Recipes

Eggs Baked in Avocado
Serves 4 • 10 Minute Prep Time

For a one-two punch of omega-3s in your breakfast, try baking eggs in an avocado. Beyond the heart-healthy fatty acids and high protein count, this low-sugar and fiber-filled breakfast will kick off your day on a healthy high note.
Asian Cabbage Salad
Serves 24 • 10 Minute Prep Time • 1-3 hour chill time

Asian-inspired napa cabbage salad has a tart and tangy dressing made with rice wine vinegar. The toasted almonds on top give the recipe a great crunch.
Creamy Cole Slaw
Serves 8 • 10 Minute Prep Time

A package of shredded cabbage and carrots really cuts down on prep time for this coleslaw recipe. It's great for potlucks or to serve to your family on a busy weeknight.
Roasted Beet Salad with Beet Greens and Feta
Serves 6• 10 Minute Prep Time

Good cooks never discard the nutritious beet greens. Here, the greens are combined with roasted beets, capers and feta in a Greek-inspired salad. Offer this before roast leg of lamb with crisp potatoes.
Simmered Leeks
Serves 2-4 • 5 Minute Prep Time • 15 Minute Cook Time

This is a good way to prepare leeks. You can eat it by itself or use as a topping for steak, chicken, or fish, and you can also add sliced mushrooms! Either way, it's a delicious addition to dinner.
Feta and Spinach Pasta Salad
Serves 4 • 5 Minute Prep Time • 12 Minute Cook Time

A unique salad, packed with iron! Your kids will eat spinach, as long as you don't tell them it's spinach. Popeye would have loved this!
Creamy Dill Potato Salad
Serves 8 • 10 Minute Prep Time • 18 Minute Cook Time • Chill for 8 hours

The recipe couldn’t be easier. It’s just boiled new potatoes tossed with a dressing of sour cream, vinegar, green onions, fresh dill, salt and pepper. What’s surprising is how much mileage you get out of so few ingredients. The credit lies with the sour cream, which provides a perfectly tangy base for the potatoes.
Butter Lettuce with Apples, Walnuts and Pomegranate Seeds
Serves 4 • 10 Minute Prep Time

Butter lettuce, grown hydroponically, is a great way to add green to your cold-weather menus. This quick and easy salad is so tasty that Mary-Frances Heck, Bon Appétit's Associate Food Editor, throws some leftover roast chicken on top and calls it a meal.
Arugula and Fennel Salad
Serves 4 • 15 Minute Prep Time

When you need a simple salad to make the meal complete, this tumble of arugula and shaved fennel is all you need. The combo of peppery arugula and sweet, crunchy fennel so delightfully addictive
Rainbow Chard with Pine Nuts, Parmesan and Basil
Serves 4 • 5 Minute Prep Time • 10 Minute Cooking Time

With this simple modification, it's a whole new take on chard and one that we're glad to have in our repertoire. The basil is especially great, like a jolt of summer dropped into the greens.
Superfood salad with cocoa nibs
Serves 4 • 10 Minute Prep Time • 30 Minute Set Time

Usually if anyone mentions the word “Quinoa” we immediately turned off a dish, it’s often made so badly that it resembles a soggy mush of squirly disappointment but if cooked well and combined with some peaky flavours it’s actually rather nutty and lovely and this salad proves just that.
Zucchini and Potato Bake
Serves 6 • 15 Minute Prep Time • 1 Hour Cooking Time

This dish comes together quickly, and can be baked in the oven along with roasts and fowl.
Butternut Squash & Greens Kuku
Serves 6 • 10 Minute Prep Time • 20 Minutes Cooking Time

Kuku is a traditional Iranian egg dish made with more greens than a frittata. Serve warm or at room temperature.
Roasted Broccoli with Lemon & Pine Nuts
Serves 4 • 10 Minute Prep Time

Looking for a new way to eat broccoli? Try Melissa Rubel Jacobson Lemon Roasted Broccoli, with lemon, Parmesan and pine nuts
Cucumber-Dill Soup with Scallions
Serves 6-8 • 30 Minute Prep Time • 2 hour chill time

Kids will love this chilled soup, and its simple enough for them to prepare.