to meet ourheart-healthy parameters, these recipes are made low in sodium and saturated fats.
Serve it over brown rice or whole-wheat noodles to sop up any leftover sauce.
Feel free to replace the sun-dried tomato pesto with basil pesto, offering a fresh twist on the dish.
Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Creamy avocado and warm tortillas complete the meal.
The veggies alone make a great meal-prep recipe to have on hand.
The vegetarian soup is often made for Nowruz, the Persian New Year, but its delicious any time.
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Toasting the orzo before adding the broth adds another layer of flavor.
Serve with a drizzle of good olive oil and a green salad on the side.
The word chraime has roots in an Arabic word meaning hot.
Ali Redmond
Served over couscous, rice or quinoa, this sweet and spicy tomato-based stew is a great weeknight meal.
Excerpted from Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine, by Micah Siva.
Copyright 2024 by Micah Siva.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Published by The Collective Book Studio.
Corn kernels blister in the hot pan and a sprinkle of smoked paprika brings out the flavor.
Cool the walnut oil slightly before adding the water to avoid splatters.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
For a protein boost, add sauteed shrimp alongside or atop this dish.
Three Sisters Stew
This Three Sisters Stew recipe is easy to make, nutritious and delicious.
Serve with a dollop of homemade pesto.
Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco
Quinoa adds protein and a boost of fiber.
This flavorful fall soup will be enjoyed by vegetarians and carnivores alike.
If you prefer more heat, add a pinch of cayenne pepper.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Enjoy it with a warm baguette or steamed rice.
And while some recipes call for red wine, this recipe sticks with Hazan’s white wine selection.
Harissa gives the creamy sauce a little kick.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Micah Siva
Photographer: Greg DuPree, Food Stylist: Anna Kelly, Prop Stylist: Christina Brockman
Greg DuPree
Nate Lemuel
Jacob Fox
Will Dickey
Greg DuPree
Greg DuPree
Greg DuPree
Jacob Fox
