lunch

#WildChive, #slowfood, #veganbrunch

45min · 4 servings 14 to 16 oz. Brussels sprouts, trimmed and halved ▢ 2 Tbsp. extra-virgin olive oil, divided (sub avocado oil) ▢ 1 Tbsp. adobo sauce (from a can of chipotle peppers in adobo sauce) ▢ 1 Tbsp. maple syrup ▢ 1 tsp. kosher salt, divided ▢ 3 cups peeled and cubed butternut squash (from 1 small squash) ▢ 1 tsp. smoked paprika ▢ 1 tsp. garlic powder ▢ 1 cup dry quinoa ▢ 2 cups lower-sodium vegetable or chicken broth ▢ 2 to 3 handfuls of chopped kale ▢ Sliced avocado...

Elevate your salad game with this vibrant Chickpea Salad featuring a Miso Ginger Dressing that brings an irresistible Asian twist. Packed with protein-rich chickpeas, crisp veggies, and a tangy, umami-rich dressing, this dish is a perfect blend of flavors and textures. Whether you're looking for a healthy lunch option or a refreshing side dish, this salad is sure to impress with its bold taste and nourishing ingredients. Ideal for meal prep or a quick weeknight dinner, it's a delicious way...

Embrace the flavors of the season with this vibrant and nutritious winter vegetable slaw. Crafted by Fed and Fit, this recipe combines a colorful array of winter veggies, offering a refreshing crunch with every bite. Perfect as a side dish or a light lunch, this slaw is not only packed with vitamins and minerals but also bursting with taste. Enjoy a healthy twist on your winter meals with this easy-to-make, deliciously satisfying dish that will brighten up any table.

This is a dreamy spring salad that has it all - a bright, lemony dressing, sweet and crisp snap peas, verdant avocado, mozzarella, and marinated beans to bring everything together. I like to top it with pistachios to make is supremely green, which I feel like is spring's signature color.

A healthy quinoa bowl complete with lemon-herb marinated salmon, garbanzo bean salad, tender quinoa, crisp greens, feta cheese, kalamata olives, and topped with homemade Tzatziki. This Mediterranean Bowl with Salmon is hearty, healthy, delicious, and makes for the perfect prep-ahead meal.

This Sweet Potato, Squash and Kale Buddha Bowl is a delicious way to enjoy roasted fall root vegetables – just add some tahini dressing!

Summer Bliss Bowls with Sweet Potato Fritters and Jalapeño Ranch - you will not believe how easy these 5 ingredient fritters are!

Warm Lentil and Tomato Salad | Lauren Caris Cooks

Melissa Clark popularized this recipe when she wrote about it in The Times in 2013. Ina Garten included an adaptation of the recipe in her latest book, Cook Like a Pro, and when I saw it in there, I had to make it immediately. It is as delicious as promised and endlessly adaptable. Here are a few changes I've made: Omitted the tomatoes, though I would certainly include them if it were summer. Used raw, peeled Chioggia (candy cane) beets in place of the radishes. Used scallions in place...