A good meal is deeply comforting, especially if you cook it yourself. You get the satisfaction of collecting the ingredients and transforming those raw materials into something new — and delicious! If you’re searching for healthy new recipes to fine-tune your cooking skills, look no further than Arcade’s Recipe Roundup!
Lemony Lentil Soup
Soup is one of the most comforting and easiest meals you can make. For this lemony lentil soup, sauté your diced vegetables before stirring in your stock, spices and lentils. Leave the soup to simmer for 15 minutes as the flavors meld and the veggies soften. If you want a smoother texture, puree the soup with an immersion or standard blender. Stir in the lemon juice and serve!
Colorful Veggie Roll-Ups with Peanut Sauce
These superfood vegetable roll-ups are modeled after a spring roll, making for a quick, easy and healthy lunch! For this recipe, trim the stem of your collard leaf to make it more flexible. Next, slice and dice your veggies — this recipe calls for carrots, cucumbers and red cabbage. Place them on the collard leaf, and roll them up tight. Blend the peanut sauce, dip, and enjoy!
Sweet Potato Gnocchi with White Wine Sauce
Though gnocchi is a little more challenging to make than the other dishes on this list, it is the most rewarding! Before you get your hands dirty, roast your sweet potatoes in the oven for around 45 minutes. Then, mash the potatoes and mix in the ricotta, flour, and seasoning to create the dough. Now comes the fun part! Sprinkle flour on your countertop and roll out the dough. Split it into four ropes and trim them to create your bite-sized gnocchi. Sauté the butter and herbs, boil the gnocchi and combine.
Kale Caesar salad with Roasted Sweet Potatoes and Chickpeas
This creamy, smoky, crispy caesar proves that salads don’t have to be boring! With smoky sweet potatoes, crunchy chickpeas, and tangy dressing, this salad beautifully combines a variety of textures and flavors. First, slice the sweet potatoes and toss them in a combination of spices and olive oil. Roast the sweet potatoes in the oven for 20 minutes before removing the pan, adding the chickpeas, and putting them back in the oven. While the veggies cook, consolidate the kale and Brussel sprouts and blend the dressing. Remove the potatoes and chickpeas from the oven, place them in the salad and toss with dressing.