Healthy Recipes

Salmon roasted with plum tomatoes, kalamata olives, orange zest, and fresh rosemary. A Mediterranean one-pan dinner where slow-blistered tomatoes turn into a rustic sauce for the fish.

Grilled turkey burgers seasoned with chipotle, cumin, cilantro, and allspice, topped with tangy quick-pickled red onions on whole wheat buns. Lean, bold, and ready in 30 minutes.

Pasta salad with asparagus, baby corn, sun-dried tomatoes, and fresh herbs. A fast, pantry-friendly cold salad that comes together in 15 minutes with Italian or Caesar dressing.

Sweet and spicy salsa comes together from just three ingredients: ripe roma tomatoes, scallions, and hot-and-sweet jalapenos. Dice, mix, and scoop. A fresh, low-calorie salsa ready in minutes.

Moroccan-style roasted root vegetables with a chermoula oil of garlic, paprika, and cumin. Russet and sweet potato, turnip, rutabaga, carrot, and butternut squash roasted into crisp-edged, spice-slicked fall flavor.

Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.

Spinach calzones with blue cheese, sliced mushrooms, Vidalia onion, and garlic on refrigerated pizza dough. A 22-minute vegetarian dinner that folds into four golden personal pockets.

Green salad with a bright, oil-free orange juice dressing, blended with lemon, mint, and fennel seed. Tossed with feta, black beans, and crunchy almonds for a light, fat-free citrus salad.

Pan-seared halibut over a mashed fava bean purée with fresh mint and lemon zest. A spring dinner that bridges tender flaky fish with grassy, herbaceous mashed favas.

Grilled vegetable pizza with fresh mozzarella, cherry tomatoes, red onion, olives, and capers finished with peppery arugula. Fire-kissed crust from the grill, never the oven, for smoky char and crisp edges.

Oasis carrot salad boils carrots tender then marinates them in garlic-onion-vinegar dressing, finished with fresh cilantro and parsley. A bright, make-ahead North African-style side.

Sauteed mushrooms in garlic-sherry sauce, a Spanish tapas-style appetizer of mushrooms seared with garlic and chili, splashed with sherry, and finished with lemon and parsley. Quick, garlicky, and vegetarian.

Vegan red beans and rice: two kinds of red beans simmered with chili, cumin, and tomato, folded into brown rice and served with fresh salsa. A high-fiber, gluten-free, meatless take on the Southern classic.

Unfried green tomatoes bake crispy in a cornmeal-flour crust, topped with a warm fresh tomato gravy with mushrooms and onions. A Southern classic with all the crunch and none of the deep-frying.

Roasted sweet potato sticks tossed in soy sauce, ginger, coriander, and garlic powder. A savory-sweet twist on fries that's vegan, high-fibre, and ready in 40 minutes.

Frozen banana nut pops dipped in apple juice concentrate and rolled in Grape Nuts cereal. A 3-ingredient healthy frozen treat that kids actually finish.