FROM SUE’S RECIPE JOURNAL
Healthy Recipes
Healthy recipes are not a separate kind of cooking so much as a collection of balanced, satisfying plates built from familiar ingredients. This seasonal group brings together maple-glazed Brussels sprouts, caramelized roasted carrots and a warm quinoa salad with squash, chickpeas, greens and a cider dressing. Each dish offers a different way to add vegetables and texture to the table: crisp-edged sprouts with pecans, tender carrots with a little sweetness, or grains and beans for a more filling lunch. The recipes include practical cook times, measured ingredients and flexible serving notes so you can decide what fits your day. Roast vegetables in an open layer for better browning, and season gradually because broth, cheese and packaged ingredients vary. The quinoa salad can be served warm or at room temperature, while the roasted sides pair naturally with a simple main. Browse the collection for an easy weeknight addition, a make-ahead lunch or a vegetable-forward dish to share.
