It’s easy to get stuck in a routine of the same 3 dinner recipes recycled every week. Let’s be honest, we’re all guilty of becoming comfortable with the same dishes and cooking them each week just because they’re easy and you already know they taste great. But where’s the fun in that? To help spice things up, we had Jodi Moreno, a recipe-creator and the co-owner of Neighborhood Studio, round up 3 dishes from her new cookbook “More with Less: Whole Food Cooking Made Irresistibly Simple“. Check out these delicious, healthy dinners below.

HONEY ROASTED NECTARINES + KALE WITH DUKKAH, PINE NUT, AND OAT CROUTONS

Jodi says..”I never used to like fruit in my salad. And now, not only do I like it, but I have an appreciation for how the sweetness can balance out the other savory elements. The sweet caramelized nectarines in this luscious salad are the perfect complement to the savory dukkah croutons. The croutons can be made in advance, and they are a delightful topping for almost any salad.” (Serves 2)
Dukkah Croutons

• 1 cup quick-cooking rolled oats
• 1⁄4 cup oat flour
• 1⁄2 cup pine nuts or sunflower seeds
• 3 tablespoons extra virgin olive oil
• 1 large egg white
• 3 tablespoons Pumpkin Seed Dukkah
• Sea salt

Roasted Nectarines

• 5 nectarines, pitted and sliced
• 1 tablespoon sunflower oil
• 1 tablespoon honey

To Serve

• Bunch of kale, deribbed, or mesclun greens
• Drizzle of extra virgin olive oil
• 1 teaspoon Champagne vinegar
• 1⁄4 teaspoon sea salt

Dukkah Croutons
Preheat the oven to 300ºF. Put all the ingredients for the croutons in a large bowl, and stir to combine. Line a baking sheet with parchment and spread the mixture out evenly on it. Bake for 30 to 40 minutes, until lightly browned on top. Allow to cool before breaking the dukkah into clusters. You can do this days in advance: the croutons will keep for about 1 week in an airtight container on the countertop.
Roasted Nectarines
Turn up the oven to 350ºF. Line another baking sheet with parchment and place the sliced nectarines on it. Drizzle with the sunflower oil and honey, toss to coat, and arrange them so they are evenly dispersed. Bake for 30 minutes, or until the nectarines are browned and caramelized around the edges.
To Serve
While the nectarines are roasting, dress the kale with the olive oil, vinegar, and salt, and rub it into the kale until it wilts and breaks down. Set aside until you’re ready to serve. Divide the kale among a couple of serving bowls. Place the nectarines on top, and carefully break off pieces of the dukkah and serve them on top.

Green Minestrone with Quinoa, Fresh Arugula + Walnut Pesto

Jodi says…”This soup is a celebration of green veggies no matter the season. In the dead of winter, it celebrates dark leafy greens; when spring comes around, it highlights those bright, vibrant greens that start to make their way to the markets again. I love this soup for its versatility but also for that arugula pesto swirling around on top, giving it some extra zing. If you’re planning to make this ahead of time, I recommend adding the greens right before serving to keep them from losing their vibrant hue.” (Serves 4)

• 4 tablespoons extra virgin olive oil
• 1 small fennel bulb, white and green parts only, diced
• 1 medium white onion, diced (about 2 cups)
• 1 white potato, peeled and diced (about 1 cup)
• 1 tablespoon sea salt
• 1 teaspoon dried thyme
• Red pepper flakes
• 4 or 5 cloves garlic, thinly sliced
• One 14-ounce can white cannellini beans
• 6 cups water
• 3 handfuls of leafy greens (kale, spinach, Swiss chard, bok choy, depending on what’s in season)
• 1 cup cooked quinoa
• 2 tablespoons Arugula + Walnut Pesto 

Heat the oil in a large, heavy-bottomed pot over medium heat, and add the fennel and onion. Cook for several minutes until they have softened. Add the potato, salt, thyme, and red pepper flakes, stir, and cook for about 5 minutes, until the potato has softened slightly. Add the garlic and cook for another 2 minutes, while stirring. Add the beans and the water, bring to a boil over medium heat, then reduce to a simmer. Simmer for about 1 hour.
Add the greens, and stir until they wilt. This should take only 2 to 5 minutes. Add the quinoa and stir. Remove the soup from the heat. Ladle the soup into individual serving bowls and add a spoonful (or more, if you like) of the pesto on top. The soup will keep for several days in an airtight container in the fridge.

Summer Green Curry With Fish

Jodi says… “Amazingly enough, this flavorful weeknight dinner ends up being faster to throw together than it is getting Thai food delivered. It is a go-to when I am craving those fresh, bright Thai curry flavors. Other veggies can be added to this, or switched out, depending on what you have on hand. Corn, cherry tomatoes, or Swiss chard would all make great additions.” (Serves 2 to 4)

• 2 tablespoons grapeseed oil (or other neutral oil)
• 1 small onion, diced (about 1½ cups)
• 1 medium zucchini, chopped
• 1 clove garlic, minced
• Sea salt
• 4 tablespoons green curry paste
• Handful of bok choy or spinach, trimmed and roughly chopped
• One 13½-ounce can full-fat coconut milk
• 1 cup water or vegetable broth
• 1 pound halibut or monkfish
• 2 cups steamed rice
• Handful of chopped cilantro
• Several basil leaves, torn
• 1 jalapeño, thinly sliced (optional)

Heat the oil in a heavy-bottomed pot over medium heat. Add the onion, cook for 2 minutes, then add the zucchini and cook for 8 to 10 minutes, until all of the veggies are soft and the zucchini is starting to brown around the edges. Add the garlic, season with salt, and cook for another 2 minutes. Add the curry paste, and stir to coat the ingredients. Add the bok choy, stir for about 1 minute, until it wilts slightly, and add the coconut milk and water. Add the fish and simmer for 8 to 10 minutes, until the fish is opaque. Ladle the soup into bowls over some rice, or serve the rice on the side and add it as you wish. Top with a pinch of cilantro, basil, and jalapeño, if you would like.