My goal when making supper, or any meal really, is What can I prep for my health-nut-self that will also be edible for my non-health-nut husband? I aim for some healthier recipes that I’ll enjoy, and some that my husband will enjoy- Balance. Mainly, I try for recipes that are easy enough to make for supper and even better as leftovers the next day (well, garlic bread is best fresh, but I’m talking everything else). These ones check the boxes. 

Pistachio-Crusted Pesto Salmon by Rivky Kleiman

Gourmet results with minimal effort is always my goal when developing recipes. Anyone who tasted this dish (even those who claimed to dislike pesto) gave it a huge thumbs-up. Try it — you’ll love it.

Irresistible Garlic Bread by Brynie Greisman

We have to put out bread at a Melave Malka. Sometimes it’s the last thing we thing of, and sometimes we spend tons of time on it making mini onion rolls or garlic knots. With this recipe, you’re buying a loaf of bread and putting in your own filling, so it automatically becomes yours without all the work! Do NOT make this if you are watching your carbs. It’s dangerous!

Vegan Kale Caesar Salad With Mushroom “Bacon” Bits by Ruth Fox and Vicky Cohen

Whether you’re looking to entertain this weekend or start eating a little bit healthier, this salad loaded with veggies like kale and butternut squash, juicy pomegranates and nutty hemp seeds is a delicious, wholesome way to do it! The creamy vegan Caesar dressing is made with soaked cashews instead of egg yolks and nutritional yeast instead of Parmesan cheese. The guilt-free “bacon” bits are simply thinly sliced king oyster mushrooms rubbed with smoky spices, baked low and slow. Make a big batch of these and add them soups, salads or just eat them plain as a snack.

Easiest Strawberry Soup by Henchie Weiss

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