5EasyDinners

FOOD STYLING BY CHELSEA ZIMMER; PROP STYLING BY CLAIRE SPOLLEN Easy Dinner 1

Edamame pasta salad

ACTIVE TIME 15 MINUTES TOTAL TIME 30 MINUTES SERVES 4

Quick Cooking Make Ahead Vegetarian Family Friendly 12 oz. gemelli or other short pasta 1 tsp. kosher salt, plus more for cooking pasta 1 12-oz. bag frozen shelled edamame (about 2 cups) 1 lemon, cut into wedges, seeds removed 6 Tbsp. extra-virgin olive oil, divided 2 Tbsp. sherry vinegar tsp. freshly ground black pepper 5 oz. baby arugula 4 oz. crumbled feta (about 1 cup) cup chopped toasted walnuts COOK pasta in a large pot of boiling salted water according to package instructions, adding edamame during the last 4 minutes of cooking. MEANWHILE, heat a small skillet over medium-high. Add lemon wedges, cut side down, and cook until well blistered, about 1 minute per side. Transfer to a plate. RESERVING 2tablespoons of cooking liquid, drain pasta and edamame; transfer to a large bowl. Toss with 2 tablespoons oil; set aside until cool, 5 to 10 minutes. WHISK together salt, vinegar, pepper, reserved cooking liquid, and remaining 4 tablespoons oil in a small bowl. Add to bowl with pasta and edamame along with arugula, feta, and walnuts; toss well. Squeeze seared lemon wedges over pasta.

PER SERVING: 744 CALORIES, 38G FAT (8G SAT.), 25MG CHOL., 6G FIBER, 27G PRO., 76G CARB., 757MG SOD., 5G SUGAR

Easy Dinner 2

Hoisin chickenwith broccoli

ACTIVE TIME 15 MINUTES TOTAL TIME 55 MINUTES SERVES 4

Gluten-Free Family Friendly

cup canola oil, divided, plus more for baking sheet 3 Tbsp. gluten-free hoisin sauce 3 Tbsp. gluten-free tamari 3 Tbsp. rice vinegar 1 largeheadbroccoli, cut into florets 2 tsp. finely chopped garlic tsp. kosher salt 1 Fresno chile, thinly sliced (optional) 4 chicken legs, thigh and drumstick together

Steamed white rice, for serving

PREHEAT oven to 400ºF. Line a rimmed baking sheet with foil and lightly grease with oil. WHISK together hoisin, tamari, vinegar, and 2 tablespoons oil in a small bowl. Set aside cup of the mixture for serving. TOSS broccoli with garlic, salt, remaining 2 tablespoons oil, and chile, if desired, in a large bowl; set aside. PLACE chicken on prepared sheet. Brush all over with half of the hoisin mixture. Bake 20 minutes, then add broccoli mixture to pan. CONTINUE baking until broccoli is golden and chicken is cookedthrough, about 20 minutes more. SERVE with reserved sauce and rice.

PER SERVING: 688 CALORIES, 46G FAT (10G SAT.), 318MG CHOL., 3G FIBER, 59G PRO., 13G CARB., 1,385MG SOD., 6G SUGAR

Easy Dinner 3

Mushroom whitepizza

ACTIVE TIME 20 MINUTES TOTAL TIME 35 MINUTES SERVES 4

Healthy Pick Freezable Vegetarian Family Friendly

1 lb.store-bought pizza dough, at room temperature cup extra-virgin olive oil, divided 1 lb. mixed mushrooms, sliced cup chopped fresh parsley 1 tsp. kosher salt, divided tsp. freshly ground black pepper, divided cup whole-milk ricotta 4 oz. (1 cup) shredded low-moisture mozzarella 1 clove garlic, finely chopped

PREHEAT oven to 450ºF with rack in lowest position. On a baking sheet lined with parchment paper, stretch out dough to a 16-by-10-inch rectangle. Bake until lightly golden, about 7 minutes. MEANWHILE, heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add mushrooms and cook, stirring occasionally, until golden, about 12 minutes. Remove from heat and stir in parsley and teaspoon each salt and pepper. STIR together ricotta, mozzarella, garlic, and remaining 2 tablespoons oil, teaspoon salt, and teaspoon pepper in a medium bowl. Spread over prebaked crust, leaving a 1-inch border. Arrange mushroom mixture on top. BAKE until golden, about 12 minutes. Cut into slices and serve.

PER SERVING: 550 CALORIES, 26G FAT (8G SAT.), 34MG CHOL., 2G FIBER, 19G PRO., 57G CARB., 1,581MG SOD., 3G SUGAR

Easy Dinner 4

Beer-braised shrimp with radicchio salad

ACTIVE TIME 15 MINUTES TOTAL TIME 15 MINUTES SERVES 4

Quick Cooking

1 cup lager beer (such as Budweiser) 4 Tbsp. unsalted butter, cut into cubes 1 tsp. finely chopped garlic 1 tsp. kosher salt, divided tsp. freshly ground black pepper, divided 1 lb. unpeeled medium shrimp 3 Tbsp. extra-virgin olive oil 1 Tbsp. fresh lemon juice 1 tsp. honey 1 large or 2 small heads radicchio, leaves separated, torn if large cup firmly packed flat-leaf parsley leaves cup chopped chives

Hot sauce (such as Tabasco), for serving

Crusty baguette, for serving BRING beer to a simmer in a large skillet over medium. Add butter, garlic, 1 teaspoon salt, and teaspoon pepper. Stir until butter melts. Add shrimp, stir to coat, and cover skillet. Cook until shrimp are pink and cooked through, about 3 minutes. Remove from heat, uncover, and set aside. WHISK together oil, lemon juice, honey, and remaining teaspoon each salt and pepper in a large bowl. Add radicchio and parsley and toss to coat. Garnish shrimp with chives and serve with salad, hot sauce, and baguette.

PER SERVING: 364 CALORIES, 23G FAT (9G SAT.), 269MG CHOL., 1G FIBER, 32G PRO., 8G CARB., 800MG SOD., 3G SUGAR

Easy Dinner 5

Baked farrowith sausage and squash

ACTIVE TIME 30 MINUTES TOTAL TIME 1 HOUR, 10 MINUTES SERVES 4

Healthy Pick Freezable Make Ahead Whole-Grain Family Friendly

3 Tbsp. olive oil, divided 1 small butternut squash (about 2 lb.), peeled and cut into -in. cubes (about 4 cups) 2 cups farro 1 tsp. chopped fresh sage, plus more for garnish 4 cups unsalted chicken stock 1 tsp. kosher salt tsp. freshly ground black pepper lb. sweet Italian sausage, casings removed cup heavy cream cup (about 2 oz.) grated

Parmesan, divided

PREHEAT oven to 300ºF. HEAT 2 tablespoons oil in a Dutch oven or wide, heavy pot with lid over medium-high. Add squash and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to a bowl; set aside. ADD remaining 1 tablespoon oil and farro to pot and cook, stirring occasionally, until farro is toasted, about 5 minutes. Add sage and cook 30 seconds more. RETURN squash to pot; add stock, salt, and pepper. Bring to a simmer, cover, and transfer to oven. Bake until farro is tender andliquidis mostly absorbed, about 40 minutes. MEANWHILE, cook sausage in a large nonstick skillet over medium-high, breaking it into small pieces with a wooden spoon, until browned and cooked through, about 8 minutes. Remove from heat; set aside. REMOVE farro from oven and stir in cream and half the cheese. Serve topped with sausage and remaining cheese; garnish with sage.

PER SERVING: 670 CALORIES, 26G FAT (10G SAT.), 52MG CHOL., 9G FIBER, 32G PRO., 81G CARB., 1,250MG SOD., 4G SUGAR