Find more about dinner combined with these topics:
- organic (11)
- healthy (9)
- fish sticks (8)
- comfort food (8)
- fish (8)
- food (7)
- vegetarian (6)
- vegetables (5)
- thanksgiving (5)
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All About "dinner" and "organic"
Butternut Bisque with Buttered Nuts
Come fall, winter squash are everywhere in farmer's markets and grocery stores, stacked everywhere like an odd assortment of mutant pumpkins. Don't be daunted: pear-shaped butternuts, the best of these vitamin-packed powerhouses, are dense-fleshed and enticingly sweet--plus, they keep well and are available long after summer's bounty has dwindled. This velvety-rich soup gets added sweetness from a bit of maple syrup, and buttery crunch from toasted pecans. Delicious.
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Summer Squash Frittata with Basil
Veggie-filled frittatas are delightfully quick, versatile, and inexpensive. Here, cheerful summer squash is paired with the summery flavors of pesto -- basil, parmesan, and pine nuts -- though you could substitute a spoonful of prepared pesto if you have some handy. If your garden or market is spilling over with other vegetables, use them instead, cooked and added to the eggs with an herb and cheese of your choice.
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Green Greens Rice Casserole
Cheesy-green rice casserole makes a humble but delicious meal -- and a great way to showcase those enormous bunches of spinach, kale, or chard you may find at the farmer's market. Even if you usually use white rice, try short-grain brown rice here: whole grains are nutty and delicious, and they're a great, inexpensive way to add nutrients to your diet.
Read MoreCaprese Pasta Salad
Named after the famous Italian tomato-mozzarella salad, this is a nearly instant, super-fresh recipe that's bursting with the summery flavors of juicy vine-ripened tomatoes and fragrant basil. Use as much of the fresh mozzarella as your budget will allow -- although if you're eating this as a side dish rather than a main course, you could skip the cheese altogether. And feel free to improvise: use halved cherry tomatoes, if that's what you've got, or add a few tablespoons of pesto, if you can't scare up any fresh basil.
Read MoreAsparagus Bread Pudding
Here, stale bread gets new life as the world's easiest, cheesiest soufflé. Call it "savory French toast" if that will encourage your kids to eat it -- and make it in the spring, when asparagus is fresh and plentiful. You could also try using sauteed mushrooms, steamed broccoli florets, roasted zucchini, or whatever vegetables catch your eye at the market. Likewise, although the tarragon and chives go beautifully with asparagus, use whatever fresh herbs your family likes best. Serve the bread pudding with fruit for brunch or with a crisp salad for dinner.
Read MoreLemony Broccoli Pasta with Chicken
Wildly nutritious broccoli gets a starring role in this zingy, substantial pasta dish. For the highest yum factor, try to get your hands on a bunch of super-freshly grown broccoli -- and don't discard the stems! Peeled and sliced, they add a sweet, mild crunch to this lightly sauced and deeply flavorful pasta.
Read MoreSmoky Veggie Quesadillas
Vegetables, smoky-sweet from the grill and zingy with lime juice, transform simple cheesy tortillas -- comfortingly familiar to children -- into something sublime. Other fresh, seasonal, vegetables, such as eggplant or fennel, would make a lovely addition to the line-up here. And do try to hunt down the chipotle peppers, which add their own delicious hit of smokiness: they're available canned, in the Mexican foods aisle, and you can puree the entire can and store it in a jar in the refrigerator for instant flavor-boosting. (But if your kids are spice-shy, stick with the paprika.)
Read MoreHashed Potatoes with Greens and Cheese
The familiar yum factor of fried potatoes and melted cheese just might persuade your family to give greens a chance -- and because it's all so perfectly mixed together, they will just have to. Plus, this luscious hash -- with a side of fried or scrambled eggs, if you like -- feels an awful lot like breakfast for dinner, which everybody loves.
Read MorePortuguese Kale and Potato Soup
Don't call this Caldo Verde, or your Portuguese grandmother will tell you that the broth should only be made of potatoes and the sausage should only be chorizo. That's okay. It doesn't need to be authentic -- it just needs to taste great. And boy does it. Filled with deep green kale (of the I-bought-it-but-now-what? variety) and skin-on spuds, this is soup at its most delicious and nourishing best. And the bites of smoky sausage will appeal to even the smallest skeptics.
Read MoreOrange-Scented White Fish with Caramelized Fennel
That sounds fancy, right? It's a way of describing how something the kids may never have eaten (fennel) is going to persuade them to love something they may never have liked (fish). Do you know fennel? The bulb is crisp and white, like a pale, overgrown celery bottom, and it smells yummily like licorice. It's delicious raw -- let your kids crunch on some while you're making dinner -- but caramelized until it's meltingly sweet? It's out of this world. Fish can be hard on the budget, but this dish is so packed with flavor that you can plan on small servings.
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