This week’s dinners are packed with spring flavors we all love!
To honor that this week, Im making dinners packed with spring veggies.
Theyre also high in fiber to help me feel my best.
Photographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe Greco
The crispy quinoa adds a wonderful texture, complementing the roasted vegetables.
Ill serve it withPan-Seared Salmonfor its anti-inflammatory benefits and to boost the protein.
For a Mexican touch, squeeze in some lime juice.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
The pancetta and pecorino cheese add the perfect saltiness, so you might skip the added salt.
Fresh spinach pasta leans into the spring-green look, but you could use dried pasta if you prefer.
This recipe features hominy, the main ingredient in pozole, a traditional Mexican dish I grew up eating.
I like the pleasantly chewy texture it adds to this dish.
Topping with lettuce, yogurt, cilantro and scallions enhances the nacho vibes.
Thisquick-cooking seafoodis packed with satisfying protein and potassium, an essential mineral for our health.
The green goddess slaw is a crunchy counterpoint to the tender scallops.
Ill warm up some whole-wheat baguette to serve alongside.
I wish you all a great week, and I hope you enjoy this dinner plan.
Sara Haas
Don’t forget to add a recipe review if you try one.
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
