Healthy Dinner Recipes

Steaming the garlic with the artichokes mellows its flavor in this easy hors d'oeuvre. This recipe is included in Butterflied, Rolled, and Roasted Leg of Lamb.

All it takes is a sprinkling of salt and pepper to enhance the earthy flavors of the carrots in this simple side dish.

Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Choose a squash that feels heavy for its size and is free of soft spots. The soup can be garnished with toasted pepitas or a dollop of sour cream—or both.

This healthy snack you can make ahead and have a container handy when you are on-the-go.

Tortilla cups baked in a muffin tin are filled with a healthy and delicious mix of mushrooms, spinach, avocado and cheese.

Grape tomatoes are smaller than cherry tomatoes and less juicy, so they won't water down the ravioli. They're as colorful as candy, too (and almost as sweet).

Drizzle fruity extra-virgin olive oil over thin slices of potato, zucchini, and tomato for a low-fat summery potato gratin. A sprinkling of cheese provides nutty flavor.

This tasty, simple salmon recipe is from Anne Ford, of Palo Alto, California.

Flecked with coriander, cinnamon, and cumin, lamb meatballs rest on a bed of dill, parsley, and mint in this composed salad that takes cues from Middle Eastern cuisine. Serve them with a swipe of labneh and quick-pickled red onions and golden raisins—and enjoy the culinary journey. This recipe is featured in the cookbook Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com).

Artichokes aren't as prickly to prepare as they may seem. Let veggies take center stage and serve these as the main event.

Try serving this Classic Chicken Salad on a bed of mixed greens or on whole-grain bread.

Made with half beef and half shredded zucchini and cooked millet or quinoa, these flexitarian meatballs come together in just 30 minutes. Serve them with marinara sauce over roasted spaghetti squash or sauteed zucchini noodles.

This hearty ratatouille is a country dish from the Provence region of France that's an easy mix of seasonal vegetables, garlic, and olive oil.

Use our choose-your-own-adventure formula to make a big batch of soup starring any vegetables you please. Use vegetable broth or water to make it vegetarian, and omit the Parmesan to make it vegan. Check out our step-by-step guide.

This simple Asian-style gingery seafood dish goes well with Spicy Sesame Eggplant.

Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.

Cooking the salmon at a low heat makes for tender meat and a vibrant hue. Set off the fish's decadence with a little basil and a burst of tangy-sweet tomatoes.

This delicious vegetable, which you may see labeled as baby broccoli, broccolini, or asparation, is a cross between broccoli and Chinese kale. It has a slightly milder, sweeter taste than broccoli and a more tender texture.

Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.

No gluten, no problem! Riced cauliflower bound with an egg and two flavorful cheeses makes an excellent pizza crust.

Honey glazes this simple side dish of roasted sweet potatoes, carrots, and parsnips with sweetness and sheen. Walnut halves and thyme sprigs roast along with the vegetables for additional fall flavor.

This salsa goes well with grilled or broiled chicken, pork, seafood, or beef.

Shake up the standard fish fry night with this meal. Much easier than deep-frying, strips of firm white fish are coated in panko and baked in the oven until crisp on the outside and flaky and tender on the inside. Serve with soft flour tortillas and coleslaw mix for a fun weeknight dinner. 

These tasty burgers incorporate shredded Gruyère cheese and Dijon mustard in the patty, rather than on top, which prevents the bun from getting soggy. Breadcrumbs add even more texture.