These roll-ups are a low-carb option for regular lasagna. Stuffed with spinach, garlic and ricotta cheese, they offer a good amount of calcium and nutrients.
People often gravitate towards roasting potatoes and other root vegetables like carrots, but you can roast them all! Brussels sprouts, broccoli, beets, even leafy greens like kale and of course, as featured in this recipe, cauliflower will become even more irresistible when roasted.
Of “Summer on a Plate,” Damian says, “This dish is literally summer on a plate, hence the name. It’s one that trainees will soon be making as part of their culinary curriculum. I chose it because the relish uses lots of in-season produce available at any local farm stand, plus it’s versatile and can be eaten on its own or as a topper for any protein, even grilled fish!.”
These zucchini “fries” are an easy and fun way to eat your veggies! They are simple to prepare and can make an excellent side dish or fun snack for kids. Don’t have a spiralizer? Just slice them into chips and follow the recipe as written.
Have you tried falafel? This Middle Eastern food is made of smashed chickpeas, herbs, and spices that are formed into small patties and baked or fried. Falafel can be added to a wrap, pitas, salad, or enjoyed as is. The cucumber-yogurt sauce featured in this recipe, called
tzatziki, is a common dipping sauce served with falafel.
This is an excellent way to fold more greens into your regular routine. This is a vegetarian dish, the beans and farro joining forces to make a perfect protein. If beans are not for you, simply leave them out and top this dish with grilled chicken or fish.