Don’t make lentils often? Try them alongside roasted chicken breasts in this filling recipe from our brain health experts.
Our heart-healthy version skips the heavy dairy and focuses on the dish’s essentials for a delicious and crowd-pleasing dinner.
Looking for a quick dinner that’s tasty and good for you? Our Baked Fish with Steamed Butternut Squash from Functional Medicine Director Mark Hyman, MD, checks all of those boxes!
Don’t skip the turkey just because you don’t want to cook a whole bird! Our Baked Root Vegetables With Turkey from functional medicine specialist Mark Hyman, MD, uses ground turkey instead and will be on the table in just 45 minutes flat.
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Hesitant to make tofu yourself? Here’s the perfect recipe for novices. This simple Sesame Seed-Crusted Tofu from our dietitian is both easy and tasty.
This light fish dish is not only good for you — it also looks beautiful on the plate. You’ll use a parchment pouch containing spinach. Adapt this recipe if you like; use other types of fish and/or your favorite herbs and vegetables.
This recipe illustrates the influence of the Pacific Rim on San Francisco cuisine. The flavors are unmistakably Asian, including the chicken marinade and mix of cabbage, bean sprouts and daikon radish in the slaw.
Chimichurri sauce is as popular in Argentina as ketchup is in the United States. A sauce that’s full of fresh chiles, herbs and onions, it will liven up anything you grill.
Bring a little Italian to your dinner table. This chicken scaloppini recipe calls for olive oil, garlic, fresh lemon and a little whole wheat flour. Each delicious serving contains only 150 calories.
This is a tasty and super-easy meal that can be on the table in less than 20 minutes. Lots of swaps are also possible. If you like, use 1 pound of chicken or beef in place of the tofu, and use whatever vegetables you have available.