5 healthy recipes for the new year

Get 2018 off to a healthy start with these five better-for-you recipes.

Spaghetti and meatballs get a vegan makeover at The Valley Hospital, where chef Graziano starts with a base of whole-grain pasta and creates meatless balls with chickpeas and quinoa seasoned with fresh herbs. A creamy curry sauce made with pureed butternut squash, coconut milk and almond butter finishes off the dish. The revamped recipe is high in vitamins and fiber and contains no cholesterol or saturated fat.

Click here for the recipe.

At his Miami Beach outpost, chef Michael Mina menus global spins on American food. For this burger, he starts with leaner ground turkey and amps up the flavor with cumin, coriander and dried apricots. Guacamole and harissa aioli toppings create a Latin-Moroccan mashup that delivers lots of bold flavor. Serve these condiments on the side for calorie watchers.

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Pepperoni may be the number one pizza topping, but pizza concepts must offer a couple of meatless topping options for the increasing numbers of vegans and vegetarians—and those who just want a lighter pizza option. Chef and cookbook author Mollie Katzen has long been a vegetable advocate and knows how to coax the most flavor out of ingredients like cauliflower and bell peppers.

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To winterize the salad bar, the Rocky Hill School district turns to fresh oranges and spinach, both of which are in good supply now. If these are not available, substitute other citrus fruits and greens, such as grapefruit and kale. Cracked wheat adds heartiness and extra nutrients.

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Like other root vegetables, beets are abundant in winter and add valuable vitamins and bright color to the menu. Roasting highlights their natural sweetness and tossing the warm beets with a honeyed vinaigrette deepens the flavor. The item is a popular one at Wynwood Kitchen & Bar, where global Latino cuisine meets edgy street art.

Click here for the recipe.