Stumped by the idea of tonight’s meal? Try one of these deliciously rapid recipes from Williams-Sonoma Healthy in a Hurry.
COOK IT IN A FLASH
Vegetarian Burritos Warm a splash of olive oil in a frying pan over medium heat. Add any chopped vegetables you have on hand, such as bell peppers, carrots, broccoli, or mushrooms. Sprinkle with a pinch of cumin and sauté until the vegetables are softened. Add 1 can (15 oz.) low-sodium black beans, rinsed and drained, and a few dashes of hot sauce. Let the mixture cook, stirring occasionally, until the beans are warmed through. Season lightly with salt and pepper. Spoon over warmed whole-wheat tortillas and top with chopped fresh cilantro.
Peanut Tofu Stir-Fry Combine equal parts light coconut milk, peanut butter, and lime juice in a bowl. Add a pinch of red pepper flakes. In a nonstick frying pan over medium-high heat, warm a splash of olive oil. Add cubed firm tofu, minced garlic, minced fresh ginger, and fresh or frozen peas and stir-fry until the tofu is browned and the peas are warmed through, about 5 minutes. Add the peanut sauce and stir-fry until thickened. Season lightly with salt or low-sodium soy sauce. Serve over cooked brown rice.
NO COOKING NEEDED
Quick Salmon Salad Combine mixed baby greens, sliced fennel or blanched green beans, halved cherry tomatoes, cooked white beans, and flaked salmon, poached or canned, in a large bowl. Toss with white wine vinegar and extra-virgin olive oil. Sprinkle with salt and pepper.
Spinach Cobb Salad Toss together baby spinach leaves, sliced cooked beets, cubed avocado, shredded hard-cooked egg, and chopped smoked tofu or chopped cooked turkey breast in a large bowl. Toss with basic vinaigrette or purchased honey-mustard vinaigrette.
Mezze Plate Create a combination plate filled with your favorite Mediterranean ingredients, like whole-wheat pita, Roasted Red Pepper Hummus, marinated artichokes, olives, purchased stuffed grape leaves (dolmas), and sliced tomatoes and cucumbers sprinkled with vinegar.