This simple roasted pork tenderloin is rubbed with warm spices and finished with a sweet and tangy sauce for a dish that feels special without the extra effort. It comes together in 45 minutes, making it perfect for an easy weeknight dinner that still impresses.

Active time: 15 minutes | Total time: 45 minutes

Pork Tenderloin with Roasted Brussels Sprouts

Ingredients

• 2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1 lb (454g) pork tenderloin, trimmed
• 2 tbsp (30g) mango chutney or apricot preserves 
• 1 tbsp whole grain mustard 
• 1 tbsp water
• 1/2 cup (90g) uncooked pearled farro (about 1 cup cooked)
• 2 tsp olive oil
• 4 cups (360g) Brussels sprouts, trimmed and halved
   

Directions

Bring a pot of water to a boil and begin cooking the farro according to package directions.

While the farro cooks, preheat the oven to 400°F (204°C). In a small bowl, combine cumin, garlic powder, thyme, and salt; rub 2 tsp evenly over the pork. Stir chutney, mustard, and water into the remaining spice blend and set aside for serving.

Heat 1 tsp oil in a large 12-inch cast-iron or other ovenproof skillet over medium heat. Add the pork and cook for 2 minutes per side, or until browned. Toss Brussels sprouts with the remaining 1 tsp olive oil and add to the pan.

Transfer the skillet to the oven and bake for 15–20 minutes, or until a meat thermometer inserted into the thickest portion registers 145°F (63°C). If the Brussels sprouts are not yet tender, transfer the pork to a cutting board, cover loosely with foil, and continue roasting the sprouts for an additional 5 minutes or until tender.

Remove from the oven (use caution when handling the hot skillet; the handle will be very hot) and let the pork stand for 5 minutes. Slice the pork and return to the skillet; drizzle with the reserved chutney-mustard sauce and serve over cooked farro with the Brussels sprouts.

Serves: 4 | Serving Size: 3 ounces pork + 3 ounces Brussels sprouts + 1 tbsp sauce + 1/2 cup farro

Nutrition (per serving): Calories: 365; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 60mg; Sodium: 423mg; Carbohydrate: 46g; Dietary Fiber: 12g; Sugar: 9g; Protein: 32g

Nutrition Bonus: Potassium: 608mg; Iron: 112%; Vitamin A: 34%; Vitamin C: 172%; Calcium: 32%

Originally published June 2026

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Simple, elegant, and endlessly satisfying — this mashed avocado toast with smoked salmon is the kind of recipe that proves less is more. Creamy avocado, silky salmon, and crisp red onion come together on a slice of hearty whole-grain toast in minutes, delivering a beautiful balance of flavors along with heart-healthy omega-3 fatty acids and a generous dose of protein to start your day strong (1).

Active time: 5 minutes | Total time: 5 minutes

Mashed Avocado Toast With Smoked Salmon

Ingredients

• 1 slice whole-grain toast
• 1/2 avocado (75g), smashed
• 3 oz. (84g) smoked salmon
• 2 slices red onion

Directions

Spread the smashed avocado evenly over the toast. Top with the smoked salmon and red onion slices. Serve immediately.

Serves: 1 | Serving Size: 1 toast

Nutrition (per serving): Calories: 341; Total Fat: 18g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 4g; Cholesterol: 20mg; Sodium: 778mg; Carbohydrate: 28g; Dietary Fiber: 9g; Sugar: 4g; Protein: 22g

Nutrition Bonus: Vitamin D: 145%; Iron: 12%; Potassium: 654mg; Vitamin C: 16%; Calcium: 7%

Originally published January 2020; Updated May 2026

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Sometimes the best meals are the simplest ones. This quinoa and black bean bowl comes together in just 5 minutes with a handful of wholesome ingredients, making it the perfect solution for a quick weeknight dinner or a no-fuss lunch. Protein-packed black beans and fiber-rich quinoa form a satisfying base, while creamy avocado, crisp lettuce, and fresh salsa bring color, texture, and bright flavor to every bite (1, 2).

Active time: 5 minutes | Total time: 5 minutes

Quinoa and Black Bean Bowl

Ingredients

• 1/2 cup cooked quinoa
• 1/2 cup low-sodium black beans
• 1 cup romaine lettuce, shredded
• 2 tbsp salsa
• 1/4 avocado, sliced

Directions

Combine the quinoa, black beans, lettuce, salsa, and avocado in a bowl. Toss gently to combine and serve immediately.

Serves: 1 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 287; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 527mg; Carbohydrate: 44g; Dietary Fiber: 14g; Sugar: 3g; Protein: 13g

Nutrition Bonus: Calcium: 8%; Iron: 23%; Potassium: 847mg; Vitamin A: 1%; Vitamin C: 18%

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Sweet maple syrup and tangy Dijon mustard are a classic pairing for a reason — together they create a sticky, caramelized glaze that makes these roasted chicken thighs absolutely irresistible. Brussels sprouts and sweet potato roast alongside, picking up the drippings and caramelizing at the edges. It’s the kind of cozy, satisfying weeknight dinner that tastes like it took far more effort than it did.

Active time: 15 minutes | Total time: 45 minutes

Sheet Pan Maple-Dijon Chicken Thighs

Ingredients

• Cooking spray
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 2 garlic cloves, minced
• 1/2 tsp dried thyme
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups (200g) Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes (about 500g total), peeled and cut into 1-inch cubes
• 4 bone-in, skin-on chicken thighs (about 1 1/2 lb/680g)

Directions

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil and coat with cooking spray. In a small bowl, whisk together the maple syrup, Dijon mustard, garlic, and thyme; set aside. In a large bowl, toss the Brussels sprouts and sweet potatoes with the olive oil, salt, and pepper, then spread in a single layer on the prepared baking sheet. Arrange the chicken thighs skin-side up on top of the vegetables and brush generously with the maple-Dijon glaze. 

Roast for 30–35 minutes, or until the chicken registers 165°F (74°C) on an instant-read thermometer and the vegetables are tender and caramelized. Let rest for 5 minutes before serving.

Serves: 4 | Serving Size: 1 chicken thigh, about 1 1/4 cup vegetables

Nutrition (per serving): Calories: 369; Total Fat: 18g; Saturated Fat: 4g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 2g; Cholesterol: 102mg; Sodium: 595mg; Carbohydrate: 35g; Dietary Fiber: 9g; Sugar: 13g; Protein: 23g

Nutrition Bonus: Calcium: 30%; Iron: 98%; Potassium: 944mg; Vitamin A: 57%; Vitamin C: 108%

Originally published May 2026

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These spicy turkey burgers are anything but ordinary. Finely chopped portobello mushrooms are worked into the patties to add moisture and deep, savory flavor, while a bold harissa carrot slaw and creamy tahini sauce take every bite to the next level. Served on toasted whole-grain naan, this is a burger worth making on repeat — weeknight dinner or weekend cookout, it delivers every time.

Active time: 25 minutes | Total time: 1 hour

Spicy Turkey Burgers With Carrot Slaw

Ingredients

• 1 tsp olive oil
• 2 medium portobello mushrooms, dark underside scraped out and discarded, cap finely chopped
• 5 tsp hot water, divided
• 1 lb 93% lean ground turkey
• 1 large egg yolk
• 4 tsp ground flaxseeds
• 1¼ tsp ground cumin
• ½ tsp garlic powder, divided
• ½ tsp salt, divided
• ½ tsp black pepper, divided
• 2 tbsp lemon juice, divided
• 1½ tsp harissa
• 2 large carrots, grated
• 2 tbsp cilantro, chopped
• 1½ tbsp tahini
• ½ tsp maple syrup
• Cooking spray
• 4 small whole-grain naan, lightly toasted
• 4 green lettuce leaves

Directions

Heat the olive oil in a medium nonstick pan over medium heat. Add the mushrooms and sauté, stirring frequently, until they begin to brown, about 4–5 minutes. Add a few tbsp water and simmer, scraping up any browned bits from the bottom of the pan, until the water evaporates, about 30 seconds. Transfer to a mixing bowl and let cool completely.

Add the ground turkey, egg yolk, flaxseeds, cumin, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper to the bowl. Mix gently with your hands until just combined. With lightly oiled hands, form the mixture into four 4 1/2-inch (11cm) patties about 3/4 inch thick, pressing a slight dimple into the center of each. Refrigerate for at least 30 minutes.

Meanwhile, prepare the slaw. In a medium bowl, whisk together 1 tbsp lemon juice and the harissa. Add the carrots, cilantro, 1/4 tsp salt, and 1/4 tsp black pepper and toss to combine. Set aside.

For the sauce, whisk together the tahini, remaining 1 tbsp lemon juice, maple syrup, and remaining 1/4 tsp garlic powder in a small bowl. Add 1–2 tsp hot water and whisk until smooth.

Preheat a grill or nonstick grill pan over medium heat and lightly coat with cooking spray. Cook the burgers for 5–6 minutes per side, or until they reach an internal temperature of 165°F (74°C). Do not press down on the patties while cooking.

Place each burger on a toasted naan and top with a lettuce leaf, tahini sauce, and carrot slaw. Serve immediately.

Serves: 4 | Serving Size: 1 flatbread, 1 burger patty, 1/2 cup (50g) slaw, 1 tbsp sauce

Nutrition (per serving): Calories: 417; Total Fat: 19g; Saturated Fat: 5g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 3g; Cholesterol: 131mg; Sodium: 788mg; Carbohydrate: 32g; Dietary Fiber: 5g; Sugar: 6g; Protein: 30g

Nutrition Bonus: Potassium: 474mg; Iron: 23%; Vitamin A: 403%; Vitamin C: 10%; Calcium: 11%

Originally published June 2026

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Crispy, golden tofu might just convert even the most skeptical tofu doubters with this flavor-packed sheet pan ginger-soy tofu dinner. A savory ginger-soy glaze coats every cube before roasting, resulting in a satisfying crunch that pairs beautifully with tender broccoli and hearty edamame. Served over nutty brown rice and finished with a scattering of sesame seeds and green onions, this plant-based powerhouse delivers on both flavor and nutrition.

 Active time: 15 minutes | Total time: 45 minutes

 Sheet Pan Ginger-Soy Tofu

 Ingredients

• 2 14 oz (396g) blocks extra-firm tofu, drained and pressed for at least 30 minutes (or up to overnight)
• 3 tbsp reduced-sodium soy sauce
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, peeled and finely grated
• 2 garlic cloves, minced
• 1 tbsp honey or maple syrup
• 1 tsp Sriracha (optional)
• 4 cups (285g) broccoli florets
• 1 cup (155g) shelled edamame
• 1 tbsp sesame seeds
• 2 medium green onions, thinly sliced
• 2 cups (400g) cooked brown rice, for serving

Directions

To press the tofu: Wrap each block in a clean kitchen towel or several layers of paper towels and place on a flat surface. Set a heavy pan or cutting board on top and let stand for at least 30 minutes to remove excess moisture. For best results, press overnight in the refrigerator.  

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil and coat generously with cooking spray. Cut the tofu into 1-inch cubes and pat thoroughly dry with paper towels — the drier the tofu, the crispier it will become in the oven.

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, ginger, garlic, honey, and Sriracha, if using. Pour half of the sauce into a large bowl, add the tofu, and toss gently to coat. Spread the tofu in a single layer on the prepared baking sheet and roast for 15 minutes. Flip the tofu and push it to one side of the pan. Add the broccoli and edamame to the other side and drizzle with the remaining sauce, tossing to coat. Spread everything in a single layer and return to the oven for 12–15 minutes, or until the tofu is golden and crispy and the broccoli is tender and lightly charred.

Divide the brown rice among four bowls. Top with the tofu, broccoli, and edamame. Garnish with sesame seeds and green onions and serve immediately.

Serves: 4 | Serving Size: about 1 cup tofu and vegetables, 1/2 cup brown rice

Nutrition (per serving): Calories: 493; Total Fat: 21g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 10g; Cholesterol: 0mg; Sodium: 402mg; Carbohydrate: 47g; Dietary Fiber: 8g; Sugar: 9g; Protein: 30g

Nutrition Bonus: Calcium: 20%; Iron: 31%; Potassium: 636mg; Vitamin A: 13%; Vitamin C: 10%

Originally published May 2026

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