Foods by "Healthy" category| Page 12

Red and Green Cabbage Slaw with Caraway

Turkish Zucchini Pancakes

Red Lentil Soup

Gravlax with Mustard Sauce

Author: Marcus Samuelsson

Minted Orange, Fennel and Red Onion Salad

Herbed Quinoa Pilaf

Author: B. Smith

Pearl Couscous with Olives and Roasted Tomatoes

Five Spice Short Ribs With Carrot Parsnip Purée

Pretty much everyone loves a tender, beefy plate of short ribs. We made them even more irresistible with subtle five-spice powder and a bright root-vegetable mash.

Author: Rhoda Boone

Grilled Swordfish with Cucumber Lime Salsa

Parmesan Crusted Cod Fillets

Cod fillets are one of our favorites; covered with Panko crumbs and baked gives them a crunch topping and tender, flaky fish inside. I serve this with the julienned carrots and also with spinach I've lightly...

Author: TasteTester

Arugula Salad with Pomegranate and Toasted Pecans

Author: Kathryn Matthews

Grilled Shrimp with Chile, Cilantro, and Lime

Author: Zakary Pelaccio

Zucchini Raisin Bran Muffins

Asian Salmon Bowl with Lime Drizzle

Author: Larraine Perri

Rice and Lentil Salad with Orange and Dried Cherries

Charred Heirloom Tomatoes with Fresh Herbs

Author: Cristina Ceccatelli Cook

Shrimp and Linguine Fra Diavolo by Emeril

Make and share this Shrimp and Linguine Fra Diavolo by Emeril recipe from Food.com.

Author: redsoxgirl09

Citrus Salad with Fennel Vinaigrette

Chicken with Roasted Lemon and Rosemary Sauce

Author: Michael Chiarello

Lemon Shortcakes with Strawberries

Pasta Salad with Tomatoes and Peas

Braised Swiss Chard with Currants and Feta

Mixed Greens with Walnuts and Roasted Onion Dressing

SIMPLE OVEN BAKED SEA BASS

Grilled Pork Loin with Fire Roasted Pineapple Salsa

Author: Beth Janes

Creamy Zucchini Basil Soup

Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.

Author: Amy Myers, MD

Beef, Shiitake, and Snow Pea Stir Fry

Author: Bon Appétit Test Kitchen

Melted Broccoli Pasta With Capers and Anchovies

In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.

Author: Sheela Prakash

Red Snapper with Potatoes, Tomatoes and Red Wine

Dried Fruit Compote with Vanilla and Orange

Lentil Salad with Tomato and Dill

Green Tomato and Red Onion Relish

Author: Jill Silverman Hough

Insanely Good Chocolate Brownies

Author: Rebecca Katz

Spiced Peppers and Eggplant

Author: Alison Roman

Herbed Chicken in the Slow Cooker

Author: Catherine McCord

Herbed Roasted Winter Vegetables

Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley

Indian Shrimp Curry

Author: Ian Knauer

Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese

Author: Sara Foster

Firehouse Chicken

Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.