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.
This sandwich is great with a crisp, not-too-serious white, like Pinot Grigio.
Broccoli, Hummus and Pickled Pepper Sandwich
Active: 15 MIN; Total: 25 MIN
4 warm whole-wheat pitas, halved or 2 warm whole-wheat naan, quartered
1 cup hummus
4 Peppadew peppers or other sweet pickled peppers, thinly sliced
One recipe Caramelized Broccoli with Garlic
1. Arrange half of the warm bread on a work surface. Spread with the hummus and top with the pickled peppers. Cut the broccoli so it will fit neatly in the sandwiches and arrange on the bread. Close the sandwiches and serve.
Wine: Bright, easy-drinking Pinot Grigio, like 2012 Hofstätter.
One serving: 435 cal, 22 gm fat, 3.7 gm sat fat, 54 gm carb, 13 gm fiber, 15 gm protein.
Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.