What to Eat This Week: Dishes You Need to Make Before Summer Ends

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My neighbor just handed me three giant summer squashes and a handful of heirloom tomatoes over our backyard fence. She didn’t want them, and I guess I give off please-give-me-your-unwanted-veggie vibes. (Fine with me!) This made me both excited and sad, because right after thinking about all the drool-worthy ways I could whip up the Greensgrow-fresh goods just gifted to me, I realized: Not too long from now, heirloom tomatoes will be nowhere in sight, zucchini and eggplant will be replaced with fall squash and summer will be gone. Depressing, right?

So in an effort to get the most out of summer while we still can, this week, we’ve found five recipes stuffed with our favorite summer produce — eggplant, peaches, tomatoes, and more — that you need to make before the season comes to a close. Happy cooking! Read more »

What to Eat This Week: Tomatoes, Tomatoes and More Tomatoes

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Around this time of year, I always find myself staring at a mountain of tomatoes that could easily feed a family of seven for two weeks and wondering, How did I get here? What have I done? You see, I have a tendency to go a tiny bit overboard at the farmers’ market during tomato season, and I always find myself scrambling, wondering how I’ll possibly consume them all before they go bad. If you often find yourself drowning in the same tomato-filled boat, here, a few recipes to help you out: Five dinner recipes that are overflowing with sweet, sweet summer tomatoes. (And hey, if these don’t clear your countertop, there’s always tomato sauce!)

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What to Eat This Week: Not-Just-Zucchini Veggie Noodle Dishes

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We’re always on the hunt for clever ways to health-ify our favorite meals, but this can be a difficult task when we’ve got a serious hankering for a feel-good casserole or cheesy pasta dish. The answer? Veggie noodles! Turns out you can turn just about any vegetable of your liking into delicious, flavorful noodles, ribbon pasta, or even flat lasagna noodles, for a fake-me-out indulgent pasta dish. From cajun sweet potato noodles to deconstructed zucchini manicotti and cauliflower noodle lasagna, you’ll find a healthy veggie noodle dish to satisfy all your cravings below.

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What To Eat This Week: Beat the Heat With These No-Cook Meals

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I don’t know about you guys, but on days like today, the absolute last thing I feel like doing is slaving over a hot stove. Cooking in these sky-high temperatures turns my entire apartment into what feels like a life-size Easy Bake Oven. It’s sweaty, sticky, and downright gross.

But the good news is, there are tons of delicious, healthy meals you can whip up without touching the stove or oven. From chilled white bean soup to raw carrot noodle salad and more, any of these five recipes are sure to help you beat the heat. Happy cooking! Read more »

What to Eat This Week: 5 Picnic-Perfect Dinners

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Sitting inside all day during these sunshine-filled months is practically a sin. So this week, soak up all the sun you can: Grab some friends, a blanket (insider tip: yoga mats make great picnic blankets in a pinch) and head to Rittenhouse Square — or the closest park you can find! — to fill up on fresh air and good food.

Dinner picnics can be a little tricky — food can get cold, or soggy, or fall apart en route — but no worries, we’ve got your back: We found five healthy, picnic-friendly meals that you have to try. From Tupperware-friendly pasta and farro salads to innovative BLT spring rolls, there’s something for everyone. Happy picnicking!

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What to Eat This Week: Farmers’ Market Fruit for Dinner

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I’m not shy about my feelings on fruit: Some fruits just aren’t worth buying out of season. Strawberries are just gross in the winter, and peaches are only sweet, like, right now. But when summer comes, I gobble it down like candy. (To find out when your favorite summer fruits and veggies are at their peak quality, check out our guide to summer produce.)

So what do we do with all these stone fruits and melons and berries while we’ve got ‘em? There are few things better in the summer than a warm peach pie with vanilla ice cream, but that should definitely be an occasional splurge. And smoothies are great, there’s no question, but you can only make so many smoothies. Plus, there are actually plenty of unconventional, savory main dish uses for fruit that are positively mouthwatering. And when I say mouthwatering, I mean I’m salivating just thinking about this Balsamic Blueberry Grilled Cheese. So for this week’s recipes, fruit is the unexpected star. Happy cooking!  Read more »

What To Eat This Week: Five Dinners on a Stick

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During the summer, I always look forward to making grilled portobello mushroom kebabs. Just pop some slices on a skewer, grill ‘em to perfection, and voila! You’ve got yourself a tasty, healthy snack. But turns out you can do more with a skewer than just grill up some mushrooms. In fact, you can turn pretty much any meal (except, like, soup, of course)  into a grilled or roasted masterpiece as long as you have a skewer on hand.

So this week, we dug up five healthy kebab recipes jam-packed with our favorite summery ingredients like pineapple, basil, tomatoes, cucumber, salmon, and more. They’re all light, but definitely hearty enough for a dinner and filled with nutrients like omega-3 fatty acids, protein, potassium, vitamin A, vitamin C, iron, and more. If you’re looking for a fun and different way to enjoy your summer meals, then we’ve got the answer: Put it on a stick! Read more »

What To Eat This Week: A Taste of the Mediterranean

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There’s a reason you keep hearing about how awesome the Mediterranean diet is. Docs over here have started noticing that Mediterranean natives suffer from less obesity and heart disease and live longer than folks eating the high fat, high sugar “Western” diet. Why? The Mediterranean diet is higher in fruits and vegetables, lower in artery-clogging saturated fats and much higher in healthy fats from olive oil, nuts, and — drum roll, please —fish! And, aside from being a lean source of protein, the omega-3 fatty acids found in fish have been shown to promote the health of the brain and cardiovascular system.

So this week, we’re bringing you five Mediterranean-style recipes where seafood shines, always complemented by olive oil, lemon juice, fresh herbs, and veggies. From zesty tuna salad to grilled fish skewers, these dishes bring you the best of the Mediterranean: nutrition, freshness, and most importantly, flavor. Check ‘em out below.  Read more »

What To Eat This Week: Think-Outside-The-Bun Veggie Burger Meals

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For those of us who avoid meat all or some of the time, veggie burgers are a common alternative to carnivorous fare. I know I’ve tried my fair share of veggie-burger variations, which, if not a frozen soy patty, are usually made from some combination of beans, grains, and shredded veggies on a boring ol’ hamburger bun. Your go-to black bean burger might be tried-and-true, but this week try thinking outside the bun and whip up one of these deliciously unconventional veggie burger creations. These recipes — which include a veggie burger-stuffed sweet potato and a vegan “Big Mac” — will satisfy staunch carnivores and Meatless Monday veterans alike. Check them out below. Read more »

What To Eat This Week: Quesadillas You Won’t Feel Bad About Eating

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Whenever I hear the word “quesadilla” my mind automatically pictures a typical white-flour tortilla stuffed with chicken, cheese, and sometimes beans. And while that might sound kind of tasty, it’s not all that healthy and definitely not very exciting. But after going on the hunt for some more creative variations of this dinnertime favorite, I found that  you can fill quesadillas with just about anything as long as you have a tortilla on hand.

So for this week’s recipes, we bring you quesadillas stuffed with everything from quinoa, kale, black beans, spinach, feta cheese, tofu, avocado, peppers, tomatoes, and more. They’re super easy to make and can be eaten for a full meal or sliced up and served as an appetizer to share amongst friends. Whichever way you slice it, it’s guaranteed to be delicious and way healthier than your boring cheese quesadilla. Happy cooking, friends!

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