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30 Days, 30 Ways: Eat More Greens

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All throughout January we’re bringing you 30 Days, 30 Ways to Good Health, a series of easy strategies for overall wellness (and because we love food, it’s focuses on the foods and cooking techniques to add into your life instead of what to take away.)  Read on for our latest eat well strategy: eat more greens!

 

Green vegetables like kale, chard, spinach and peas are packed with vitamins and minerals and are essential for a balanced diet. Most importantly, though, they taste delicious. Here are some of our favorite ways to enjoy green veggies.

 

Burrata with Asparagus, Sugar Snap Peas and Pistachio-Arugula PestoBurrata with Asparagus, Sugar Snap Peas and Pistachio-Arugula Pesto
This dish from Chef Billy Allin is great served as part of an antipasti or for a weeknight dinner. Use really fat, juicy asparagus spears if possible.
Cauliflower-Kale Soup with Crispy Kale ToppingCauliflower-Kale Soup with Crispy Kale Topping
Kale gives this silky cauliflower soup a vibrant color, while a garnish of crispy kale chips and pine nuts adds crunch.
Turkey Meatball Soup with Spinach and FarroTurkey Meatball Soup with Spinach and Farro
This recipe puts a healthy spin on Italian wedding soup, with whole-grain farro, lightened-up meatballs and vitamin-rich spinach for extra color.
Goat Cheese Crostini with Spring Pea PureeGoat Cheese Crostini with Spring Pea Puree
Created by Chef Liam LaCivita, this spring pea puree pairs magically with fresh chèvre and a glass of crisp white wine.
Shredded Kale Salad with Pancetta and Hard-Cooked EggShredded Kale Salad with Pancetta and Hard-Cooked Egg
Here, ribbons of tender but crunchy kale are topped with hard-cooked eggs and pancetta for a salad that’s rich, savory and earthy, all in one bite.
Meyer Lemon, Spinach and Goat Cheese PizzaMeyer Lemon, Spinach and Goat Cheese Pizza
Featuring thin slices of Meyer lemon and creamy goat cheese, this pizza has just the right amount of tang. Wilted spinach is the perfect contrast.
Pea and Asparagus Salad with Meyer Lemon DressingPea and Asparagus Salad with Meyer Lemon Dressing
An all-green salad makes a bold statement that spring has arrived! Shaved Parmigiano-Reggiano or pecorino can be added for a rich, nutty note, and any leftover salad can be stirred into risotto, pasta or omelettes.
Spicy Simmered Eggs with KaleSpicy Simmered Eggs with Kale
This simple, rustic dish is healthy and hearty; eggs are nested into braised kale and simmered to perfection. A finishing garnish of red pepper flakes adds the perfect amount of contrasting heat.
Fava Bean HummusFava Bean Hummus
Creamy, starchy fava beans give their delicate flavor to this unconventional hummus created by Chef Traci Des Jardins, which is wonderful spread on crostini.
Spaghetti with Arugula PestoSpaghetti with Arugula Pesto
Replacing sweet basil leaves with slightly peppery arugula gives this pesto some bite. Toss with hot cooked spaghetti for a simple supper.
Brussels Sprout and Arugula Salad with WalnutsBrussels Sprout and Arugula Salad with Walnuts
Here’s a new way to eat your Brussels sprouts: shaved thinly with a mandoline and tossed with a tangy dressing. Arugula makes this dish even greener.
Kale Chips with Sea Salt and Smoked PaprikaKale Chips with Sea Salt and Smoked Paprika
These crispy baked chips made from sturdy fresh greens are every bit as addictive as other chips, but are guilt-free.
Braised Broccoli Rabe and OlivesBraised Broccoli Rabe and Olives
Braised with garlic, olives, anchovies and wine, this is broccoli rabe like you’ve never had it before. It’s a versatile side dish for sausages, roast chicken or pork chops, or you can toss it with cooked pasta or use it as a topping on bruschetta.
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Recipe Roundup: Clean Eating Recipes

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Ring in the new year with meals that showcase whole, natural foods at their most delicious. Focus on recipes with fresh, seasonal vegetables, nutritious whole grains and lean proteins, and you’ll be surprised how easy healthy eating can be. Here are some of our favorites!

 

Chopped Salad with Broccoli, Egg and RadicchioChopped Salad with Broccoli, Egg and Radicchio
Whenever you make hard-cooked eggs, cook a few extra to have on hand for adding protein and heft to salads like this one. For a lower-fat version, omit the cheese and remove the yolks from the hard-cooked eggs.
Wheat Berries with Roasted Parsnips, Butternut Squash and Dried CranberriesWheat Berries with Roasted Parsnips, Butternut Squash and Dried Cranberries
This hearty dish combines wheat berries (whole wheat kernels) with roasted root vegetables for a quick side dish or light dinner.
Chicken with Squash, Turnips and ShiitakesChicken with Squash, Turnips and Shiitakes
Braising chicken with earthy mushrooms and root vegetables allows all the flavors to mingle, creating something that’s even better than the sum of its parts. Serve with brown rice to soak up the juices.
Toasted Quinoa with Chicken and MangoToasted Quinoa with Chicken and Mango
This protein-packed dish is simple to make. It features pan-seared chicken with a mango-cucumber-yogurt raita, with flavors influenced by the cooking of India.
Roasted Sweet Potato Salad with Pecans and Green OnionsRoasted Sweet Potato Salad with Pecans and Green Onions
This colorful roasted root vegetable salad is delicious alongside roasted meats and poultry. Sweet potatoes are high in nutrients and vitamins and they keep well, so they’re great to have on hand for healthy meals.
Salmon with Quinoa and Parsley VinaigretteSalmon with Quinoa and Parsley Vinaigrette
Salmon is a terrific source of omega-3 fatty acids, which are associated with heart health. Here, it pairs well with fresh parsley and quinoa, which has a mild flavor and light, fluffy texture.
Zucchini "Pasta" with Butternut SquashZucchini “Pasta” with Butternut Squash
In this clever twist on classic spaghetti, long strands of zucchini, made with our spiralizer, stand in for the pasta. It’s a delicious way to cut back on fat and up your intake of fresh vegetables.
Beet and Watercress Salad with Farm EggsBeet and Watercress Salad with Farm Eggs
Assertively peppery watercress is a good foil to the sweet, earthy flavor of beets in this salad. For the best taste and vibrant yolk color, seek out eggs from a local egg farm.
Butternut Squash Barley RisottoButternut Squash Barley Risotto
This version of risotto replaces traditional Arborio rice with barley; high in soluble fiber, it helps process cholesterol in the body. We also swapped out butter for olive oil, which is high in healthy fats. The cooking method remains the same so your final dish is still the creamy, comforting texture that defines a good risotto.
Cauliflower-Kale Soup with Crispy Kale ToppingCauliflower-Kale Soup with Crispy Kale Topping
Kale lends a beautiful green color to this silky cauliflower soup, which is completely vegan if you use vegetable broth instead of chicken. A garnish of crispy kale chips and pine nuts adds a satisfying crunch.
Crab and Shrimp Salad with Avocado and OrangesCrab and Shrimp Salad with Avocado and Oranges
Showcasing fresh crabmeat and shrimp, this bountiful main-course salad makes an impressive dish for guests. A citrusy vinaigrette and a mix of greens keeps it light and fresh.
Spicy Simmered Eggs with KaleSpicy Simmered Eggs with Kale
This simple, rustic dish is both healthy and hearty. Kale is braised with fragrant garlic, green onions and lemon juice, then protein-rich eggs are nestled into the greens, where they gently simmer to perfection.
Quinoa Salad with Dried Cherries and PistachiosQuinoa Salad with Dried Cherries and Pistachios
Grain salads like this one — with sweet-tart dried fruit and crunchy nuts — will last for several days in the refrigerator and will take on even more flavor as they sit. You can make the salad on a Sunday and pack it for lunch any day of the week.
Parmesan Broth with Lemon, Chicken and SpinachParmesan Broth with Lemon, Chicken and Spinach
Chicken soup soothes the soul, and our version will help you start the year off on a comforting, cleansing note without sacrificing flavor. This recipe comes together quickly when you use shredded rotisserie or grilled chicken; add the rind from a piece of Parmesan cheese during cooking to add depth to the soup.
Halibut with Grapefruit, Parsley and FennelHalibut with Grapefruit, Parsley and Fennel
Halibut is a great fish to cook because it’s firm and stays nice and juicy when panfried or roasted. Paired with shaved fennel and fresh citrus segments, this recipe is as elegant as it is satisfying and re
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Clone: Recipe Roundup: Clean Eating Recipes

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Ring in the new year with meals that showcase whole, natural foods at their most delicious. Focus on recipes with fresh, seasonal vegetables, nutritious whole grains and lean proteins, and you’ll be surprised how easy healthy eating can be. Here are some of our favorites!

 

Chopped Salad with Broccoli, Egg and RadicchioChopped Salad with Broccoli, Egg and Radicchio
Whenever you make hard-cooked eggs, cook a few extra to have on hand for adding protein and heft to salads like this one. For a lower-fat version, omit the cheese and remove the yolks from the hard-cooked eggs.
Wheat Berries with Roasted Parsnips, Butternut Squash and Dried CranberriesWheat Berries with Roasted Parsnips, Butternut Squash and Dried Cranberries
This hearty dish combines wheat berries (whole wheat kernels) with roasted root vegetables for a quick side dish or light dinner.
Chicken with Squash, Turnips and ShiitakesChicken with Squash, Turnips and Shiitakes
Braising chicken with earthy mushrooms and root vegetables allows all the flavors to mingle, creating something that’s even better than the sum of its parts. Serve with brown rice to soak up the juices.
Toasted Quinoa with Chicken and MangoToasted Quinoa with Chicken and Mango
This protein-packed dish is simple to make. It features pan-seared chicken with a mango-cucumber-yogurt raita, with flavors influenced by the cooking of India.
Roasted Sweet Potato Salad with Pecans and Green OnionsRoasted Sweet Potato Salad with Pecans and Green Onions
This colorful roasted root vegetable salad is delicious alongside roasted meats and poultry. Sweet potatoes are high in nutrients and vitamins and they keep well, so they’re great to have on hand for healthy meals.
Salmon with Quinoa and Parsley VinaigretteSalmon with Quinoa and Parsley Vinaigrette
Salmon is a terrific source of omega-3 fatty acids, which are associated with heart health. Here, it pairs well with fresh parsley and quinoa, which has a mild flavor and light, fluffy texture.
Zucchini "Pasta" with Butternut SquashZucchini “Pasta” with Butternut Squash
In this clever twist on classic spaghetti, long strands of zucchini, made with our spiralizer, stand in for the pasta. It’s a delicious way to cut back on fat and up your intake of fresh vegetables.
Beet and Watercress Salad with Farm EggsBeet and Watercress Salad with Farm Eggs
Assertively peppery watercress is a good foil to the sweet, earthy flavor of beets in this salad. For the best taste and vibrant yolk color, seek out eggs from a local egg farm.
Butternut Squash Barley RisottoButternut Squash Barley Risotto
This version of risotto replaces traditional Arborio rice with barley; high in soluble fiber, it helps process cholesterol in the body. We also swapped out butter for olive oil, which is high in healthy fats. The cooking method remains the same so your final dish is still the creamy, comforting texture that defines a good risotto.
Cauliflower-Kale Soup with Crispy Kale ToppingCauliflower-Kale Soup with Crispy Kale Topping
Kale lends a beautiful green color to this silky cauliflower soup, which is completely vegan if you use vegetable broth instead of chicken. A garnish of crispy kale chips and pine nuts adds a satisfying crunch.
Crab and Shrimp Salad with Avocado and OrangesCrab and Shrimp Salad with Avocado and Oranges
Showcasing fresh crabmeat and shrimp, this bountiful main-course salad makes an impressive dish for guests. A citrusy vinaigrette and a mix of greens keeps it light and fresh.
Spicy Simmered Eggs with KaleSpicy Simmered Eggs with Kale
This simple, rustic dish is both healthy and hearty. Kale is braised with fragrant garlic, green onions and lemon juice, then protein-rich eggs are nestled into the greens, where they gently simmer to perfection.
Quinoa Salad with Dried Cherries and PistachiosQuinoa Salad with Dried Cherries and Pistachios
Grain salads like this one — with sweet-tart dried fruit and crunchy nuts — will last for several days in the refrigerator and will take on even more flavor as they sit. You can make the salad on a Sunday and pack it for lunch any day of the week.
Parmesan Broth with Lemon, Chicken and SpinachParmesan Broth with Lemon, Chicken and Spinach
Chicken soup soothes the soul, and our version will help you start the year off on a comforting, cleansing note without sacrificing flavor. This recipe comes together quickly when you use shredded rotisserie or grilled chicken; add the rind from a piece of Parmesan cheese during cooking to add depth to the soup.
Halibut with Grapefruit, Parsley and FennelHalibut with Grapefruit, Parsley and Fennel
Halibut is a great fish to cook because it’s firm and stays nice and juicy when panfried or roasted. Paired with shaved fennel and fresh citrus segments, this recipe is as elegant as it is satisfying and refreshing.
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30 Days, 30 Ways: Make Time for Breakfast

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All throughout January we’re bringing you 30 Days, 30 Ways to Good Health, a series of easy strategies for overall wellness (and because we love food, it’s focuses on the foods and cooking techniques to add into your life instead of what to take away.) Read on for our latest eat well strategy: make time for breakfast.

 

Rise and shine to a nourishing bowl of oatmeal or fluffy scrambled eggs! These delicious breakfast dishes are cozy and comforting and come together in no time.

 

Mushroom Omelette with Fontina and ThymeMushroom Omelette with Fontina and Thyme
The earthy flavors of mushroom, thyme and fontina cheese pair particularly well in this omelette. Serve with thick slices of artisan bread, brushed with extra-virgin olive oil and toasted under the broiler.
Muesli with Almonds, Coconut and Dried FruitMuesli with Almonds, Coconut and Dried Fruit
This mixture of oats, dried fruit and nuts gets added whole-grain heft from puffed brown rice and bran flakes. Pour it over milk or yogurt for a fiber-rich breakfast.
Egg Sandwiches with Wilted SpinachEgg Sandwiches with Wilted Spinach
This egg sandwich is tasty enough for a weekend brunch but quick enough to assemble for weekday mornings. Baking the eggs instead of frying adds to the ease.
Smoked Salmon Scramble with Cream Cheese and HerbsSmoked Salmon Scramble with Cream Cheese and Herbs
Smoked salmon and cream cheese make a perfect pairing when tucked into a fluffy egg scramble such as this one. A sprinkling of chopped fresh chives and dill adds a fresh herbal flavor.
img99lPoached Eggs with Sweet Pepper Piperade
Pipérade is a Basque-style sauté of sweet onions and colorful peppers. Choose different colors of peppers for the maximum variety of antioxidants, plus a high dose of naturally occurring vitamin C to start your day.
Spicy Simmered Eggs with KaleSpicy Simmered Eggs with Kale
This simple, rustic dish is healthy and hearty. Winter kale is braised with fragrant garlic, green onions and lemon juice, then protein-rich eggs are nestled into the kale to gently simmer to perfection.
Steel-Cut Oats with Honeyed Pears and Glazed PecansSteel-Cut Oats with Honeyed Pears and Glazed Pecans
Steel-cut oats result in a textured oatmeal, with a deliciously chewy yet tender bite. They do require longer simmering than regular oatmeal, but it’s worth the effort (and it’s easy to plan ahead). Top with crunchy sugared pecans and cinnamon-coated pears, and you’ll be in oatmeal heaven.
Baked Eggs with Spinach and CreamBaked Eggs with Spinach and Cream
Baking eggs in individual ramekins along with a little butter and cream is a classic French preparation. The cooking is hands-off, so you can put away your spatula. Also, you bake and serve the eggs in the same vessel, saving dishes.
Maple-Almond GranolaMaple-Almond Granola
Lightly sweetened with honey and maple syrup, this crunchy fruit-and-nut granola will become a staple. Make a big batch and keep it on hand to sprinkle over low-fat or nonfat milk or yogurt for an easy, wholesome start to the day.
Toasted Breakfast SandwichToasted Breakfast Sandwich
Made with crispy bacon, fried eggs and cheddar cheese, this sandwich is perfect for a quick morning when you crave a hot breakfast. Fresh arugula adds
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Easiest-Ever One-Pot Dinners: Skillet Edition

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This week, we’ve decided to go after a good cause. We’re focused on meals that require only one item—a skillet, Dutch oven, wok, you name it—and you get to figure out what to do with all that extra time you’ve regained from not having to clean a sink full of dishes.

 

We can’t mention one-pot dinners without highlighting the versatility of the skillet. These shallow, wide pans are ideal for sautéing, searing and broiling (especially if you use one that’s made of cast iron, enameled cast iron or stainless steel). Below, you’ll find a week’s worth of one-pot recipes to also demonstrate the ease of cooking with a kitchen skillet.

 

Spicy Simmered Eggs with KaleSpicy Simmered Eggs with Kale 

This vegetarian dish is surprisingly hearty, featuring eggs nestled into a bed of garlicky braised kale. A garnish of red pepper flakes adds just the right amount of heat.

Pork Medallions with Roasted Nectarines 

Pork tenderloin, a lean source of protein, is also quick-cooking when sliced into medallions. Match its inherent sweetness with roasted stone fruit (or apples, cooked a little bit longer, in the winter).

Steak Piperade 

Inexpensive, flavorful skirt or flank steak is ideal for a quick weeknight meal. For this one-pan dish, steak is seared in butter at high heat, and its browned bits are used to flavor the Basque pepper, onion and tomato specialty known as piperade.

Smoked Salmon Frittata with Goat Cheese 

This dish works equally well as the basis of a hearty weekend brunch as it does for dinner, served with a big bowl of baby greens and a crisp white wine.

Chicken Tagine with Preserved Lemons and OlivesChicken Tagine with Preserved Lemons and Olives 

This colorful Moroccan stew offers deep spices, but stays light and bright with tart citrus, briny green olives and fresh cilantro. For an authentic presentation, serve on a bed of couscous.