Category New recipes

Ready in just 20 minutes, this oven-baked salmon recipe is delicious with a warm whole-grain salad or a crisp green salad. Baking the fish directly over the lemon slices infuses it with fresh citrus flavor, while toasting the butter in the oven first imparts a nutty, caramelized taste.Using the right baking dish size is also key to this recipe.

Madeleine_Steinbach/Getty ImagesTotal Time2 Hours 25 MinsYieldYield: serves 8 (1/2 cup)This homemade chicken bone broth is easy to make and requires very little effort. Don’t skip the step where you pre-cook the chicken wings, as it’s key for deeper, delicious flavor in your stock. After the broth has cooled store it in the refrigerator until you need it for soups, stews, or even to amp up a salad dressing.

How to Make ItStep 1Combine buttermilk and 1 tablespoon granulated sugar in a small saucepan, stirring with a whisk. Cook over medium heat until a thermometer registers 110°. Remove from heat. Dissolve yeast in buttermilk mixture; let stand 5 minutes.Step 2Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife.

How to Make ItStep 1Pat the chicken thighs with paper towels to remove excess moisture, then trim and discard any big pads of fat. If the thighs are large or super-uneven in thickness, butterfly them. Lay the thigh, smooth-side down, on your cutting board. Wielding your knife horizontally, slash the big mound of flesh to create a flap of meat, stopping just shy of cutting all the way through.

HomeCrunchy Sesame Edamame SnackPhoto: Grant Cornett; Styling: Alistair TurnbullFor the late-night munchies, try this Crunchy Sesame Edamame. This staff favorite is delicious sautéed or roasted, too.Ingredients1/2 cup shelled edamame1 teaspoon toasted sesame seedsDash of kosher saltNutritional InformationCalories 115Fat 4.

How to Make ItStep 1Heat 1 tablespoon oil and 3 garlic cloves in a saucepan over medium-low heat; cook 2 minutes. Add tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes. Add basil, oregano, and red pepper.Step 2Place spinach in a microwave-safe bowl; cover loosely. Microwave at HIGH for 2 minutes or until wilted.

The feta, crunchy chickpeas, and zippy dressing tie the whole bowl together in a way that won’t leave you craving junk food after your healthy lunch. Plus, this portable lunch is high in fiber and has a decent amount of protein—both of which will fill you up and keep you going until dinner. But this basic recipe equation can work with lots of grains, greens, and beans, so substitute with what makes you happy.

Photo: Becky Luigart-Stayner; Styling: Leigh Ann RossThis high-protein, low-carb chicken dinner comes together quickly, and relies heavily on ingredients you may already have in your pantry. It’s also a fairly keto-friendly meal, but you could boost the fat content by using chicken thighs, and cut the carb count by eliminating the arugula.

Photo: Iain Bagwell; Styling: Heather Chadduck HillegasThis warming, sweet sauce is easy to make and is a delicious way to add flavor to a variety of foods. It& 39;s traditionally served with naan or popadam, but you can pair it with Manchego cheese, put it on sandwiches, or even swirl it into a bit of yogurt for a delicious dip.

Poke (pronounced poh-keh) is a Hawaiian dish made of fish that is typically marinated or seasoned and served cold. In this easy-to-make bowl, the rich-tasting salmon is accented by the salty, limey sauce (be sure to toss the salmon with the lime juice right before serving, or the juice will change the fish’s texture).

Photo: Elizabeth Laseter; Styling: Kaylee HammondsWe’re all for going green on St. Patrick’s Day, but not when artificial food dye is involved. Kick off the festivities with these naturally-green prosecco “Jell-O” shots, which get their tint from fresh wheatgrass juice. Some say wheatgrass can detox the body, reduce inflammation, and even improve circulation, but research behind these claims is still a bit spotty.

Step 1Preheat oven to 375°F. Lightly coat a rimmed baking sheet with cooking spray. Sprinkle salmon fillets evenly with salt.Step 2Stir together mustard, honey, mayonnaise, paprika, and garlic powder in a small bowl. Spread mixture evenly over fillet tops and sides. (Do not spread over skin sides.) Stir together pecans and panko in a separate small bowl.

YieldServes 6 (serving size: about 2 tbsp. dip, 3 bagel toasts, 4 cucumber slices)This smoked salmon dip is addictingly delicious—thanks to its salty, smoky, and creamy flavors and texture. All of the ingredients are easy to find and it’s incredibly simple to put together. You can even make it ahead and keep it for up to 3 days in the refrigerator in an airtight container.

Frozen green peas are the epitome of convenience: They thaw almost instantly under running water, and they lend a sweet pop of flavor and color to soups, sides, casseroles, and more. Here they shine in a creamy pesto that’s paired with nutty chickpea pasta. Instead of basil, mint flavors the pesto—it’s a perfect partner for the sweet peas, lending a taste of spring that enlivens the dish.

Step 1Preheat oven to 350°F. Line 3 (12-cup) mini muffin trays with paper liners. Stir together all-purpose flour, white whole-wheat flour, cinnamon, baking soda, and salt in a bowl. Whisk together egg, egg yolk, grated carrots, brown sugar, crushed pineapple, oil, buttermilk, and vanilla in a separate large bowl.

How to Make ItStep 1Preheat oven to 350°F. Spray 6 (6-oz.) ramekins with cooking spray.Step 2Add cane sugar and water to a medium saucepan. Bring to a boil over high, stirring occasionally until sugar dissolved. Cook, without stirring, until dark amber in color, about 2 minutes. Pour caramel evenly into each ramekin, coating the bottom.

YieldServes 6 (serving size: about 1 cup)This healthy tuna pasta salad is soon to become a go-to for an easy lunch or picnic meal. We& 39;ve made it gluten-free with quinoa-and-corn pasta, but you can easily swap in a whole-wheat pasta. It’s packed with fresh flavor, thanks to herbs and veggies. Jarred tuna (we like the brand Tonino) makes for a flaky protein that’s not overly fishy.

This vegetarian main-dish salad features sweet berries, crunchy almonds, pungent goat cheese, and lots of fresh herbs. Serve it as a light, refreshing dinner, or make it on Sunday and dole it out for lunch for most of the week. It’s loaded with protein and fiber, and it holds well in the fridge for three or four days (just pack almonds separately to preserve their crunch).

Step 1Bring a large stockpot of water to a boil over high. Add broccoli, and cook until bright green and tender, about 5 minutes. Using a slotted spoon, transfer broccoli to an ice bath; reserve cooking water in stockpot. Let broccoli stand in ice bath until cold, about 5 minutes. Drain well.Step 2Bring cooking water back to a boil over high.

Why should eggplant have all the fun? Zucchini is also quite delicious when breaded, crisped up, and baked with layers of marinara sauce and two kinds of cheese. We slather on the sauce and cheese down the middle of the zucchini, leaving the edges uncovered so that they stay wonderfully crunchy after baking.