Seared Scallops with Caramelized Onions and Arugula
Serves 2 / This flavorful dish pairs well with roasted or mashed potatoes, as well as any kind of cooked whole grain, such as quinoa, brown rice, or farro. View recipe.
Warm Mediterranean Chickpea Salad
Serves 6–8 / Serve warm over a bed of fresh, mild greens, such as butter lettuce or mâche. Fantastic on its own or scooped up with warm pitas; leftovers make great lunch-box fare. View recipe.
Chard and Onion Frittata
Serves 6 / Serve this delicious, basic frittata with tomato salsa or pico de gallo, along with a green salad and crusty bread. Leftovers keep well in the refrigerator and make great high-protein snacks. View recipe.
Fennel and Turkey Bolognese with Quinoa Pasta
Serves 4 / Change the flavor of this family classic simply by substituting a different sauce, such as puttanesca or roasted vegetable. Like most pasta dishes, this is wonderful with the addition of freshly grated Parmesan cheese. View recipe.
Serves 10 / Polenta is often served soft and creamy, but it also sets to a firm texture that you can slice and grill, pan-fry, or broil. These tasty squares stand on their own with a smattering of cheese, or they can serve as a backdrop to a variety of toppings, as suggested. View recipe.