Salmon Burgers with Warm Fruit Salsa
Prep/cook time: 30 minutes
Serves 4 / Frozen fruit and canned salmon keep this meal economical and no-fuss. Prep tips: If you have time, make the patties ahead and refrigerate; cold burgers hold together better during cooking. With a good knife you can simply chop the frozen fruit and add it directly to the skillet without think-ahead thawing. Frozen blueberries, raspberries, and rhubarb also work well. Serving tip: Serve with quinoa, roasted squash, or steamed potatoes. This salsa is equally wonderful on white fish such as tilapia and catfish. View recipe.
Asparagus-Potato Curry
Serves 4 / Ingredient tip: Edamame, widely available frozen, adds a wealth of protein and other beneficial nutrients. Chicken, shrimp, or chickpeas work too, as do frozen cauliflower, brussels sprouts, peas, and carrots. Freeze leftovers for future dinners. Serving tip: Ladle over cooked long-grain brown rice, with a dollop of sour cream or plain yogurt if desired. View recipe.
Chia-Crusted Tofu with Cauliflower Mash
Serves 4 / Prep tips: Chia seeds lend tofu a crunchy crust that is packed with fiber and good fats. (You can substitute sesame seeds if you like.) Sprinkle chia seeds into the mashed cauliflower for extra fiber. Grated sharp cheddar cheese, minced chives, and nutmeg are also welcome mash additions. View recipe.
Chicken and Broccoli Pasta with Spinach Pesto
Serves 4 / Prep tip: Greenhouse-grown basil lends a taste of summer to this easy dish. If time permits, make the pesto ahead to deepen the flavors. It lasts in the fridge for up to five days and also freezes well. Vegetarians can substitute tofu or tempeh for chicken to add protein. View recipe.
