16 Recipes from the September 2020 Issue of Real Simple
Cook Your Freezer
Kimchi and Beef Wontons
This simple recipe packs umami-rich kimchi, frozen riced cauliflower, and seasoned beef into tiny packets of deliciousness. Eat them doused with shallot sauce or turn any leftovers into a quick soup by serving with chicken broth and vegetables.
Pepper Jack Corn Gratin
Say hello to your new favorite side dish: this decadent corn gratin that not only brings the heat and flavor, it does it in short order, thanks to ready-to-use, frozen ingredients fire-roasted corn and peppers.
Chicken and Chard Dumpling Soup
This recipe offers a new way to make chicken soup, and it is as comforting and delicious as can be. Chewy gnocchi swim alongside pieces of tender, poached chicken and verdant Swiss chard, which brings balance to the bowl.
Braised Fish With Spicy Tomato Sauce
A great recipe isn’t just a roadmap to dinner, it also teaches something about the best way to cook. Case in point, this simple braised fish dish, which combines a spiced tomato sauce with spinach, cod, and couscous.
Red Curry Veggie Tart
This unique vegetarian tart is packed with flavor yet comes together with little work thanks to shortcut ingredients like puff pastry and kitchen staples like frozen veggies, coconut milk, and curry paste.
Cherry Berry Breakfast Custard
This jam-packed breakfast treat takes its cues from the French clafoutis—a custard-like dish that rises up around juicy fruit. It’s sweet enough to satisfy a morning craving for something sugary, but not so over-the-top that it will send you crashing mid-morning.
The Staple: Peanut Butter
Peanut Butter Ramen
This quick vegetarian dinner is as simple as tossing a package of ramen noodles with a flavor-packed spicy peanut sauce, which slicks each noodle with layers of flavor.
Peanut butter ups the ante on chewy, caramel-like blondies in this quick and easy dessert recipe. Only ten minutes of active time is required to get you from prep to oven.
PB&J Overnight Oats
Getting breakfast together in the morning can be a hassle at best, an impossibility at worst. Enter overnight oats, in which time softens fibrous rolled oats in a honey-spiked mixture of almond milk, yogurt, and peanut butter.
Five Easy Dinners
This shortcut take on vegetarian paella is a homerun for flavorful, weeknight dinners. A bevy of vegetables studs the paprika-scented rice: leeks, summer squash, peppers, and artichoke all join the party, making this not only delicious, but healthful, too.
Almond-Crusted Chicken With Arugula Salad
Elegant, tasty, and easy—that’s what weeknight dinners call for. In this healthful chicken salad recipe, almond flour stands in for panko on the crispy cutlets, while sesame seeds add a pop of flavor and crunch.
Crab Cake Sliders
The first thing you say upon eating this dish recipe might be: Where have you been all my life? It turns out that crab cakes and sliders are just meant to be together. The patties are easy to make, thanks to crushed saltines, which hold the mixture together.
Slow-Cooker Ragù With Spaghetti Squash
A slow cooker makes easy work of a Bolognese-inspired sauce, thanks to its gentle approach to cooking the ingredients over a long time, which infuses each bight with deep, rich flavor.
This healthful dinner combines a fresh take on meatballs with a delicious, healthful salad. They come together quickly—just turkey, rice, and seasoning are required—and taste great on a bed of kale and apple salad.
Hearts of palm stand in for fish in this plant-based take on ceviche, which begs the question: Why should ceviche be limited to seafood? A lime-and-coconut dressing coats each chewy piece with zesty flavor.
Mini Squash Calzones
Calzones often don’t get the appreciation they are due. Perfect for people who love pizza but like a higher crust-to-topping ratio, this hearty, vegetarian rendition is a full meal in one hot pocket.
These recipes originally appeared in the September 2020 issue of Real Simple.