Roasted Pear-Pomegranate Salad

Divine! I have to admit, this was my first time roasting pears. I have obviously enjoyed them raw on a regular basis and have even poached them from time to time for a dessert... I have cooked them in cobblers and pies, too. Yet, somehow, I had never simply roasted a pear. This salad will change that forever. The pears were absolutely delicious. The roasting brought out the natural sweetness, caramelizing without adding sugar. I snacked on them straight from the pan and I had to stop myself to ensure there were enough to go in the salad!

I customized a little bit, but this recipe is adapted from a Wegmans recipe. You'll also note that it makes use of their own lemon vinaigrette. While I do love Wegmans and purchased this vinaigrette, you can easily make something similar on your own. Either simply dress with your favorite balsamic vinegar and olive oil or else mix in a little fresh lemon juice. No matter, simply let the pears shine and you will not be sorry.

Time: 1 hr

Tofu and Veggie Tom-Tom Stir-Fry

Tom-Tom sauce is one of my new favorites. It's absolutely delicious. If you're not familiar with it already, it's a miso-based sauce, frequently used with tofu and veggies, and is full of intense flavor from veggies, herbs, and spices. It's often quite spicy, but doesn't have to be - especially when cut with soy sauce as I do in the recipe below (I'm still not a fan of spice!)

Here, I pick and choose some of my favorite stir-fry ingredients, such as baby corn and sugar snap peas, but also throw in cauliflower. It's absolutely one of my favorite veggies, though not necessarily one that you often see in a stir-fry... but why not? If you want something more traditional, substitute baby bok choy, yu choy, shiitake mushrooms, or sliced red bell peppers. Or, go crazy and swap out these veggies for any of your other favorites! Just make sure that they're cut to about the similar size so they will cook evenly and adjust as needed so that one type of veggie doesn't get soggy and sad while another doesn't have a chance to cook.

Time: 30 min

Slow Cooker: Vegetable Enchiladas

So it's not the best picture in the world, but these warm, satisfying, and healthy enchiladas are absolutely delicious and come together super quickly. Best of all? You can mix and match, using any vegetables you like to get a variety of tastes without having to come up with original meals.

To me, the beauty of a slow cooker is little effort. If a slow cooker recipe involves a lot of prep or steps throughout the process, it defeats the purpose. I want something I can mix up in 15 minutes or less in the morning, pop into the slow cooker, and head to work. I want to come home and be able to play with my daughter, knowing that dinner is done and all I have to do is unplug and scoop. This recipe fulfills that and more. Once you realize how incredibly easy, delicious, and healthy this is, you'll be making it day after day.

Prep Time: 10 mim
Cook Time: 4 hrs

Roasted Cauliflower Rice with Cranberries and Almonds

Who doesn't love roasted cauliflower? This vegetable is delicious in all cases, but when roasted the natural sweetness comes out, caramelizing and deepening into all its richness. Don't believe me? Just ask my nearly nine-month-old daughter - it's one of her favorites! And who can ask for a better endorsement than that?

In this case, the cauliflower is "riced" and combined with slivered almonds and dried cranberries for the perfect sweet and savory blend. This might be meant as a side, but you'll be going back for seconds and thirds, making this the star of the meal.

Time: 35 min (or 25 with pre-riced cauliflower)

Sesame-Ginger Tofu and Vegetable Stir Fry

Who doesn't love a good stir fry? They come together quickly, they're warm and flavorful, and they can be designed to fit any palate. They're essentially guilt-free comfort food, and who can resist that?

In this case I combine tofu, broccoli, and baby bok choy for a vegetable-forward dish that will even satisfy a meat-lover. Bonus? If you're in middle of baby led weaning with an 8-month old, as I am, then the broccoli easy translates to dinner for the little one! She does love her brassicas...

I used a pre-made sesame ginger sauce from Wegman's so it comes together extra quickly, but don't worry if you don't have a Wegmans nearby. Use another pre-made (low-sodium!) sauce or quickly whip up your own with some soy sauce, teriyaki sauce, and fresh garlic and ginger.

Time: 30 min

Roasted Onions and Portabellas with Swiss Chard-Grain Pilaf

Oh, winter. Or, to be fair, late fall. Is it weird to anyone else that winter doesn't start until the end of December? To me, December will always be winter and March will always be spring but, alas, I guess I don't get to make that determination.

Still, with the cold weather, whatever season it may be, comes the craving for warm, filling, comfort food. However, comfort food and health have historically rarely gone together... but that simply doesn't have to stay that way. This vegan (yes! vegan comfort food!) meal hits all of the right notes - thick textures, hot food, sweet and savory notes - without any of the guilt. You can feel free to bring out the big (really, quite enormous by historical standards) dinner plates this time because there's no reason to skip seconds on this dinner. It's packed full of veggies and whole grains with little else, leaving you content and full yet happy with your decisions.

Time: 55 min

Mushroom-Hazelnut Tagliatelle

Okay, so it's not the healthiest meal I've ever made, but it's certainly not bad either, and sometimes you really just need a comforting plate of pasta. Besides, I'm a sucker for all things mushroom and this dish highlights the best fungus ever produced by nature. What's not to love?

Doubling down on the carbs, I paired this meal with some garlic bread. Typically I like to make my own, but as regular readers know, balancing a baby with my career and other responsibilities means that as much as I love cooking, shortcuts are now far more welcome than they used to be. While I'll still whip up my own garlic bread at times, this weeknight meal meant I purchased a frozen garlic bread from my neighborhood grocery and popped it in the oven. The best garlic bread I've ever had? No, but it sure did hit the spot as this meal came together in under half an hour.

Time: 20 min