:max_bytes(150000):strip_icc():format(jpeg)/parsley-tabbouleh-252109-1x1-45d2ac47d7e94a0bbb2284fa5bad1964.jpg "Parsley tabbouleh in a light blue bowl")
Photographer: Rachel Marek, Food Stylist: Holly Dreesman
We heard that 2016 is in—but these recipes we published that year never went out of style. To help you revel in the nostalgia, we’ve compiled some of our favorite recipes from our website and print magazine that we’re still loving ten years later. From simple appetizers like our Garlic Hummus to satisfying dinners like our Chicken-Stuffed Spaghetti Squash, these recipes are timeless reminders of 2016.
01 of 16
Mozzarella, Basil & Zucchini Frittata
This vegetable-studded frittata recipe is one of the quickest meals you can make. Have it for breakfast, or serve it for lunch or dinner with a tossed salad and a slice of olive oil–drizzled crusty baguette.
02 of 16
Garlic Hummus
Photography: Carson Downing, Food: Holly Dreesman, Props: Gabe Greco
This garlic hummus recipe couldn’t be easier—just toss a few ingredients in the food processor and whir away!
03 of 16
Balsamic & Parmesan Roasted Cauliflower
Sonia Bozzo Photography
The florets are roasted with extra-virgin olive oil, balsamic and Parmesan in this easy cauliflower recipe, which makes a delicious addition to any weeknight meal. If you avoid cheese made with animal rennet, look for Parmesan labeled vegetarian.
04 of 16
Chicken-Stuffed Spaghetti Squash
This healthy 5-ingredient spaghetti squash recipe is a satisfying low-carb alternative to taco night. If you have leftover cooked chicken on hand, skip Step 2 and stir 2 1/2 cups into the filling. Look for an enchilada sauce with less than 300 mg of sodium per serving, such as Hatch brand.
05 of 16
Chocolate Banana Oatmeal
Have your fruit and a little luxury too with this kid-friendly healthy chocolate and banana oatmeal recipe. Short on time in the morning? Try our overnight oatmeal variation.
06 of 16
Squash & Red Lentil Curry
This healthy red lentil curry recipe has a rich flavor and complexity that tastes like it takes hours to prepare. Butternut squash and coconut milk combine with the lentils to make a hearty vegetarian dish. Serve with brown rice or naan bread.
07 of 16
Parsley Tabbouleh
Photographer: Rachel Marek, Food Stylist: Holly Dreesman
This tart, parsley-dominated tabbouleh recipe makes for a flavorful side at any gathering. The recipe can be easily doubled to feed a crowd. Serve at room temperature or chilled.
08 of 16
Sweet Potato & Black Bean Chili for Two
This satisfying vegetarian chili for two is studded with black beans and sweet potatoes. Serve with some warmed corn tortillas and tossed salad with orange segments and avocado. This recipe was adapted from our popular Sweet Potato & Black Bean Chili to serve two instead of four.
09 of 16
Almond-Honey Power Bar
Great for breakfast on the go! Golden roasted nuts, seeds and oats are enveloped by flavorful almond butter in these delectably chewy, no-fuss energy bars. Unrefined turbinado sugar adds a deep caramelly undertone. Feel free to use light brown sugar instead. Bars stored at room temperature will be softer than those that are refrigerated.
10 of 16
Avocado Toast with Egg, Arugula & Bacon
In this satisfying avocado-egg toast recipe, try full-flavored, high-fiber bread, like a hearty slice of German-style rye or seeded multigrain from your favorite bakery. To turn this into a portable breakfast, swap the toast for a whole-wheat English muffin or wrap.
11 of 16
Creamy Pesto Chicken Salad with Greens
For a healthy variation on creamy chicken salad, we’ve replaced half the mayonnaise with basil pesto. Serve over greens or make it into a sandwich for a healthy lunch.
12 of 16
Baked Chicken with Onions & Leeks
Baking pieces of chicken is one of the easiest ways to put a meal on the table for your family. This mustard-glazed chicken is roasted on a bed of sliced onions, leeks and garlic that you can serve alongside it.
13 of 16
Vegan Pumpkin Pie
Photography: Caitlin Bensel, Food Styling: Melissa Gray, Prop Styling: Christina Daley
This easy vegan pumpkin pie gets its structure from aquafaba (the leftover water from a can of chickpeas) whipped up into a meringue-like foam. When it’s combined with pumpkin and poured into a gluten-free pecan crust, you would never know beans had anything to do with this vegan pumpkin pie recipe.
14 of 16
Brown Sugar-Glazed Beets
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali.
Try a sweet glaze on beets or other root vegetables to help balance their earthy flavor. This easy recipe will work with steamed carrots, turnips or rutabaga too.
15 of 16
Mac & Cheese with Collards
Dark leafy collards add bold flavor and boost the calcium in this healthy skillet mac and cheese recipe with a crispy topping. If you don’t have collards, kale, Swiss chard and spinach are delicious substitutes.
16 of 16
Classic Hamburger
Slow-cooked onions add moisture and flavor to these lean beef burgers. A quick blend of mayonnaise, ketchup, relish and vinegar makes a perfect tangy, sweet and creamy “special sauce” for this burger. We love the dill relish here, but use sweet relish if you prefer it. Serve with sweet potato fries.
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