A Fresh Start

New year’s resolutions, here we come. This month, more than a third of us will resolve to do better, eat better, be better.

If we’re more granular about it: Half of people aged 18-29 will make a resolution; a third of people aged 30-49 will do so; and only a fifth of people over 50 will set a goal. (This must say something about age and wisdom, but that is for another story.) Of the resolutions made, 79 percent will be health-related – other high-frequency commitments will be to improve/update finances, personal relationships, careers, and hobbies. 

For those of us healthy resolution-makers, we are going to need some healthy(ish) meal ideas. Here are a few, mostly from the archives of our weekly, online column “Back Porch Table.” We hope they help you stick to your resolutions. If you belong to the two-thirds of us who aren’t resolving, we hope these recipe ideas will simply help you enjoy making dinner.

Chopped Broccoli, Green Bean, and Farro Salad with Walnuts includes a perfect combination of flavors and textures: Crisp, chopped veggies, chewy farro, crunchy walnuts, and salty pecorino romano. Perfection. (Photo: Andria Dilling)

Chopped Broccoli, Green Bean, and Farro Salad with Walnuts 

This is the kind of “salad” we could eat every day. Between crisp, chopped veggies, chewy farro, crunchy walnuts, and salty pecorino romano, this salad has everything over a bag of chips. In her “Smitten Kitchen” blog, Deb Perelman gives us a recipe for Broccoli Rubble Farro Salad. This is a slight variation of Deb’s recipe, where chopped green beans and toasty walnuts join the mix.

Salt 

1 pound broccoli, cut into large pieces

½ pound green beans, trimmed

4 tablespoons olive oil 

2 cloves garlic, minced 

Red pepper flakes, to taste 

Finely grated zest, then juice, of 1 lemon 

Freshly ground black pepper 

1 ½ cups cooked farro (cooked in salted water according to package directions)

½ cup grated pecorino romano

½ cup toasted, chopped walnut pieces

Bring a large pot of salted water to boil. Add the broccoli and cook for about 2 minutes, until it is slightly softened but still crisp. Use a slotted spoon to transfer the broccoli to a colander. Rinse with cold water to stop the cooking and retain the bright green color. Place the broccoli on a kitchen towel, in a single layer, to dry.

Bring the same pot of water back to a boil, and add the green beans. Cook for about 2 minutes, until the green beans are softened but still crisp. Drain the green beans in a colander and rinse with cold water. Place the green beans on another kitchen towel. 

Pat the green beans and broccoli dry with kitchen or paper towels. Chop the broccoli into small bits, about 1⁄2-inch. Chop the green beans into small bits, about ¼-inch.

Warm the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, and cook for 1 minute, until the garlic is faintly golden. Add the chopped broccoli, chopped green beans, lemon zest, and 1 teaspoon kosher salt. Add several grinds of black pepper and cook, stirring for 3 to 4 more minutes, until the veggies are well-seasoned and slightly more tender.

Place the cooked farro in a large bowl and stir in the vegetables and all the oil and garlic from the skillet. Stir in the cheese and walnuts, then add the lemon juice and more salt and pepper to taste. 

Roasted Beet Salad with Crispy Chickpeas and Spiced Yogurt is a colorful mix of earthy roasted beets, peppery arugula, crunchy-chewy chickpeas, and creamy yogurt.

Roasted Beets with Crispy Chickpeas and Spiced Yogurt

Here is a colorful mix of earthy roasted beets, peppery arugula, crunchy-chewy chickpeas, and creamy yogurt. Toasted pistachios add nuttiness, and the yogurt gets pops of spice and sweetness from cumin, coriander, and orange – simple flavors that blend to make something extraordinary.

8 beets (a mix of colors is nice)

Olive oil

Kosher salt and freshly ground pepper

1 15-ounce can chickpeas, drained, rinsed, and dried

1 cup plain Greek yogurt

1 teaspoon ground cumin

1 teaspoon ground coriander

2 tablespoons orange juice

4 cups arugula

¼ cup pistachios, shelled and toasted

Preheat the oven to 400 degrees. Line two baking sheets with parchment or foil.

Trim the leafy tops off the beets, peel them, and cut them into quarters. Toss with about 1 tablespoon of olive oil and a sprinkle of salt and pepper. Arrange the beets in a single layer on one of the prepared baking sheets.

Toss the chickpeas with about 1 tablespoon of olive oil and a sprinkle of salt and pepper. Arrange them in a single layer on the other prepared baking sheet.

Roast the beets and chickpeas in the same oven, rotating the pans after 20 minutes. Roast another 20 minutes.

In a small bowl, stir together the yogurt, cumin, coriander, and orange juice until the spices and juice are incorporated. Season to taste with salt and pepper.

To serve, spread the spiced yogurt on a platter. Top with the arugula, then the beets. Sprinkle the crispy chickpeas and toasted pistachios over the top. Add another drizzle of olive oil over everything.

French Onion Baked Lentils and Farro is a cozy casserole of sweet onions, protein-packed lentils, chewy farro, a hint of thyme, and cheese melted all over the top. Even those who are usually meat-and-potatoes-only lovers will love this healthy comfort food. (Photo: Andria Dilling)

Deb Perelman’s French Onion Baked Lentils and Farro

In another addictive farro recipe from Deb Perelman’s Smitten Kitchen, this “casserole” of protein-packed lentils, chewy farro, and sweet, deeply caramelized onions hits all the cozy notes. Being a veggie lover married to someone who is a meat-and-potatoes-and-that’s-it lover, it’s a little tricky finding recipes that satisfy both of us. This one wins. A healthy sprinkle of cheese lands these lentils firmly in the category called healthy-ish, but hey, small steps.

2 pounds yellow onions (4 or 5 medium), sliced

2 tablespoons unsalted butter

1 tablespoon olive oil

Kosher salt and freshly ground pepper

2 tablespoons white wine, dry sherry, or vermouth (optional)

2 cloves garlic, minced

1 ½ cups dried farro

¾ cup dried lentils, any variety, but green (le puy) or brown are Deb’s favorites

A few sprigs of fresh thyme

6 cups vegetable broth (I used chicken broth because that’s what I had)

2 cups coarsely grated gruyere cheese

To caramelize the onions, heat the butter and olive oil in a large, deep sauté pan, ideally one that’s ovenproof, over medium heat. Add the onions, toss to coat them in the butter and oil, and cover the pot (you can use foil if your sauté pan doesn’t have a lid). Reduce the heat to medium-low and let the onions slowly steep for 15 to 20 minutes – they don’t need your attention. You want to start the stirring process sooner if they’re browning or sticking to the pan. Uncover the pot, raise the heat to medium-high (for now) and stir in the salt – Deb starts with 2 teaspoons of kosher salt. Cook the onions, stirring every few minutes (you can check less often in the beginning, and will have to frequently stir later in the process) until the onions are brown, soft, and sweet, about 20 minutes more. You’ll want to reduce the heat to medium once any water the onions emitted has cooked off.

Heat the oven to 375 degrees. Add the garlic to the onions and cook, stirring, one minute. Add the wine, if using, and cook until it disappears. Add the farro and cook for 2 minutes. Add the lentils and 6 cups broth and thyme and bring the mixture to a simmer. Season well with salt and pepper as needed. If your pan isn’t ovenproof, transfer it at this point to a casserole dish.

Cover the pan and bake, stirring about halfway through, until the lentils and farro are tender, 40 to 50 minutes. If all of the liquid has absorbed, either at the midway through point or at the end, add another ¼ to ½ cup splash of broth. We’re looking for a risotto-like looseness or light “slosh” in the pan. Fish out the thyme stems.

Sprinkle the dish with gruyere and broil until it is browned on top.

The dish keeps fantastically in the fridge for 4 to 5 days; rewarm in a 350-degree oven. You can also prepare the lentil and farro base a few days early, rewarm it (it will likely need more broth at this point), and broil the cheese on top right before serving. 

Hearty doesn't mean heavy with Italian Stuffed Peppers (Photo: Andria Dilling)

Italian Stuffed Peppers

You might call these stuffed peppers an updated take on classic meatloaf – or don’t, if the people in your life are meatloaf haters. More veggie-forward thanks to the roasted peppers, and full of healthy grains thanks to brown rice, these little individual meals have it all. A little spicy, a lot cozy, this would be a fun recipe to prep with kids.

3 large red bell peppers

2 tablespoons olive oil

1 small yellow onion, chopped (about 1 cup)

2 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes

1 pound lean ground beef 

1 (14-ounce) can diced fire-roasted tomatoes, with juices

1 ½ teaspoons kosher salt, plus more to taste

½ teaspoon black pepper, plus more to taste

1 cup cooked brown rice

3 tablespoons minced Italian parsley, plus more for garnish (optional)

¼ cup grated Parmesan

1 cup shredded mozzarella

Preheat the oven to 400 degrees. Cut the peppers in half lengthwise and use a small knife to remove the core, seeds, and any white pith. Arrange the peppers, cut-sides up, in a 9-by-13-inch baking dish.

Heat the olive oil over medium heat in a large, heavy skillet. Add the onion and cook, stirring occasionally, until translucent, about 6 to 8 minutes. Stir in the garlic, oregano, basil, and red pepper flakes, and cook for about 1 minute. Add the ground beef, using a wooden spoon to break it up. Cook until the beef begins to brown, about 6 minutes.

Add the tomatoes, salt, and pepper, and bring to a boil. Remove from the heat, stir in the rice, parsley, and Parmesan. Taste for seasoning, adding more salt and/or pepper if desired. 

Spoon the mixture evenly into the pepper halves. Cover the baking dish with foil and bake for 35 minutes. Remove the foil, sprinkle with the mozzarella, and bake another 10 minutes, until the cheese is bubbly and begins to brown. Let the peppers rest for 10 minutes, sprinkle with more parsley, and serve.

French Onion Chicken with Mushrooms is like a big scoop of the insides of a bowl of French onion soup with the additions of tangy marinated chicken and mushrooms.

French Onion Chicken with Mushrooms

I have branded this extra delicious, extra easy chicken French Onion Chicken with Mushrooms because it’s like a big scoop of the insides of a bowl of French onion soup with the additions of tangy marinated chicken and mushrooms. But Yasmin Fahr, the creator of the recipe (which I tweaked just a little bit), calls it Skillet Chicken with Mushrooms and Caramelized Onions. Either way, this NYT Cooking recipe is a winner.

4 tablespoons olive oil, divided

2 tablespoons sherry vinegar (balsamic or white wine vinegar would also work)

2 teaspoons honey

1 teaspoon Dijon mustard

Kosher salt and freshly ground black pepper

1 pound boneless, skinless chicken breasts, cut into 3-inch pieces

2 medium yellow onions, sliced thin

¾ pound cremini mushrooms, sliced thin

½ cup flat-leaf parsley, roughly chopped

Cooked egg noodles, for serving

In a large mixing bowl, whisk together 2 tablespoons of the oil, vinegar, honey, mustard, and 1 teaspoon salt. Pat the chicken dry and add it to the marinade, coating it well. Set aside at room temperature, stirring a couple of times while you make the onions.

Heat a large cast-iron or heavy skillet over medium-high heat until very hot, about 2 minutes. Add the onions in an even layer. Season with salt and cook, mostly undisturbed, for 4 minutes, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. Cook, mostly undisturbed, until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.

Stir in the remaining 2 tablespoons of olive oil and allow the onions and mushrooms to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 4 minutes. Push the onions and mushrooms to the edges of the skillet, and add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 minutes, then turn the chicken to brown on the other side for another 4 minutes or so. When the chicken is browned, stir it together with the onions and mushrooms and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)

Serve over the noodles, topped with a sprinkle of parsley.

Editor’s note: Look for Back Porch Table by Andria Dilling every Friday online. For more inspiration, you can also search our site for thousands of recipe ideas.