Vegetarian Dinners for Two
Shiitake and Asparagus Sauté with Poached Eggs
Dinner need not center around meat. Here, earthy meaty shiitake mushrooms balance lemony asparagus and a rich, perfectly poached egg. Serve with Herbed Roasted New Potatoes. Make it vegetarian by using vegetable stock instead of chicken.
If you're pro-pepper, this combination of sweet and heat will tickle your tastebuds—and it takes less than half an hour to make! Look for mild Sweety Drop peppers at specialty stores, or buy them on Amazon, here. You can also use chopped pickled sweet cherry peppers instead. A baking steel works great here if you preheat it for an hour.
Quinoa Bowls with Avocado and Egg
This quick, satisfying breakfast is loaded with anti-inflammatory foods extra-virgin olive oil, avocado, tomatoes, quinoa, and omega-3 eggs. For even more anti-inflammatory benefit, serve with an orange or grapefruit.
Acorn Squash With Sage-Cranberry Rice Stuffing
Hack the cooker so that you can make smaller amounts with great results. For a stew or braise, use smaller amounts, place into 8- or 10-ounce ramekins, and set those down in the cooker to slowly simmer to perfection while you’re at work. With this recipe, you’re basically treating the slow cooker like a small steam oven.
Farro Breakfast Bowl
This meal in a bowl takes its morning cue from soft-boiled eggs and a dollop of yogurt, and then goes savory with toasty cumin-scented farro and a creamy avocado. It’s also perfectly portioned for two. Boil the farro like pasta—in plenty of water that you’ll drain off—to cut the cook time in half. Toasting the farro in a little oil is a great way to revive any leftover cooked whole grains. Whole-milk Greek yogurt has a cool, luxurious mouthfeel that brings all the elements together. It also has more protein than reduced- or nonfat yogurt. Add Blistered Tomatoes with Kale on top for a final touch of veg.
Spinach, Hummus, and Bell Pepper Wraps
Make this super-simple wrap the night before, wrap in parchment paper or plastic wrap, and store in the fridge—just grab it in the morning on your way out the door. Use Flatout Light whole-grain flatbreads to keep calories in check; you can find them at most supermarkets, usually in the bakery section.
Egg-Topped Quinoa Bowl
Here, the yolk of the fried egg serves as a dressing (without you having to do anything extra) to coat nutrient-dense quinoa. Pancetta adds a snap of savory satisfaction to earthy kale, while all-season cherry tomatoes, meaning you can make it whenever, lend a fresh pop of bright flavor. Sub steel-cut oats, bulgur, or leftover brown rice for quinoa. The hot sauce gives this simple dish a kick in the pants.
Farro, Green Bean, and Kale Salad
Pouched precooked farro (which you’ll find on the rice and grains aisle of some larger supermarkets) is a great product to keep on hand. It’ll keep for months in the pantry, reheats in just 90 seconds, and is versatile enough to go into salads, soups, pilafs, and more. You can also cook your own farro if you have time; you’ll need 2 cups for this recipe. This salad holds up beautifully for several days, so feel free to double the recipe and have lunch in the bag for nearly the whole week.
Spanish “Tortilla” Omelet
Say hello to next-level breakfast for dinner. Inspired by a traditional crispy, potato-studded Spanish tortilla, our quick-fix fluffy omelet is topped with potato chips for a touch of crunch.
Eggplant and Goat Cheese Sandwiches
Transform sandwich night with this hearty veggie-laden stacker. You can peel the eggplant, but the sandwiches are prettier with the deep-purple skin intact. Rich goat cheese adds another dimension of flavor.