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Apple-Broccoli Salad

Make this a lunch by adding chopped grilled chicken, or serve it alongside salmon for dinner.


Slow-Cooker Applesauce

Mix this classic puree into yogurt or oatmeal, serve it next to potato pancakes or pork chops, or just devour it with a spoon.


Roasted Apples, Cauliflower, and Root Vegetables

Blasting apples in the oven brings out their sweetness and makes them a perfect match for earthy fall veggies.


Apple Havarti Grilled Cheese Sandwiches

Swoon. This is the grown-up grilled cheese of your dreams. Apples, Dijon mustard, and arugula take it well outside the kid zone.


Late-Summer Vegetable Lasagna

There’s no need to precook the noodles or veg for this comforting meal, meaning it might be the easiest lasagna you ever make. Swapping out meat for eggplant, zucchini, and summer squash also makes it better for you.


Red Grape & Chicken Salad

This chicken and spinach salad gets sweetness from grapes, crunch from celery, and a salty pop from the crumbled blue cheese. Put it all together with a tangy vinaigrette, and you have a meal that’s much more than the sum of its parts—and all prepped in a single bowl.


Lemon Chicken With White & Green Beans

If you prefer not to use wine when cooking, substitute 3 Tbsp. lower-sodium chicken broth and 1 Tbsp. lemon juice.


Red Lentil Curry Soup

In-the-pot sautéing and high-pressure heat means your multi-cooker can serve up this rich, satisfying soup in less than an hour of mostly hands-off time. Added bonus: Ultra-nutritious lentils deliver a substantial boost of fiber and iron. Pack leftovers for a lunch you’ll look forward to.


Maple-Glazed Salmon With Baby Bok Choy

Two nutritional superstars—omega-3-loaded salmon and vitamin-rich baby bok choy—come together on a single sheet pan for a quick blast in the oven. Enjoy the savory-sweet fish and veggies on their own for a lighter meal, or serve them on top of brown rice for a heartier supper.


Moroccan Lamb and Fig Stew

A sturdy Dutch oven lets you simmer foods slowly, building flavor and making even tough cuts fork-tender. Fresh figs add fiber, visual appeal, and a subtle sweetness, but feel free to use dried if you prefer. Whichever you choose, you’ll want a slice of crusty whole-grain bread to soak up every last bit.