Skillet Gnocchi with Kale and White Beans

In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette. Ingredients 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided 1 16-ounce package shelf-stable gnocchi, (see Tip) 1 medium yellow onion, thinly sliced 4 cloves garlic, minced 1/2 cup water 6 cups chopped chard...

Chicken and Kale Casserole

Baked pasta dishes should be hearty, but sometimes they turn out heavy, too—and those two things don't necessarily need to go hand in hand. Sure, it's easy enough to load up a baking dish with pasta and cheese and meat and whatever else, but this recipe from Martha Stewart is a little more delicate. There's plenty of kale to stand in for some of the pasta, and an airy ricotta to keep things light. I...

SpaghettiOs Pizza

There is no shame in eating SpaghettiOs as an adult, especially as a pizza topping. It’s just like pizza sauce... with texture. And it’s still just as exciting when you find three different-sized O’s neatly nestled within each other. While you could use SpaghettiOs with Meatballs, the sweet tomato sauce actually pairs much better with the spicy kick you get from subbing in fresh Italian sausage....

Spaghetti Genovese

Traditionally, this Italian pasta recipe combines pasta and pesto with potatoes and green beans. In our recipe for Spaghetti Genovese we give pesto a nutritional boost by adding spinach and toss it all together with fiber-rich whole-wheat pasta for a warm, comforting weeknight meal. Serve with escarole and radicchio salad. Ingredients: 2 cups packed baby spinach 8 ounces whole-wheat spaghetti 1 cup...

Quinoa Veggie Burger

This quinoa veggie burger recipe is a meat-lover’s burger: toasted pecans, mushrooms, Cheddar cheese, fresh herbs and red quinoa pack this vegetarian burger full of delicious flavor. Red quinoa, which you can generally find in stores where white quinoa is sold, gives the quinoa veggie burgers the perfect color. If you can only find white quinoa, that’s fine too. These quinoa veggie burger patties...

Oven-roasted Root Vegetables

Ingredients 1/2 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Extra Virgin Olive Oil 2 lbs. assorted root vegetables (carrots, parsnips, beets, onions and/or sweet potatoes), peeled and cut into wedges 10 cloves garlic, peeled 1 Tbsp. chopped fresh rosemary or 1 tsp. dried rosemary, crushed 1/4 tsp. coarsely ground black pepper Directions Preheat oven to 425°. In large bowl, combine all...

Grandma's Corn Pudding

Corn pudding = comfort food. Ingredients 7-1/2 eggs 1/2 cup butter, melted 1/4 cup and 2 tablespoons white sugar 3/4 cup milk 1/4 cup and 2 tablespoons cornstarch 1-1/2 (15.25 ounce) cans whole kernel corn 3 (14.75 ounce) cans cream-style corn Directions NOTE: Recipe directions are for the original serving size of 8. Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish. In a large...

Beef Stew with Carrots and Potatoes

It’s a classic French beef stew, otherwise known as Beef Bourguignon. The meat is seared in olive oil first, then slowly braised with garlic and onions in a wine-based broth. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich, deeply flavored sauce.Ingredients 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces 2 teaspoons salt 1 teaspoon...

Crockpot Parmesan Chicken

This is a great meal to make ahead of time and store in the fridge for easy lunches and dinners. Ingredients 4 boneless, skinless chicken breasts 4 tablespoons olive oil 6 tablespoons dry white wine 1/2 teaspoon salt 1/2 teaspoon pepper 4 garlic cloves, minced 1 teaspoon dried basil 1/2 teaspoon dried parsley 1/4 cup finely grated parmesan cheese + 2 tablespoons 1 cup uncooked whole wheat orzo 3/4 cup...