Beef and Farro Salad Warm Beef and Farro Salad with Roasted Veggies and Herb Vinaigrette Ingredients: For the Salad: 1 lb (450g) flank steak or sirloin, grilled or pan-seared and sliced thin 1 cup farro, uncooked 3 cups water or broth 1 red bell pepper, diced 1 cup cherry tomatoes, halved 1/2 red onion, thinly sliced 1 cup arugula or mixed greens 1/4 cup crumbled feta (optional) Salt and pepper to taste For the Herb Vinaigrette: 1/4 cup olive oil 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 garlic clove, minced 1 tablespoon chopped fresh parsley 1 teaspoon dried oregano Salt and black pepper to taste Directions: Cook farro in water or broth according to package instructions (usually 25–30 minutes). Drain and let cool slightly. Season steak with salt and pepper. Grill or sear in a hot skillet for 3–4 minutes per side, or until desired doneness. Let rest, then slice thinly across the grain. In a small bowl or jar, whisk or shake together all vinaigrette ingredients until emulsified. In a large bowl, combine farro, cherry tomatoes, red bell pepper, onion, and arugula. Drizzle with vinaigrette and toss to coat. Top salad with sliced beef and crumbled feta (if using). Serve warm or at room temperature. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 490 kcal | Servings: 4 servings #beefandfarrosalad #wholegrainsalad #healthydinner #grainbowl #warmbeefsalad #proteinpackedmeal #arugulasalad #dinnerbowl #easyweeknightdinner #farrorecipe #highfibermeals #roastedveggies #herbvinaigrette #wholegrainrecipes #beefslices #saladbowl #colorfulplate #freshflavor #summerdinner #saladwithsubstance Power lunch alert! This Beef and Farro Salad is loaded with flavor, nutrients, and hearty satisfaction.

Cauliflower and Garlic Pasta Roasted Cauliflower and Garlic Spaghetti with Olive Oil and Herbs Ingredients: 8 oz spaghetti or linguine 1 medium head cauliflower, cut into small florets 6 cloves garlic, thinly sliced 3 tablespoons olive oil 1/2 teaspoon crushed red pepper flakes (optional) Salt and black pepper, to taste Zest and juice of 1 lemon 1/4 cup grated Parmesan cheese (optional) 2 tablespoons fresh parsley, chopped Directions: Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender. Meanwhile, cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water and drain the rest. In a large skillet, heat remaining olive oil over medium heat. Add sliced garlic and red pepper flakes. Cook until garlic is golden, about 2 minutes (don’t let it burn). Add roasted cauliflower to the skillet and stir to coat in the garlic oil. Add cooked pasta to the skillet with a splash of reserved pasta water. Toss well to combine. Stir in lemon zest, lemon juice, and Parmesan (if using). Cook for 1–2 minutes to marry flavors. Sprinkle with fresh parsley before serving. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 390 kcal per serving | Servings: 4 servings #cauliflowerpasta #garlicpasta #roastedcauliflower #pastarecipes #vegetarianpasta #easyweeknightdinner #herbpasta #spaghettiideas #mediterraneanflavors #comfortfood #pastaandveggies #lemonpasta #simpleingredients #meatlessmeal #roastedveggies #homemadepasta #garliclover #cauliflowerrecipes #plantbaseddinner #pastaloversunite This Cauliflower and Garlic Pasta is golden, garlicky, and totally comforting. A simple, veggie-forward dinner you’ll crave weekly!

Beef and Quinoa Bowl Savory Ground Beef & Quinoa Power Bowl with Roasted Veggies Ingredients: 1 tablespoon olive oil 1 lb lean ground beef 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon smoked paprika Salt and pepper to taste 1 cup quinoa 2 cups water or broth 1 red bell pepper, diced 1 zucchini, diced 1/2 red onion, chopped 1 cup cherry tomatoes, halved 1 tablespoon olive oil (for vegetables) 1/4 teaspoon dried oregano 1/4 teaspoon chili flakes (optional) 1 avocado, sliced Fresh parsley or cilantro, chopped, for garnish Directions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss bell pepper, zucchini, onion, and cherry tomatoes with olive oil, oregano, salt, and chili flakes. Spread on the baking sheet and roast for 20–25 minutes. Rinse quinoa under cold water. Combine with water or broth in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork. While quinoa cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Season beef with garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to combine and cook for another 2–3 minutes. To assemble, divide quinoa into bowls, top with roasted veggies, seasoned beef, avocado slices, and fresh herbs. Serve warm. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 470 kcal | Servings: 4 servings #beefquinoabowl #healthybeefrecipes #quinoabowlideas #roastedveggies #powerbowlmeal #wholefoodslunch #glutenfreedinner #nutritiousbowl #easybeefmeal #onebowlmeal #proteinpacked #wellnessbowl #quinoalover #healthycomfort #mealprepideas #simplebowlrecipes #grainbowlinspo #veggieandbeef #quinoaandgreens #quicknutritiousdinner Fresh, filling, and full of flavor! This Beef and Quinoa Bowl with roasted veggies is a perfect meal prep option or weeknight dinner.

Roasted Cauliflower and Pesto Pasta Creamy Pesto Pasta with Roasted Cauliflower and Parmesan Ingredients: 12 oz pasta (penne, fusilli, or your favorite shape) 1 medium head cauliflower, cut into florets 3 tablespoons olive oil Salt and pepper to taste 1/2 cup basil pesto (store-bought or homemade) 1/4 cup grated Parmesan cheese 2 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional) Juice of 1/2 lemon Fresh basil leaves for garnish Directions: Preheat oven to 425°F (220°C). Toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and golden brown. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant. Add roasted cauliflower to the skillet, stir to combine. Reduce heat to low, add cooked pasta, pesto, and lemon juice. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce if needed. Stir in grated Parmesan and adjust seasoning with salt and pepper. Garnish with fresh basil leaves and serve immediately. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 450 kcal | Servings: 4 servings #roastedcauliflower #pestopasta #vegetarianrecipes #comfortfood #italianflavors #pastalover #easyweeknightdinner #healthyrecipes #basilpesto #veggielove #homecooking #meatlessmonday #freshingredients #lemonflavor #garliclover #plantbasedmeals #simpledinners #roastedveggies #parmesanlove #pastadishes Cozy up with this Roasted Cauliflower and Pesto Pasta Tender, golden cauliflower paired with fresh basil pesto makes every bite a flavor explosion!

Beef and Spaghetti Squash Savory Ground Beef with Roasted Spaghetti Squash Ingredients: 1 medium spaghetti squash 1 lb (450g) ground beef 1 small onion, finely chopped 2 cloves garlic, minced 1 cup marinara sauce 1 teaspoon dried oregano 1 teaspoon dried basil Salt and pepper to taste 2 tablespoons olive oil Grated Parmesan cheese (optional) Fresh parsley, chopped (for garnish) Directions: Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with 1 tablespoon olive oil, season with salt and pepper. Place cut sides down on a baking sheet lined with parchment paper. Roast for 35-40 minutes until tender. While squash is roasting, heat remaining olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened, about 3-4 minutes. Add ground beef, breaking it up with a spoon. Cook until browned and cooked through, about 7-8 minutes. Drain any excess fat. Stir in marinara sauce, dried oregano, and basil. Simmer for 5 minutes, allowing flavors to meld. Once spaghetti squash is cool enough to handle, use a fork to scrape out the strands into a large bowl or directly onto plates. Top the spaghetti squash strands with the beef sauce mixture. Garnish with grated Parmesan and fresh parsley if desired. Serve immediately. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes Kcal: 350 kcal | Servings: 4 servings #spaghettisquash #beefrecipes #lowcarbmeals #healthycomfortfood #glutenfree #groundbeefrecipes #easymeals #familydinner #roastedveggies #ketorecipes #cleanrecipes #homemade #italianflavors #comfortfood #simplerecipes #mealprep #proteinpacked #healthyliving #savorymeals #dinnerideas Looking for a healthy twist on classic spaghetti? Try this Beef and Spaghetti Squash — low-carb, flavorful, and hearty!