Overview
Blue skies ahead: 101 low-effort, flavor-forward weeknight dinners that just happen to be healthy, from the James Beard Award-nominated author of I Dream of Dinner
In Sunny with a Chance of Broccoli, healthy eating isn’t clouded by bland food or rules and restrictions. It’s sunny, and simpler than you might think: Eat more plants, many kinds, and lots of them.
Around here, all recipes are full of plants, ready in under an hour, and nutritionist-vetted, and all foods are welcome. Even frozen chicken fingers. There’s hope — it tastes like spicy-sour Roasted Broccoli & Dumpling Salad or bronzed and buttered Fat Pork Chops with Kale & Dates, and it looks like entire chapters of sheet-pan and one-pot recipes.
This might sound like a weeknight fantasy, but recipe developer and longtime New York Times contributor Ali Slagle is an expert at dreaming up dinners that meet busy home cooks’ needs. Ali streamlines processes, leans on staple ingredients, and offers substitutions (including how to make every recipe vegetarian, though half already are). She shares strategies for bringing more plants into any meal. And she knows that for healthy cooking to finally become part of your every day, it has to be doable, delicious, and delightful. After all, broccoli’s only good for you if you eat it.
In Sunny with a Chance of Broccoli, healthy eating isn’t clouded by bland food or rules and restrictions. It’s sunny, and simpler than you might think: Eat more plants, many kinds, and lots of them.
Around here, all recipes are full of plants, ready in under an hour, and nutritionist-vetted, and all foods are welcome. Even frozen chicken fingers. There’s hope — it tastes like spicy-sour Roasted Broccoli & Dumpling Salad or bronzed and buttered Fat Pork Chops with Kale & Dates, and it looks like entire chapters of sheet-pan and one-pot recipes.
This might sound like a weeknight fantasy, but recipe developer and longtime New York Times contributor Ali Slagle is an expert at dreaming up dinners that meet busy home cooks’ needs. Ali streamlines processes, leans on staple ingredients, and offers substitutions (including how to make every recipe vegetarian, though half already are). She shares strategies for bringing more plants into any meal. And she knows that for healthy cooking to finally become part of your every day, it has to be doable, delicious, and delightful. After all, broccoli’s only good for you if you eat it.
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