Main Course

It may feel counterintuitive to leave the skins on the squash, but they’re edible and soften during roasting. You can also use butternut squash here.

You can easily sub out brown rice with another grain. Try farro, barley, kaniwa, or quinoa—the most “rice-like” grains.

With a fraction of the calories and fat content of poultry and meat, soy became a favorite food in the ’90s. This classic soy chili recipe comes from a 1996 issue of Better Nutrition.

Japanese sweet potatoes add Asian flair to this easy take on pho, a traditional Vietnamese noodle soup.

Golden beets and brilliant green pesto make this a beautiful dish. You can also use red or Chioggia beets in place of golden beets.

The bold flavor of rutabaga stands up to a spicy, garlicky red pepper sauce.

Grilled chicken takes on the coveted crispiness of a fried chicken dinner with this soon-to-be favorite recipe.

Eggplants can be long and skinny or short and fat. Choose one that falls somewhere in between so it will make four steaks of similar size.

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This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.

Punjabi-style saag curry is heavy on the cream and butter, and usually cooked with lamb. This lighter, vegetarian version of the creamy classic uses coconut milk for a more healthful twist.

Vindaloo, a classic spicy curry, is originally a Portuguese dish of spiced pork; it takes its name from the Portuguese vinha d'alhos, vinha for wine, and alho for garlic.

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