Stories from Healthy Recipes for Dinner

Make These 2 Recipes Now for a Week’s Worth of Anti-Inflammatory, Plant-Based Dinners

Kells McPhillips

Kells McPhillipsFebruary 22, 2020

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Want to get in on two meal worth of anti-inflammatory eats? Watch Chef Sam Kass do it in under 30 minutes. 

The act of coming home after work and making dinner can feel like exactly the meditative wind-down you need after a day of playing tag with your to-do list. Keyword: sometimes. On other nights, the mere thought of having to chop an onion may prompt a single teardrop to fall dramatically down one cheek. In that case, you’re going to want to have something—or two things!—prepped and ready to feed your delicate soul.

On the most recent episode of Well+Good’s shiny-new video series, Cook With Uschef Sam Kass whipped up a duo of anti-inflammatory dinner recipes that stay crisp in the fridge for seven days. (Even when the week feels like it’s been about seven years long.)”We’re all super busy and stressed out, so if you can create one foundational dish… then you can use it multiple ways.” Kass’s foundational recipe is a golden, turmeric-infused dressing that works on both a warm and cold salad.

After whipping up a dressing featuring olive oil, turmeric, ginger, garlic, dijon mustard, and lemon juice, Chef Kass gets down to the greens. A simple mix of kale, pecans, red onion, and fresh mint, the cold salad is an absolute breeze to make and to eat. Meanwhile, the warmer options calls for a p-a-r-t-y of healthy roasted vegetables: broccoli, cauliflower, carrots, and Brussels sprouts topped off with shallots and parsley.

Once those are prepped, you can swap between hot and cold for dinners throughout the week. To keep it interesting for several nights in a row, just rotate what protein you eat with it. Maybe one night you have the cold salad with some leftover shredded chicken or roasted chickpeas, then the night after that you re-heat the warm salad and serve it over brown rice or with some salmon. The options are endless.

In all, the haul costs roughly $30 by pricey New York City standards, and yields eight servings worth of salad. That’s $4 per meal, folks (even less if you live in a place that doesn’t actively tear holes in your pockets). And hey, that’s not too shabby for an ingredients list that’s high in fiber, antioxidants, and contains a wide variety of nutrients thanks to all the plant matter. To get the full story on how to make these ingredients come together, watch the full video and eat your (healthy) heart out.

We’ve got more Cook With Us content! This healthy 3-ingredient stir-fry sauce recipe is unparalleled, and here’s how to roast veggies perfectly every single time

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