Nutty fontina is more flavorful than classic mozzarella, so a little goes long way.
Serve with your favorite marinara sauce for dipping.
We cook it in a cast-iron skillet for that tableside sizzle you’d get at a restaurant.
Photo: Jason Donnelly
The chicken and bean filling fits neatly into a sweet pepper with a cheesy topping.
Packaged brown rice makes this dinner super easy, but leftover rice will work just as well.
Sweet Potato-Black Bean Tacos
Tender, smoky sweet potato is the star of these vegetarian tacos.
Jacob Fox
A mashed black bean spread with onion holds everything in place.
Serve with your favorite taco toppings.
Smoked paprika adds flavor with a hint of spice.
Jacob Fox
This chili is on the thicker sideif you want it thinner, add a bit more water.
The vegetarian filling is both sweet and savory, while the topping adds texture and freshness.
Egg-in-a-Hole Fried Quinoa
We used quinoa to bump up the fiber and protein in this stir-fry-inspired dish.
Jacob Fox
Opt for a flat skillet over a wok so you have plenty of room to nestle in the eggs.
3-Ingredient Refried Bean & Pico de Gallo Tostadas
Making your own tostadas is easy.
Use store-bought corn tortillas, brush them with olive oil and bake to crunchy perfection!
Photography / Caitlin Bensel, Food Styling / Ruth Blackburn
Here we topped the tostada with refried beans and fresh pico de gallo for an easy 3-ingredient meal.
Falafel Burgers
Pureed chickpeas, seasoned with the characteristic flavors of falafel, make excellent veggie burgers.
Grilled Shrimp Tostadas
Grilling gives these shrimp tostadas a boost of smoky flavor.
Will Dickey
Skewering the shrimp prevents them from falling through the grates while getting even char on each side.
The cauliflower’s nooks and crannies are particularly good at soaking up all the intense flavors of the sauce.
Serve over rice for an easy healthy dinner that’s ready in just 20 minutes.
Caitlin Bensel
If you like the heat, add jalapeno slices at the end.
These quick nachos work well with shredded chicken breast or rotisserie chicken if you have leftovers around.
Blackened Fish Tacos
These blackened fish tacos pack a punch.
Serve the duo for a comforting and easy weeknight dinner for the family.
The soup keeps well in the fridge, so save leftovers for lunch or dinner later in the week.
Serve them on buns or stuff them in pitas.
Antonis Achilleos
Kale & Lentil Stew with Mashed Potatoes
Fire-roasted tomatoes add slightly smoky flavor to red lentils.
The addition of mashed potatoes gives this an upside-down shepherd’s pie feel.
Melted garlic butter coats the salmon and vegetables, adding depth of flavor and richness to the dish.
Jason Donnelly
Easy Shrimp Tacos
These easy shrimp tacos are inspired by the seafood tacos in Baja California.
If you might handle extra heat, try doubling the crushed red pepper for a bigger punch of flavor.
We chose flat-leaf parsley in this salad because it has a stronger herbal taste than its sometimes-bitter curly counterpart.
Dip an instant-read thermometer into the oil to verify it’s up to temp before you get cooking.
Zucchini & Corn Enchiladas
Skip rolling and just layer these quick and easy enchiladas.
Brie Passano
Sara Haas
Jason Donnelly
Photo by: Carolyn A. Hodges, R.D.
Jennifer Causey
Caitlin Bensel
Caitlin Bensel
