These healthy recipes are all created to pair with wine (a 5-ounce glass has anywhere from 110 to 150 calories)—all for 600 calories or fewer.
Roasting broccoli until it’s browned and crisp makes it insanely delicious but sometimes it’s a little tough. Steaming it makes it juicy but bland. Chef David Gingrass’s method of searing and then steaming it, which is used in the recipe below, gives us the best of both worlds—a caramelized exterior and a tender stem.
I make this broccoli regularly and recently realized that it’s a fantastic filling for a vegetarian sandwich. Hummus adds some protein and the pickled peppers punch up the flavor even more. To make it extra-decadent, add a sliced hard-boiled egg.