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CARROT TOPS

SAVE THEM! THE SLIGHTLY BITTER CARROT GREENS TASTE GREAT IN SALADS AND STIR-FRIES. CHOP OFF AND STORE SEPARATELY.

Quick Cooking 114, 131, 132, 134, 136, 137 Healthy Pick 118,131 Freezable 139 Make Ahead 118, 139

Big Batch 114, 118, 139 Slow Cooker 118 One Pot 114 Vegetarian 137

Gluten-Free 114, 118, 131 Family Friendly 114, 118,132, 134, 136

Photographs by

Greg DuPree

Food Stylingby

Margaret Monroe Dickey

SNACKABLE SEEDS

Unlike the chewy seeds in your jack-o’-lantern, pepitas lack shells, making them more tender. They grow in oil seed pumpkins.

PROP STYLING BY CLAIRE SPOLLEN

COOK WITHCOZI Get this month’s easy dinners and otherrecipesin Cozi, a free meal-planningandorganizing app from TimeInc.,available on iTunes and Google Play.

JUICY DETAILS

AN AVERAGE LEMON YIELDS 3TABLESPOONS OF JUICE AND NEARLY 1TABLESPOON OF LEMON ZEST—JUST ENOUGH FOR DRESSING THE CARROT AND KALE SALAD (PAGE 136).

DAILY TASTE Go to realsimple .com/dailyrecipe to have new favorite recipes delivered to your inbox every day.

EASY DINNER 1 Pan-seared tilapia with grapefruit-avocado salsa

ACTIVE TIME 15MINUTES TOTAL TIME 20 MINUTES SERVES 4

2medium red grapefruit 2medium ripe avocados, diced 1medium shallot, thinly sliced ¼cup roasted, salted pepitas ¼cup cilantro leaves and tender stems ¼cup olive oil, divided 1½tsp. kosher salt, divided 1tsp. black pepper, divided 46-oz. boneless, skinless tilapia fillets

PEEL and segment grapefruit over a bowl, reserving juice. Gently combine grapefruit segments, avocados, shallot, pepitas, cilantro, 2 tablespoons reserved grapefruit juice, 2 tablespoons oil, ¾ teaspoon salt, and ½ teaspoon pepper in a medium bowl. HEAT 1 tablespoon oil in a large nonstick skillet over medium-high. Season tilapia with remaining ½ teaspoon pepper and ¾ teaspoon salt. Reduce heat to medium and cook 2 fillets until golden and just cooked through, about 3 minutes per side. Transfer to a plate; repeat with remaining 1 tablespoon oil and 2 fillets. Serve tilapia with grapefruit salsa.

PER SERVING: 555 CALORIES, 35G FAT (6G SAT.), 85MG CHOL., 10G FIBER, 40G PRO., 27G CARB., 835MG SOD., 13G SUGAR Recipes by Julia Levy Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free Family Friendly

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free Family Friendly

EASY DINNER 2 Spinach, bacon, and fried egg salad

ACTIVE TIME 20 MINUTES TOTAL TIME 20 MINUTES SERVES 4

6slices bacon, cut crosswise into ½-in. pieces 1small baguette, torn into bite-size pieces 2Tbsp. olive oil, divided 4large eggs 3Tbsp. buttermilk 2Tbsp. sour cream 2Tbsp. finely chopped fresh chives ½tsp. black pepper ½tsp. kosher salt 5oz. baby spinach

COOK bacon in a large nonstick skillet over medium, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; reserve drippings in skillet. ADD baguette pieces to drippings and cook, tossing occasionally, until golden brown and crisp, 5 to 7 minutes; transfer to a bowl. ADD 1 tablespoon oil to skillet and increase heat to medium-high. Crack eggs into skillet and cook until whites are set, edges are crispy, and yolks are still runny, about 2 minutes. Transfer to a plate. COMBINE buttermilk, sour cream, chives, remaining 1 tablespoon oil, pepper, and salt in a small bowl. Divide dressing among plates; top with spinach, bacon, croutons, and eggs.

PER SERVING: 401 CALORIES, 27G FAT (9G SAT.), 220MG CHOL., 2G FIBER, 17G PRO., 23G CARB., 844MG SOD., 2G SUGAR

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free Family Friendly

EASY DINNER 3 Spicy beef and Broccolini stir-fry

ACTIVE TIME 20 MINUTES TOTAL TIME 20 MINUTES SERVES 4

1cup long-grain white rice 3Tbsp. toasted sesame oil, divided 1¼lb. flank steak, thinly sliced against the grain 1lb. Broccolini, trimmed and cut into 2-in. pieces 1small Fresno chile, thinly sliced crosswise, optional 3clovesgarlic, thinly sliced 1cup beef broth 3Tbsp. soy sauce 1½Tbsp. light brown sugar 2tsp. cornstarch

COOK rice according to package directions. MEANWHILE, heat 1 tablespoon oil in a large skillet over high. Add beef and cook, tossing often, until only slightly pink, about 3 minutes. Transfer to a bowl. ADD Broccolini and remaining 2 tablespoons oil to skillet. Cover and cook, uncovering to toss halfway through, until bright green, about 4 minutes. Uncover and cook, stirring often, until tender and charred, about 2 minutes more. Add chile, if desired, and garlic; cook until softened and fragrant, about 1 minute. Transfer to another bowl. WHISK together broth, soy sauce, sugar, and cornstarch. Add to skillet and bring to a boil; cook until thickened and glossy, about 1 minute. Serve Broccolini and beef over rice, drizzled with sauce.

PER SERVING: 430 CALORIES, 18G FAT (5G SAT.), 88MG CHOL., 2G FIBER, 38G PRO., 27G CARB., 915MG SOD., 8G SUGAR

DINNER MADE EASY Get this recipe delivered toyour doorwithourpartner FreshRealm! Go to freshrealm.co/rs20andenter the codeRS35FEB17R for$35 offyour first order of$70 or more, now untilApril1,2017.

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free Family Friendly

EASY DINNER 4 Crispy chicken cutletswith carrot and kale salad

ACTIVE TIME 20 MINUTES TOTAL TIME 25 MINUTES SERVES 4

2large eggs 2Tbsp. Dijon mustard, divided 2cups panko 44-oz. chicken cutlets 1tsp. kosher salt, plus more to taste ¾tsp. black pepper, plus more to taste ½cup olive oil, divided 2Tbsp. fresh lemon juice 1carrot, peeled and shaved into ribbons 5oz. lacinato kale, torn

WHISK together eggs and 1 tablespoon mustard in a shallow dish. Place panko in another shallow dish. SEASON chicken with 1 teaspoon salt and ¾ teaspoonpepper. Dip cutlets in egg mixture, then dredge in panko, pressing to adhere. HEAT 2 tablespoons oil in a large skillet over medium. Add 2 cutlets and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a paper towel–lined plate. Repeat with 2 tablespoons oil and remaining 2 cutlets. Cover with aluminum foil to keep warm. WHISK together lemon juice and remaining 1 tablespoon mustard and ¼ cup oil; season to taste with salt and pepper. Add carrot and kale; toss to coat. Serve salad with chicken.

PER SERVING: 544 CALORIES, 32G FAT (5G SAT.), 158MG CHOL., 3G FIBER, 35G PRO., 28G CARB., 889MG SOD., 4G SUGAR

DINNER MADE EASY Get this recipe delivered toyour doorwithourpartner FreshRealm! Go to freshrealm.co/rs20andenter the codeRS35FEB17R for$35 offyour first order of$70 or more, now untilApril1,2017.

EASY DINNER 5 Gnocchi and sweet potatoes with hazelnuts

ACTIVE TIME 15MINUTES TOTAL TIME 20 MINUTES SERVES 4

2medium sweet potatoes, diced 4Tbsp. cold, unsalted butter, divided 3cloves garlic, sliced 1Tbsp. small, fresh sage leaves 116-oz. pkg. potato gnocchi ½cup dry sherry 1cup vegetable stock ½tsp. kosher salt ½tsp. black pepper ⅓cup toasted, chopped hazelnuts

BRING a large saucepan of salted water to a boil. Add sweet potatoes and cook until tender, about 8 minutes. Drain and set aside. MELT 1 tablespoon butter in a large skillet over medium-high. Add garlic and sage; cook until golden and fragrant, about 1 minute. Using a slotted spoon, transfer to a paper towel. Add gnocchi to skillet and cook, stirring occasionally, until golden, about 3 minutes. Add sherry and cook until reduced by half, about 2 minutes. Add stock, salt, and pepper and cook until reduced by half, about 5 minutes. Remove from heat.Add sweet potatoes and remaining 3 tablespoons butter, swirling until butter is melted. SERVE gnocchi topped with hazelnuts, garlic, and sage.

PER SERVING: 512 CALORIES, 19G FAT (9G SAT.), 39MG CHOL., 7G FIBER, 11G PRO., 72G CARB., 1,268MG SOD., 13G SUGAR Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free Family Friendly