Five Weeknight Dishes
The mighty three ingredients that save my weeknight dinners (and a new habit-forming technique for cooking them easily).
Hi, everyone!
So happy to fill in for Emily this week and to start 2025 with you. My big idea to kick off the year actually isn’t big at all — and that’s on purpose. Starting small is the key to forming a new habit you’ll stick with beyond tomorrow.
My plan is to eat more greens, beans and grains. Together, they are one of the most essential, delicious, affordable, nutritious and versatile combinations of foods. (Did I miss any superlatives?) If my plate or bowl includes all three, I know I’ll be happy and well fed.
This week’s recipes are vibrant, sustaining and full of these mighty three, including a flexible new technique that cooks any beans, any greens and any grains together in one pot. Since I’ve developed the recipe, I’ve repeated it often. It is indeed habit-forming.
1. One-Pot Greens, Beans and Grains
Greens: Any dark leafy greens
Beans: Any cooked bean
Grains: Quinoa and rice, or any whole grains
This abundant pot of greens, beans and grains can be eaten warm or cold, and it readies three components of your next grain bowl in one swoop. Swish!
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