Lasagna doesn’t always have to be assembled and baked; it can be thrown together quickly, like a regular pasta dish. Use no-boil lasagna noodles for this deconstructed lasagna. Despite the name, they do require boiling here, but they will be lighter than regular lasagna noodles. (Photo: Andrew Scrivani for The New York Times)
One thing I like best about this savory polenta is that if you do have leftovers, you can reheat them or grill them for quick meals, or even eat the leftovers cold. Take them to work or pack them in a lunchbox. I have made this dish two ways: In the first, shown here, roasted peppers are stirred into the millet halfway through. In the second version, peppers and onions are sautéed with garlic. (Photo: Andrew Scrivani for The New York Times)
In a world where sweet tooths are a common infliction, I have a raging "savory tooth." I crave chips, pizza, and French fries all the time. I am always eager to find healthy ways to satisfy my nutritional vice. Luckily, these broccoli bites are perfect for that purpose. Pairing broccoli (one of the most nutrient-dense vegetables) with healthy fat will satisfy and sustain you. This healthy snack recipe is also super easy and relatively quick to make. Saying "no" to junk food just got easier!
Cauliflower can stand up to rather bold seasoning. In this recipe, it gets garlic, sage, red pepper and capers. And it is browned in olive oil, which further enhances the flavor. If you want a terrific side vegetable, just serve the sautéed cauliflower and skip the rigatoni. But combining the cauliflower with large-format pasta, pecorino cheese and bread crumbs, then baking it until crisply golden, makes for a splendid meal. (Photo: Fred R. Conrad/NYT)
This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. (Photo: Andrew Scrivani for The New York Times)
NYT Cooking: This is a macaroni and cheese that's not too heavy and benefits mightily from the use of whole-wheat pasta and the addition of broccoli. You can assemble it ahead and bake it when you need it, or bake it ahead and reheat. There are a number of excellent whole wheat macaroni products on the market now. Check out Community Grains and MagNoodles. When you cook the macaroni, be sure to cook it for less time than usual so that it is more al dente