After an indulgent holiday season, this week’s food section recipes leaned toward the healthier side. Check out our Editors’ picks for this week’s top recipes.
The New York Times: This recipe for baby bok choy from restaurant critic Sam Sifton uses classic Chinese ingredients like ginger, garlic and soy sauce to give this vegetable wonderful flavor.
The Oregonian: A vegan take on classic rice and beans that uses creole seasonings and black-eyed peas to add spice and flavor.
The San Francisco Chronicle: This chicken tinga recipe can prepared a few days ahead and makes a great Sunday night dinner served with chips or fresh bread. (Try whole wheat for a healthier dish.)
The Boston Globe: A Vietnamese twist on all-American meatloaf uses turkey for a banh mi sandwich.
The Washington Post: Perfect for a weeknight dinner, this salmon recipe uses Chinese five-spice powder to spruce up this heart-healthy fish dish.
Salon.com: Pasta puttanesca is traditional Italian dish made with capers, anchovies (or tuna), tomatoes and black olives – try this recipe for a quick, easy and satisfying meal.
Cincinnati News: One cook opts for a healthier version of her go-to comfort food dish, but swears this fast and simple Turkey Cutlets recipe is just as delicious without the butter. (Let us know if she’s right!)
The Seattle Times: A boozy chicken dish that’s perfect for bourbon lovers and also looks gorgeous with its pecan crust – but the best part? It only takes 35 minute to make.
The Los Angeles Times: A bright and refreshing chicken salad recipe that makes a great lunch and can also be made healthier with low-fat or non-fat mayonnaise.
The Times-Picayune: Try this nutty, whole-wheat Granola Carrot Bread recipe for weekday breakfasts; maybe even with a spoonful of Greek yogurt.