Lunch
CAULIFLOWER KITCHARI

CAULIFLOWER KITCHARI

Kitchari is an Ayurvedic dish of seasoned mung beans and rice cooked over low heat until they have a porridge-like consistency. The resulting entrée is comforting and nourishing.YIELD: SERVES 42 Tbs. plus 1½ tsp. ghee (clarified butter) divided½ tsp. minced fresh...

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ARTICHOKE-POTATO MEDLEY

ARTICHOKE-POTATO MEDLEY

Adding artichokes to potatoes helps boost this medley’s fiber and nutrient content. For extra color, use a combination of potato varieties and serve on a bed of arugula or watercress. YIELD: SERVES 6 1 lb. small red potatoes, quartered2 10-oz. boxes frozen artichoke...

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SWEET POTATO & EGG STACKS

SWEET POTATO & EGG STACKS

One frying pan is all you need to make these spice-laced alternatives to eggs Benedict. YIELD: SERVES 4 1 sweet potato, peeled and shredded5 large eggs, divided¼ tsp. ground coriander, divided¼ tsp. ground cumin, divided5 Tbs. vegetable oil, divided1 cup crushed...

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HUEVOS RANCHEROS ENCHILADAS

HUEVOS RANCHEROS ENCHILADAS

Thin egg crêpes replace tortillas in a high-protein version of a Mexican favorite. The recipe is great for brunch because everything can be assembled the day before, then baked just before serving.YIELD: SERVES 610 medium eggs½ cup chopped onion1 tsp. ground cumin1½...

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CARROT-RICOTTA QUICHE IN A PHYLLO CRUST

CARROT-RICOTTA QUICHE IN A PHYLLO CRUST

With phyllo dough on hand, a homemade quiche crust takes only a few minutes to assemble—no rolling pin necessary! Layers of phyllo are also much lower in fat and calories than a traditional quiche crust.YIELD: SERVES 65 sheets frozen phyllo dough, thawed2 large eggs1½...

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BUTTERNUT SQUASH & GREENS KUKU

BUTTERNUT SQUASH & GREENS KUKU

Kuku is an Iranian egg dish made with more greens than a frittata. It’s traditionally served in small squares warm or at room temperature.YIELD: SERVES 41 Tbs. olive oil, divided8 oz. butternut squash, cut into ½-inch cubes (2 cups)1 medium leek, thinly sliced1 5-oz....

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AQUAFABA MERINGUE

AQUAFABA MERINGUE

This basic meringue recipe can be used to make cookies and pie toppings. The liquid from any cooked beans can be used as aquafaba—just make sure it’s thick and has a viscosity similar to egg whites.MAKES 2 CUPS¾ cup aquafaba (liquid from 1 15-oz. can chickpeas or...

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SPICY PEANUT STEW

SPICY PEANUT STEW

This West African stew gets its distinctive taste from creamy peanut butter and chile-laced chopped tomatoes. It’s served over rice and garnished with watercress for a one-dish meal.YIELD: SERVES 62 Tbs. olive oil1 medium onion, diced (about 1 cup)1 celery stalk,...

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SMOKY VEGETABLE & WHEAT BERRY STEW

SMOKY VEGETABLE & WHEAT BERRY STEW

Wheat berries and dried white beans are cooked directly within this long-simmering soup, lending body and flavor to the broth. Feel free to substitute other beans for the white beans—heirloom varieties work especially well.YIELD: SERVES 4½ cup dried white beans2 Tbs....

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PASILLA CHILE POSOLE

PASILLA CHILE POSOLE

This hearty Mexican stew is flavored with mild pasilla chiles, which are sold dried in small packages. The garnishes make for a fun meal that lets everyone at the table customize their serving according to taste.YIELD: SERVES 4POSOLE2 4- to 5-inch dried pasilla...

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