Dinner will be ready in minutes thanks to these quick and easy recipes! Each dish takes no more than 25 minutes to make and has just three steps so they’re perfect for busier evenings when you need something fast and simple. They’re also full of flavorful fall produce like spinach, apples, arugula and cabbage. Try options like our Apple-Cranberry Spinach Salad with Goat Cheese or our Caramelized Broccolini & White Beans for a hearty dinner that requires minimal effort.
Fennel Panzanella
James Beard Award-winner and Top Chef contestant Karen Akunowicz of Fox & the Knife in Boston turns this Italian-inspired bread salad into a hearty fall dish. Instead of tomato, fennel mingles with the vinaigrette to let the bread soak up its licorice notes, while the arugula lends the dish a hint of pepper. The lemony vinaigrette is so simple and tastes so much fresher than store-bought.
Apple-Cranberry Spinach Salad with Goat Cheese
The tangy-sweet dressing in this spinach salad beautifully amplifies the apples and cranberries—and the creamy goat cheese transforms it into the perfect salad.
Caramelized Broccolini & White Beans
Broccolini takes on a smoky char from the cast-iron pan before it’s combined with white beans and aromatics in this savory side dish. A vibrant parsley and hazelnut sauce finishes the dish with a bright and nutty flavor.
Bhel Puri-Inspired Salad
Ali Redmond
This flavorful salad was inspired by bhel puri, a type of chaat (savory snack) served across India, and features puffed quinoa and lentils for extra protein and fiber.
Creamy Spinach-Artichoke Salmon
For this quick and easy dinner for four, the vegetables and sauce come together in one skillet in a matter of minutes while the salmon broils. Plus, salmon is swimming in heart-healthy omega-3 fatty acids and loaded with vitamins and nutrients like B vitamins and potassium.
Sheet-Pan Beef & Cabbage Noodles
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell
Forget the wok and all that stirring! This stir-fry recipe comes together in only 20 minutes on one baking sheet under the broiler. The trick to a perfect sheet-pan stir-fry is making sure your ingredients are spread out well on the pan so everything cooks evenly.
Garlic-Anchovy Pasta with Broccolini
Here, we sprinkle the final pasta dish with crumbled goat cheese for nice tangy bites throughout. If you prefer a creamy sauce, stir the cheese into the pasta in Step 3 along with the reserved cooking water.
Chicken & Spinach Salad with Creamy Feta Dressing
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
The creamy feta dressing steals the show in this protein-rich salad that makes a perfect lunch or quick and easy dinner. While you can buy feta cheese already crumbled, we like crumbling our own fresh from the block for this salad. While we prefer the slightly sharper flavor of sheep’s-milk feta, cow’s-milk feta works just as well.
Eat-the-Rainbow Vegetable Soup
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
This vibrant and wholesome soup recipe helps support your well-being. It’s packed with a variety of colorful vegetables, like tomatoes, which contain lycopene, a phytochemical that may help reduce inflammation.
One-Pot Garlicky Shrimp & Broccoli
Photographer: Kelsey Hansen; Food Stylist: Greg Luna
Shrimp and broccoli cook quickly in this easy, one-pot recipe, making it perfect for busy weeknights. Serve this healthy shrimp recipe over whole grains or rice.
20-Minute White Bean Soup
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
This fiber-rich soup is an easy, healthy dinner when you’re pressed for time. This brothy soup is finished with a bit of heavy cream for body and richness. Frozen sweet potatoes and collard greens keep the prep to a minimum, but if you have a little extra time on your hands, fresh veggies work just as well.
Mushroom-Miso Pasta
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
This miso pasta features mushrooms, another umami-forward ingredient that takes this quick vegetarian recipe to the next level. We use white miso, which is light and slightly sweet. Whisking the miso into the reserved cooking water makes it easier to incorporate into the pasta.
Arugula, Beet & Feta Salad
Peppery arugula and tender, sweet beets are balanced by a simple vinaigrette and briny bits of feta cheese in this arugula, beet and feta salad. Using cooked, peeled beets helps make prep a breeze.
Vegetarian Chili with Salad Beans
This quick vegetarian chili relies on pantry ingredients like canned beans and canned tomato soup to create a fast and flavorful meal. Top with your favorite garnishes, such as jalapeños and avocado.
One-Pot Creamy Chicken & Mushroom Pasta
This creamy chicken and mushroom pasta recipe makes for an easy weeknight dinner. Using store-bought rotisserie chicken saves time when cooking, and leftover chicken would work just as well.
Root Vegetable & Greens Salad with Red Pepper Jelly Vinaigrette
Red pepper jelly is the key ingredient in this piquant yet sweet salad dressing. If you prefer more heat, add a pinch of cayenne pepper.
Vegetarian Chopped Power Salad with Creamy Cilantro Dressing
This healthy vegetarian salad recipe features chickpeas and quinoa for a boost of protein. Cilantro adds color and flavor when blended to make a creamy dressing. Serve this cold salad for lunch or dinner.
Cauliflower Gnocchi with Asparagus & Pesto
While the cauliflower gnocchi crisp up in a sauté pan, steam fresh asparagus in the microwave to keep it bright green and crisp-tender. Substitute frozen asparagus (or green beans or peas) in a pinch. Toss them together with prepared basil pesto for a satisfying supper.
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