There's lots to love here this week, and you can tell that I'm both desperately hanging on to summer (there's corn, tomatoes, and salad in the mix), and easing my way into fall (butternut squash pasta, yum). Regardless of ingredients, they're all healthy, delicious, and blessedly low-lift.

Jenna Helwig

Food Director

Butternut Carbonara

This 30-minute meal has all the vibes of traditional carbonara, but with a veggie boost. Even better, it uses frozen butternut squash puree, so there's no peeling and chopping required.

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Vegan

Gluten-Free

Falafel-Inspired Stuffed Peppers

All the flavors of a falafel sandwich shine through in this recipe. Chickpeas and tomatoes are seasoned with cumin and parsley, spooned into pepper halves, baked, and then drizzled with a perky tahini sauce.

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No-Cook

Gluten-Free

Antipasto Salad

We took the classic Italian appetizer of prosciutto-wrapped melon and turned it into a salad with crunchy Little Gem lettuce, cucumber, olives, and creamy, luscious burrata. What a way to get your greens!

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Dairy-Free

Gluten-Free

Salmon with Sweet Corn and Tomato Salad

Savor those last days of sweet corn and juicy tomatoes at the farmer's market in this light yet satisfying 25-minute meal. The salad is also a winner with grilled chicken.

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Instant Pot

Gluten-Free

Instant Pot Butter Chicken

Making this classic Indian dish in the Instant Pot means you get tender, velvety chicken in just a few, hands-off minutes. The sauce is spiked with ginger, coriander, turmeric, and smoked paprika for irresistible flavor.

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Bonus!

Blackberry and Pear Breakfast Fruit Crisp

It may look and taste like dessert, but it has way less sugar than a traditional crisp. And, it's packed with fruit, oats, and nuts and topped with yogurt. What more could you want from breakfast?

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