Side
Sweet-and-Sour Black-Eyed Peas with Ham
If you’ve been on the lookout for new ways to use leftover ham, here’s a main dish to try. Pineapple slices are a great complement as a side dish or for dessert. Replace the spicy brown mustard with a flavored mustard, such as orange, horseradish, or honey, if you wish.
Mozzarella Polenta with Roasted Vegetable Salsa
This vegetable-rich entrée is a breeze to make with prepared polenta.
Red Lentils with Vegetables and Brown Rice
This recipe makes a lot, but the dish tastes even better the second day and lends itself well to variations. For instance, you can warm the leftovers and serve them in whole-grain pita pockets or add 1 tablespoon fat-free Italian or balsamic vinaigrette and 1/2 cup chopped raw vegetables to every 1/2 cup cooked and chilled red lentils.
Greek White Beans
Greeks often serve white beans on days of fasting as a filling alternative to meat. Good alone or served over orzo or brown rice, these beans have even more flavor the second day.
Green Chile, Black Bean, and Corn Stew
If you want to, you can stretch this hearty southwestern stew by serving it over brown rice. Put about a half-cup of cooked rice in each bowl, then top with the stew.
Black Beans and Rice
To jazz up black beans and rice, add the exciting flavors of rich olive oil, tangy lime juice, and assertive garlic.
Adzuki Beans and Rice
Asian adzuki beans and fresh mushrooms contrast nicely with aromatic vegetables, thyme, and cumin in this updated version of a classic dish.
Slow-Cooker Rajma
Rajma, red beans slowly simmered in a rich blend of spices, is a favorite in India and other parts of Asia. Don’t be daunted by the long ingredients list—your slow cooker does the work for you. Just remember to soak the beans the night before you plan to prepare the rajma.
Tex-Mex Pilaf
This eclectic pilaf is a real time-saver. You need to spend only about five minutes to get it going, then you can leave it alone to cook while you do other things—and you’ll have just one pan to wash.
Portobello Pizzas with Peppery Greens
No kneading or rising time is required for this mushroom-based pizza. Place it on a bed of arugula and watercress flavored with a feta dressing, and serve as they do in Europe—with a knife and fork.
Quinoa with Mixed Squash and Arugula
Lemon-tinged cream cheese tempers peppery arugula in this nutrition-packed entrée.
Herbed Edamame, Black Beans, and Quinoa
The contrasting bright green edamame, shiny black beans, and snow-white feta cheese in this dish will please your eyes as well as your palate.