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Light Recipes

Explore 309 recipes, 2 videos, and more

Pork Tenderloin with Roasted Fall Vegetables

Time:45 mins
Ingredients
  • Coarse salt and ground pepper
  • 4 garlic cloves, minced
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 2 pork tenderloins (about 2 pounds total), excess fat and silver skin removed
  • 1 pound brussels sprouts, trimmed and quartered (6 cups)
  • 1 1/2 pounds small parsnips (about 12), peeled and thinly sliced
  • 2 medium red onions, cut into 1/2-inch wedges
  • 1 tablespoon chopped fresh thyme leaves
  • 2 tablespoons fresh lemon juice
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Apple-Beet Juice

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Tortellini with Lemon and Brussels Sprouts

Time:25 mins
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Spice-Rubbed Fish with Lemony Rice

Time:30 mins
Ingredients
  • 4 teaspoons unsalted butter
  • 1 small yellow onion, diced small
  • 1 garlic clove, roughly chopped
  • 1 cup basmati rice
  • 1/2 teaspoon poppy seeds (optional)
  • 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
  • 2 cups low-sodium chicken broth
  • 1 medium zucchini, halved lengthwise and cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 2 teaspoons Coriander Spice Mix
  • 1 pound cod or other firm white-fleshed fish, cut into 4 fillets
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Shrimp Club Salad

Time:30 mins
Ingredients
  • Salt and pepper
  • 1/2 pound large or jumbo shrimp, peeled and deveined (tails left on)
  • 1/2 loaf rustic bread, crusts removed, cut into 3/4-inch cubes
  • 1 tablespoon olive oil
  • 1/4 cup mayonnaise
  • 2 tablespoon chopped fresh chives
  • 3 to 4 teaspoons lemon juice
  • 4 slices cooked bacon (4 ounces), crumbled
  • 1 romaine lettuce heart, chopped
  • 1 pint large cherry tomatoes, quartered or halved
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Roast Chicken Tacos

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Chicken Salad with Apple, Pomegranate, and Beet

Time:35 mins
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Marrakesh Stew

Time:1 hour
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 large red onion, diced large
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 to 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground allspice
  • 4 large carrots, cut into 1-inch pieces
  • 2 russet potatoes, peeled and cut into 1-inch pieces
  • 1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) diced tomatoes
  • 3 3/4 cups low-sodium vegetable broth
  • 2 small eggplants, cut into 1-inch pieces
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • Cooked couscous (optional), for serving
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Avocado with Black Bean Salsa

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Frozen Fruit Salad and Warm Fruit and Nut Snack

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