Find all the healthy recipes from Cooking Light's November 2018 issue.

February 27, 2018
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Jennifer Causey

KEY

F      Fast
G     Gluten Free
M     Make Ahead
V     Vegetarian
Check out all of our staff faves in Italic

Appetizers

Sweet potatoes make a wonderful base for a creamy dip, creating a smooth texture and faintly sweet flavor. Toasting the curry paste in the first step helps to deepen the flavor and is worth the extra couple of minutes.

Jennifer Causey

Beverages

Make this cocktail the morning of—or the night before—the Thanksgiving feast, then let guests ladle out cups as they arrive. We like to keep the punch chilled using an ice ring with lemon and apple slices frozen inside.

Kelsey Hansen

Breads

These tender, lightly sweetened whole-grain muffins have a special can’t-put-your-finger-on-it flavor thanks to garam masala. Look for garam masala in the spice aisle; large spice brands make it. If you don’t have it or can’t find it, you can substitute an equal amount of cinnamon.

Jennifer Causey

Condiments & Sauces

Caitlin Bensel

Desserts

Tara Donne

Main Dishes

Beef & Lamb

This super fast weeknight meal comes together in 20 minutes, but is elegant enough to impress a date, or wow a family. The blue cheese and honey give the salad plenty of depth and flavor, and the coffee adds an unbeatable richness to the steak. (Don't worry. It's not enough to keep anyone up.) And it all comes together at just 427 calories per serving! Serve this company-worthy entrée with garlic mashed potatoes and sautéed green beans, and pour a bottle of cabernet sauvignon.

Caitlin Bensel

Fish & Shellfish

Heart-hero salmon teams up with protein- and fiber-forward quinoa to fill you up; spinach delivers a hit of iron, while green beans and cucumber up the veggie count. Great warm or at room temperature, this also makes a standout packed lunch.

Caitlin Bensel

Poultry

Kelsey Hansen

Vegetarian

Give your favorite fall salad a hearty boost by swapping grilled purple cabbage in place of the traditional iceberg. It's crunchy, and rich, and chock-full of Vitamin C. Losing the bacon keeps this starter vegetarian. And sumac—a purple spice with a bright, tart flavor—is well worth finding and keeping on hand. Look for it in Mediterranean groceries or specialty spice shops. It shouldn't be too difficult to find.

Greg DuPree

Pasta

This vegetarian pasta dish looks special, but it’s doable for a weeknight dinner if you roast and refrigerate the tomatoes in advance. You can store them in an airtight container up to two days.

Greg DuPree

Sides

Caitlin Bensel

Baked Sweet Onions GV
Beet and Citrus Salad with Almond Gremolata GMV
Broccoli-Artichoke Casserole V
Brussels Sprouts Tarte Tatin V
Cauliflower Salad with Tahini Dressing FGV
Cauliflower Steaks G
Celery-and-Parsley Salad with Wine-Soaked Raisins FGMV
Chermoula Smashed Potatoes with Pickled Onions GV
Collard Greens Panzanella with Hot Sauce Vinaigrette MV
Creamed Spinach with Hazelnuts
Creamy Broccoli-Cheddar Casserole MV
Curried Cauliflower Gratin FG
Easy Corn Pudding MV
Elote Corn Pudding MV
Fall Fruit Salad FGMV
Farro Stuffing with Miso Mushrooms M
Garlic Mashed Potatoes with Chile-Paprika Butter FGMV
Glazed Brussels Sprouts FGV
Glazed Red Pearl Onions GMV
Green Beans Amandine FGMV
Harissa-Roasted Carrots with Pistachios GV
Lower-Sugar Sweet Potato Casserole GMV
Olive Oil Mashed Potatoes GMV
Pancetta, Kale, and Raisin Stuffing M
Panko-Crusted Acorn Squash V
Parmesan-Crusted Potato Gratin GV
Potato-Butternut Gratin with Poblano Béchamel V
Prosciutto Green Bean Bundles with Crispy Mushrooms GM
Quick Stovetop Mac and Cheese FGV
Radicchio Salad with Angostura Vinaigrette FGV
Roasted Brussels Sprouts with Mustard Dressing FGV
Roasted Carrot and Parsnip Batons with Tahini Dip GV
Roasted Parsnips with Olives FGV
Roasted Root Vegetables with Balsamic-Maple Glaze GV
Sausage, Apple, and Herb Stuffing M
Sausage, Herb, and Cranberry–Stuffed Onions M
Shaved Vegetable Salad with Warm Bacon Vinaigrette GM
Spanish Mac and Cheese F
Stuffed Sweet Potatoes with Toasted Meringue GMV
Swiss Chard Salad with Spiced Hazelnuts FGV
Wild Rice–Pecan Stuffing GM
Winter Greens and Citrus Salad FGMV

Soups & Stews

Christina Holmes