This Indian classic can be made at home for your whole family to enjoy. The creamy spinach with the Indian flavors of turmeric, coriander and cumin, is a comforting winter supper. If you are feeling adventurous, try making the paneer at home the night before. (Adapted from Aarti Sequeira)
When I need a quick dinner, I often turn to a breakfast recipe. This fritata is easy to make and packed with flavor. With the smoked salmon and dill, as well as the sautéed scallions and onions it’s the best combination of bagels and lox and your favorite omellete all in one. If you don’t have a large enough sautee pan to bake this in the oven, you can make it in a 9 by 13 pyrex dish instead! To round out the meal, serve this with a green salad and my easy crispy roasted herbed potatoes.
I love split pea soup on a cold winter night and this one can be made in no time using a pressure cooker. The split peas after cooking for 30 minutes in a pressure cooker or 2-3 hours in a Dutch Oven, will melt down and form a thick broth. My husband loves having a few hot dog rounds floating in his, so if you are up for a non-vegetarian option, try it!
Whenever I make this recipe, people think I have slaved in the kitchen to produce these delicious pickled salmon bites. The truth is they are delicious but, the only thing that is hard about this recipe is waiting the few days until you can dig in! Serve this as a first course with crackers or as finger food at your next party. (Adapted from Joyce Goldstein as seen in New York Times)
This dinner salad is packed with superfoods, beautiful colors and bold Asian flavors. While it’s not exactly a “one-dish wonder,” it is a salad and meal in one dish. Each time I make this, people ask me to pass on the recipe, so here it is! Based on a salad from Sweetgreen restaurant, this one brings together your veggies, starch and protein in one bite, each with its own special taste. Roasted marinated tofu and mushrooms are placed alongside chewy bright green kale and wild rice, and topped with beets, spiced sunflower seeds and a miso dressing that adds a deep salty Asian flair. Bring the leftovers to work with you for lunch - unlike lettuce, kale does not wilt!
Sometimes, its fun for the kids (and adults) to have a platter or raw veggies with a great dip, at dinner. I love this green-goddess dip, adapted from the Barefoot Contessa, with its fresh basil, scallions and lemon. This recipe makes a good amount, so place the extra in a ball jar – you will want to dip everything in it!
Every once in a while I love to have a big salad for dinner. When salad is our main dish, some of the heartier eaters in my family often ask me tongue and cheek, “so, now that we’ve had our salad, what’s for dinner?” The addition of crunchy whole grain croutons and lots of feta cubes along with the many fresh veggies makes for a hearty dinner, even for the salad skeptics. This dinner salad is inspired by a recipe from the Barefoot Contessa, with a few (healthy) tweaks.
My kids love kale – yes, you just read that. Now, I know not everyone’s family loves kale, but who doesn’t love pasta night? Try this recipe for a family dinner and see if you can make them all Kale converts. The bright lemony flavor of the zest and juice and salty parmesan, together with the chewy kale, all come together to create a full flavored pasta that adults and kids alike will love.