Check out these quick recipes for those busy nights so you can make your meals without hassle or fuss.
01 of 08
Steam Sautéed Asparagus with Ginger is a light, fragrant, Asian inspired side is redolent with ginger, toasted sesame and a touch of garlic. Asparagus is slightly bitter and pungent and is a diuretic vegetable. It is excellent for the kidneys and for cleansing the arteries and blood vessels.
02 of 08
This quick and delicious recipe for Sautéed Broccolini with Garlic and Olive Oil is great as a side for almost any sort of entree, as well as dropped into a macro bowl for lunch or dinner. Broccolini is a hybrid of two vegetables: broccoli and the Asian vegetable kai lin. The long slender stalks are completely edible and quite tender, and can be cooked ahead and served room temperature.
03 of 08
Sometimes less is more, and it couldn't be more true for this recipe for Pan Roasted Padron or Shishito Peppers. Just three ingredients (the peppers, good olive oil and sea salt) make a spectacularly delicious tapas appetizer that will have them coming back of more. These heirloom peppers have a complex flavor that is a combination of sweet and nutty, peppery and only very occasionally spicy (you might find one in 10 that is piccante). These little gems make a wonderful appetizer either on their own or served with good olives, sheep cheese and a glass of wine. Leave the stems on to serve as little handles to pick the peppers up.
04 of 08
Sautéed Broccoli with Shallots, Garlic and Lemon is a surprisingly quick side that is really satisfying. Besides being a heart-healthy anti-cancer food, broccoli is an abundant source of fiber, vitamins A, C, K, and the B-complex. Keep in mind that microwaving and boiling destroy these heat-sensitive nutrients, while a quick steam saute like this one preserves their vital composition. This easy side dish is made with shallots, garlic, and a touch of lemon, and is ready in just 5 minutes.Continue to 5 of 8 below.
05 of 08
This recipe for White Beans and Kale with a Broth Reduction means dinner can be ready in ten minutes! This quick and easy one pot meal is good year round and offers plenty of room for variations. The greens support cleansing for the lymph system and liver, and are blood building and provide a great overall tonic for the digestive system as well with their abundant plant fiber. You can also try mixing the kale with other greens, such as mustard, dandelion, arugula, or turnip greens. Or substitute broccoli rabe, spinach, baby kale or baby collards. White beans make a perfect backdrop for any of the dark leafy green vegetables. Savory Sautéed Kale is another option without beans, and is a simple, tasty way to get your greens with minimal effort and maximum benefit.
06 of 08
This Summer Vegetable Stir Fry is ready in about 5 minutes, and is a great way to use a variety of produce. It's a light, simple stir-fry recipe with a minimum of fuss and lots of flavor. Ginger, garlic, sesame oil and a bit of tamari create the backdrop for whatever veggies you want to use.
07 of 08
Zucchini "Spaghetti" With Coriander, Garlic, Pine Nuts and Lemon is a wonderful way to use a surplus of squash. Zucchini "noodles" are quickly tossed with a light sauté of ground coriander seed, pine nuts, garlic, fresh thyme and then spritzed with lemon juice just before serving. It's one of my go-to substitutes for pasta, but it's also delicious tossed with semolina spaghetti. Parmesan cheese is an optional player in finishing this dish, and serves to give it more body and another layer of flavor. You have two options here: eat them warmed through but still essentially raw, or give them a quick sauté. either way they're delicious!
08 of 08
Steam Sautéed Cauliflower gives a sweet, rich flavor to an often under-rated member of the cabbage family. It is prepared with shallots and fresh herbs, and takes only minutes to make. Cauliflower is rich in vitamins C and K, folate (great for pregnant women), and potassium. It is also an excellent source of dietary fiber, and nourishes the lungs. Recent studies have suggested that cauliflower is also a potent anti-cancer food.