YieldServes 4 (serving size: 2 slices)Bright and herbaceous flavors take a leading role in this ricotta-based pie. Succulent roasted tomatoes add sweet contrast to nutty pesto and tangy feta. Red tomatoes are more antioxidant-rich when cooked, giving you better access to lycopene. What’s more, using roasted tomatoes in place of traditional pizza sauce can save up to 150mg sodium per serving.
Category Unusual recipes
Step 1Squeeze juice from 2 lemons into a small bowl and set aside, reserving 2 squeezed halves. Combine 3 tablespoons lemon juice, sugar, salt, coriander, reserved lemon halves and 6 cups water in a large saucepan. Bring mixture to a boil, stirring occasionally to dissolve sugar and salt. Add shrimp to boiling water and cook, uncovered, until just cooked through, about 3 minutes.
This vegan French toast hits all the crave-able points: It& 39;s sweet, salty, soft and chewy, with hits of crunch. Plus, your non-vegan friends or family will never know. The secret? We use aquafaba which keeps it tasting eggy and delicious. On its own, the grape jam might be overly sweet, but it’s nicely balanced by the French toast batter and the salty peanut butter sauce and “bacon.
How to Make ItStep 1Preheat grill to medium-high heat.Step 2Combine tofu, 1 tablespoon chives, 1 1/2 tablespoons water, juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic in a blender; blend until smooth. With blender running, drizzle in 1 1/2 tablespoons oil.Step 3Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Step 1Heat a grill pan over medium-high heat. Combine 1 teaspoon oil, 1/4 teaspoon salt, chipotle chile powder, and black pepper; rub evenly over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steaks diagonally across the grain into thin slices.
You could complicate things if you wanted to, but why bother when the simple way tastes so great? Not counting salt, pepper, and oil, this recipe contains just six ingredients—and tastes like a million bucks. That’s because the lightly seasoned chicken releases all its chicken-y goodness into the skillet, where onions, garlic, kale, and chickpeas lap it up so that none of the rich poultry flavor goes to waste.
Here’s a date-night meal that’s special enough for a big occasion—Valentine’s Day, an anniversary, a birthday, or the celebration of any milestone. And here’s the thing: It’s quick, easy, and affordable, so you might want to enjoy it more than just on special occasions. You’ll sometimes find frozen lobster tails at discount grocers (such as Aldi), so stock up when you find them.
YieldYield: serves 6 (serving size: 1 slice)This Provençal-style gratin is a dish of summery, simple vegetables cooked just long enough to soften without losing their fresh flavor. With a generous amount of parmesan, and olive oil the tian is both delicious and has an easy-to-execute upscale presentation.
HomeRecipesRomaine, Asparagus, and Watercress Salad With ShrimpPhoto: Johnny Autry; Styling: Mary Clayton CarlYieldServes 4 (serving size: 2 cups)This salad comes together quickly and takes advantage of fresh spring asparagus and watercress. The dressing pulls double-duty as a sauce to cook the shrimp in and to dress the greens.
Photo: Randy Mayor; Styling: Claire SpollenWho knew toast could be so delicious? Brushed with butter, dipped in sugar, and grilled, the bread (a nice enriched challah) becomes almost brûléed. The riper the bananas, the quicker they will soften during cooking; be mindful when handling.How to Make ItStep 1Combine rum, brown sugar, and 1 tablespoon butter in a saucepan.
YieldServes 6 (serving size: 1 cabbage wedge and about 3 tbsp. breadcrumbs)This recipe offers a delicious change of pace from boiled or braised cabbage. Hefty wedges roast at moderately high heat until lightly caramelized on the outside and tender within. And they’re embellished with the most delicious, deeply flavorful crispy breadcrumbs.
Step 1Prepare pasta according to package directions, omitting salt and fat. Drain, reserving 3/4 cup cooking water. Set aside.Step 2Heat 1 tablespoon of the oil in a large skillet over medium heat. Add asparagus, spring onions, and 1/2 teaspoon of the salt; cook, stirring occasionally, until asparagus is tender and onions are translucent, 8 to 10 minutes.
YieldServes 4 (serving size: 2 pancakes, 2 tbsp. syrup mixture, 1/4 banana)A twist on the traditional light and fluffy pancakes, these healthy banana pancakes are hearty and moist, but not dense either. The nutty flavor from the flaxseeds, plus the banana topping and buttery syrup give them just enough yum factor that they feel like a treat for breakfast.
This fresh tomato bruschetta appetizer looks (and tastes) fancy, but is easy to make, especially for a crowd. Better yet, you don’t need to wait for peak tomato season: Cherry tomatoes are delicious all year and cooking only deepens the flavor. If you need to save time, the filling can be made a day ahead and gently reheated before assembling.
Impress your friends with this vegetarian centerpiece at your next celebratory gathering. When the loaf comes out whole, the burnished pastry is certainly gorgeous. But when you slice in to reveal the colorful filling, you’re sure to get gasps of delight. Much of the robust flavor comes from porcini mushrooms; they’re chopped and mixed into the mushroom duxelles, and the soaking liquid forms the base of the gravy.
This fresh blueberry salad is perfect for a backyard cookout or poolside party. Baby spinach, peppery arugula, sour-sweet blueberries, crunchy pecans, briny feta, and a tangy lemon-balsamic vinaigrette match up in this vibrant summer side dish. Pair it with grilled chicken, pork chops, or fish—or serve it up with a smorgasbord of classic summer sides like potato salad, homemade coleslaw, and pasta salad.
YieldServes 4 (serving size: 1 fillet)The secret to keeping this baked mahi-mahi fillet really tender? It’s the mayonnaise mixture (we suggest canola mayo, which is high in heart-healthy fats without any sat fat). And the tarragon-lime crust has a nice crispy contrast with a pop of herb and citrus freshness.
Step 2Toss the sunchokes with 2 tablespoons of oil and 1/8 teaspoon of salt on a parchment paper–lined baking sheet until well coated. Arrange in a single layer so the chokes are not touching each other. Bake, tossing occasionally, until fork-tender, 35 to 45 minutes.Step 3Meanwhile, heat the remaining 1 tablespoon of oil in a heavy-bottomed medium pot over medium heat.
YieldServes 4 (serving size: 1 thigh and about 1 1/4 cups rice mixture)Lemon, fresh oregano, feta cheese, and Kalamata olives lend loads of Greek flair to this whole-grain rice skillet, brightening the flavor of earthy brown rice. Meaty chicken thighs brown on the stovetop then finish atop the rice mixture in the oven while all the flavors meld.
Step 1Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking water.Step 2While pasta cooks, stir together parsley, 1 tablespoon of the oil, 1 1/2 tablespoons of the lemon juice, and 1 tablespoon of the capers in a small bowl. Set aside.Step 3Heat a large nonstick skillet over medium-high.
How to Make ItStep 1Combine baking powder and 2 cups of the flour in a bowl. Gradually stir in milk with a fork. Chill dough 20 minutes.Step 2Heat butter in a large Dutch oven over medium. Add onion; cover and cook, stirring occasionally, until very soft, 15 to 20 minutes. Add 3 3/4 cups of the stock to Dutch oven, increase heat to high, cover and bring to a boil; let simmer 4 to 5 minutes.