGRETTE
3 tbsp (45 ml) olive oil
Juice of 1 lemon
Salt to taste
To make the pasta: Bring the water to a boil in a pot, then add the orzo and cook for 10 minutes.
While the orzo is cooking, make the vinaigrette: Whisk all the ingredients together in a small bowl.
Strain the orzo, then rinse under cold water to chill; set aside.
In a large bowl, combine the vinaigrette, cucumber, feta and orzo. Add the arugula and toss. Season to taste with salt.
Serve the salad chilled or at room temperature, sprinkled with the lemon zest.
TIP: Make this dish your own: Add tomatoes, olives, capers, onions or artichoke hearts for even more flavor.
Cabbage might not be your go-to salad base, but it’s really satisfying and incredibly affordable. I often make this slaw into a meal by adding cubed tofu or tempeh to round out the dish. If you’re not keen on tofu or tempeh, grilled chicken would be an easy addition. I love the bite of the cabbage with crunchy peanuts and smooth avocado. If you like slaws on the spicy side, add your favorite tangy hot sauce!
SERVES 4
DRESSING
3 tbsp (45 ml) toasted sesame oil
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) lemon juice
1 tsp mild miso paste
1 tsp grated ginger
1 tsp grated garlic
SLAW
3 cups (210 g) shredded cabbage
1 cup (110 g) shredded carrot
½ cup (78 g) steamed edamame
¼ cup (37 g) shelled peanuts
¼ cup (25 g) thinly sliced scallion, divided
1 avocado, peeled, pitted and diced, divided
To make the dressing: Combine all the ingredients in a small bowl and whisk until blended. Set aside.
To make the slaw: In a large bowl, combine the cabbage, carrots and edamame.
Heat a skillet over medium-low heat and toast the peanuts until they are golden brown and warm, about 3 minutes.
Add half the peanuts and half the scallions to the slaw, then toss with the dressing. Gently fold in half the avocado.
Plate by topping with the remaining peanuts, scallions and avocado and serve immediately.
TIP: You can use shredded coleslaw mix if you are short on time.
