Start your holiday meal with a simple yet gorgeous beet tart, topped off with tangy goat cheese, crunchy hazelnuts, and flaky sea salt. Par-bake the crust to get a lovely raised edge (what forms the shell of your tart) and ensure that the bottom will be cooked through. If you or your guests are not beet fans, substitute sweet potatoes: Wrap 4 (4-ounce) sweet potatoes in parchment paper, and microwave at HIGH 3 minutes; then cool, peel, and slice.
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Cooking sweet potato tots in the air fryer yields a slightly crisp exterior and a soft interior. These homemade tots are a great way to sneak veggies into a picky eater’s meal, plus they& 39;re more affordable than buying pre-made, frozen sweet potato tots.Spraying the tots with cooking spray helps with browning, though they still don’t brown evenly in the air fryer.
This bright, Asian-inspired salad makes absolutely no claims to any kind of authenticity except for deliciousness. For those nights when takeout beckons, brown rice noodles, gorgeous, gut-healthy cabbage, crunchy cucumber, and an addictive peanut-lime dressing fill the void for a fraction of the calories.
This recipe was a happy kitchen accident. Craving the crunch, punch, and heat of a banh mi sandwich, but trying to use up some ground chicken, we ended up with a recipe that has all of the flavors of the iconic dish, in a neat little meatball package. We like using them in a simplified banh mi sandwich, but they’re also great as an appetizer or snack, or served atop a brown rice noodle salad.
This dinner is easy to make, yet elegant. It clocks in at under 400 calories so it’s diet-friendly, or leaves you room for a glass of wine or some dessert. To bulk up the meal, serve it with whole-wheat couscous, quinoa, or wheat berries. Take advantage of citrus season and have fun trying out different varieties in this dish—clementines, tangerines, satusmas, and mandarins would all be delicious.
This creamy pasta gets its flavor depth from wine, lemon zest, parmesan, and crushed red pepper. It’s super satisfying thanks to all that fiber (nearly 40 of your daily goal)! Even better, it’s easy enough for a weeknight, but pretty enough for company. Buy pre-cut broccoli to cut down on prep time.
Photo: Line T. Klein; Styling: Paige HicksYieldServes 4 (serving size: 1 sandwich)This classic Kentucky open-faced sandwich is a variation of the Welsh rarebit, invented in Louisville about a hundred years ago, and it& 39;s famous for being as delicious as it is simple: Basically just a turkey and bacon sandwich with a creamy sauce.
How to Make ItStep 1To prepare the dough, combine first 3 ingredients in a large bowl, and let stand for 5 minutes or until bubbles form on the surface. Add butter, vanilla, salt, and eggs; stir. Weigh or lightly spoon 5 ounces flour (about 5 cups) into dry measuring cups; level with a knife. Add flour to egg mixture; stir until combined.
Photo: Randy Mayor; Styling: Blakeslee Wright GilesSkip the fast food drive-thru in the morning and make your own breakfast sandwich at home. We& 39;ve upgraded this egg sandwich with Fontina cheese and prosciutto, but you& 39;ll still save a significant amount of fat and salt.Ingredients1 English muffin3/4 ounce shredded fontina cheese1/2 slice prosciutto1/4 teaspoon chopped fresh oregano1 large egg1/8 teaspoon black pepperNutritional InformationCalories 294Fat 12.
Photo: Jason Wallis; Styling: Missie Neville CrawfordThis high flavor side dish of Sautéed Broccoli Rabe is packed with potassium, iron, and calcium, fiber as well as vitamins A, C, and K. Broccoli rabe is one of the most nutritious leafy greens to add to your diet, and goes perfect with Chicken Parmesan, pictured.
Photo: Becky Luigart-Stayner; Styling: Mindi ShapiroThis hearty Middle Eastern-inspired soup is based on a favorite at Garden State Cart. Look for harissa—a fiery North African condiment incorporating chile peppers, tomatoes, and paprika—in tubes and cans at ethnic grocery stores and specialty shops, or pick it up online here.
We use a couple short bursts in a food processor to give this sweet and slightly spicy mango salsa a more uniform, restaurant-style texture, which is better for scooping. Use it for an appetizer or pair with grilled chicken for tacos. It& 39;s important to make sure your mangos are ripe, but not too soft.
These vegetarian-friendly eggplant “roll-ups” are incredibly satisfying, thanks to both generous amounts of fiber and the savory, umami flavor that eggplant delivers. They’re also a healthier and lighter option than most eggplant dishes at Italian restaurants. Buying the right eggplant is key for this: you want them to be at least 3 1/2-inches wide, so that after you trim them, you have enough to cut into slabs.
Fresh out of the oven, these healthy banana nut muffins are full of comforting, nutty goodness. They’re not overly sweet, the banana shines and the molasses adds flavor depth. The key to this recipe is making sure your bananas are the right ripeness. A green banana won’t give off enough sugar, leaving them dry and a little bitter.
Step 1Place chicken breasts between 2 sheets of plastic wrap or parchment paper; flatten to an even thickness (about 1/2 inch). Sprinkle top of chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle top of chicken with 1 tablespoon cornstarch; rub gently to coat. Turn chicken over; sprinkle with 1 tablespoon cornstarch, and rub gently to coat.
How to Make ItStep 1Preheat oven to 400°F. Lightly coat an 8-inch square glass baking dish with cooking spray. Stir together strawberries, rhubarb, 1/2 cup of the brown sugar, and 2 tablespoons of the butter in a saucepan; cook over medium-high, stirring occasionally, until sugar is dissolved, fruits soften, and mixture begins to thicken, 8 to 9 minutes.
How to Make ItStep 1Preheat oven to 450°F.Step 2Shred mozzarella using the large holes of a box grater; refrigerate until ready to use. Shred potatoes using the large holes of a box grater. Place shredded potatoes on several layers of paper towels or a clean kitchen towel; squeeze over the sink to remove as much liquid as possible.
Step 1Preheat oven to 350°F. Gently stir together peaches, blueberries, cornstarch, lemon zest, lemon juice, and 1/4 cup of the granulated sugar in a large bowl. Spoon mixture into an 11- x 7-inch (2-quart) baking dish.Step 2Whisk together flour, brown sugar, salt, cinnamon, and remaining 1/4 cup granulated sugar until mixture is completely smooth (no clumps).
YieldServes 6 (serving size: 1 cup)Sweet red grapes and crunchy celery make this chicken salad sing, and also balance out the slight tang from the yogurt and lemon. But go ahead and customize the mix-ins with whatever you desire (perhaps some chopped nuts or dried fruit) because this chicken salad recipe is easily adaptable.
How to Make ItStep 1Preheat oven to 250°F. Stir together zucchini and 1/4 teaspoon of the salt in a large wire-mesh strainer set over a large bowl. Let stand until zucchini has released water, about 15 minutes. Discard liquid. Place zucchini in a kitchen towel, and squeeze to remove excess water. Add zucchini to a large dry bowl.
Lindsey Shorter; @lindseyshorterThis delicious beet margarita recipe from Basic Kitchen uses fresh citrus and agave to help earthy-sweet beets shine. You can juice your own beets and use the pulp in a beet burger like they do at the restaurant, or use bottled beet juice to save time. We like R.W. Knudsen& 39;s organic beet juice, which you can find at most grocery stores.