Embrace the anchovies! They melt into the background of dishes, adding depth of flavor (as well as protein and heart-healthy omega-3s) without a fishy taste—really. Thanks to the wholewheat pasta and cruciferous veggies, this meal is high in fiber, too.
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Tuesday, August 4, 2020
Baked Pear and Chestnut Crumble
Roasting gives these pears a deep, rich flavor that provides the perfect contrast to tangy yogurt and the pop of sweetness from balsamic vinegar. Oats, pears, and chestnuts combine to give this 5 grams of fiber—pretty good for dessert!
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One-Pan Cod with Fennel and Tomatoes
Cooking fennel mellows out its anise flavor. Native to the southern Mediterranean region, this vegetable is known to help with digestion, and it’s also high in vitamin C. You could easily swap in regular cod fillets for the cod loins; they will just need less cooking time. This dish would be wonderful served over whole-wheat couscous to soak up the juices.
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Crispy Mushroom Flatbread
Mushrooms are packed with nutrients, including vitamin D, and their meaty texture and umami-rich, savory flavor make this flatbread ultra-satisfying. A mixture of fresh herbs adds antioxidant power— and an earthy, mouthwatering aroma.
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Linguine with Clams and Greens
This classic dish has the flavor you know and love—but gets a nice nutritional boost from lemony kale and whole-wheat pasta.
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Pork Tenderloin with Squash 'Noodles' and Arugula
Pork and prunes are a classic pairing in northern Italian cooking, and this twist delivers protein, polyphenols, and vitamins and minerals. If you don’t have Marsala wine on hand, try subbing in some red, or even rosé.
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