Charr Grilled eggplant is a great idea for a side dish in lieu of the normal starch side. Not only is it savory and delicious; it’s also gorgeous gorgeous and a bit healthier than say, your typical mashed potatoes or pasta side. Love how the chef dressed it up with some carrot top pesto. And if you have a vegan or vegetarian in your midst it fits the bill as a great main for them. For a weeknight, I’d serve it up with some ground turkey sauteed with harissa for an easy dinner. Yum! You can find the recipe here at Lauren’s gorgeous website: Lauren Caris Cooks.
I love a beautiful salad to inspire healthy eating and mix up my usual routine. This one is particularly beautiful and full of gorgeous chopped veggies and nuts. The secret to making uber healthy salads easy to eat and love is to pulse the veggies in the food processor a bit – it breaks down the more fibrous ones and they soften even more after you toss them in their dressing. You’ll love this one! The recipe can be found at The Roasted Root website here: The Ultimate Detox Salad. I love the addition of walnuts and sesame seeds. Yum!
This delish chicken recipe from Bon Appetit checks a lot of boxes – delicious, beautiful, colorful, perfect for a Fall weeknight dinner and perhaps impressive enough for company. The recipe has that double whammy of salty (olives & feta) and sweet (oranges & sweet potatoes) working for it. It’s the perfect thing to surprise your mate with on an October evening. If you’re a fan of perfect chicken dishes then check out one of my other favorites here on the blog – Salt Vinegar Chicken.
Loving this healthy, easy Broccoli Salad recipe from one of my favorite food writers at the New York Times, Melissa Clark. All of her recipes are solid and she’s a great writer as well. The olive oil and acid “cook” and soften the broccoli for an hour as it sits and what emerges is a delicious and healthy salad you can have for dinner or even save for the next day’s lunch Tupperware. Love this.
Pure Wow offers up a great tip for adding immense flavor to your roasted veggie pan. You just drizzle some white vinegar for extra *pop* on them prior to roasting and watch the flavor intensify in the pan. It’s a great tip; I’ve seen balsamic vinegar used occasionally but the beautiful thing about the white vinegar is that its own flavor is rather transparent and you’ll just be left with the flavor of the veggies themselves – brilliant!
Bon Appetit has a great new batch of recipes that highlight “no recipe cooking” wherein they just briefly describe how to throw something together. It’s wonderful for just getting into the confident mindset of cooking without a recipe and using your best instincts to create a wonderful dish. Buddha bowls are a great way to eat and taking that concept further (starch, veggies, sauces, all manner of yummies piled on though tending towards being vegetarian) and do so with meat or fish. This particular salmon & farro & greens bowl is a great introduction to that style. It’s also super healthy and who doesn’t love that?
I love an easy dinner and less dishwashing makes me even happier. The Kitchn published a post on their readers’ 18 favorite one skillet meals and they all look pretty delish. I love this simple Chicken & Bean skillet, above – it looks like a simple perfect dinner. And with the kind of leftovers I love to have the next day.
Smitten Kitchen is one of my favorite go-to websites for inspiration on a lazy weekend. This particular recipe of hummus smothered with a summery cucumber-herb-tomato-onion salad looks particularly delicious and perfect for my upcoming Sunday: a late afternoon lunch with friends and a good bottle of white wine I’ve been saving for some time. Recipes like this are also perfect if you’re doing a Greek style dinner. I’ll roast a leg of lamb for a big group and also have some falafels with Tzatziki sauce for my vegetarian friends. Relaxed and yummy, just the way I like it.
One of our most savory sandwiches is this chicken breast sandwich – it’s sliced thinly by Susan on our slicer so it’s super soft – nice touch! We typically put it D’Angelo’s fresh sourdough along with French feta, arugula and a generous drizzle of our honey grain Dijon. Yesterday we tried it on a soft baguette with organic baby spinach & provolone and were hooked once again. It’s super simple but as we’ve found: simple works. Our new mantra at Lunchbox.