Archive for: September, 2017

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Lemony Chicken Kebabs with Tomato-Parsley Salad

Ingredients 3 tablespoons fresh lemon juice, divided 1 tablespoon minced garlic, divided 1 1/2 teaspoons dried oregano, divided 3/4 teaspoon kosher salt, divided 3/4 teaspoon freshly ground black pepper, divided 3 tablespoons extra-virgin olive oil, divided 4 (6-ounce) skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes 2 cups fresh parsley leaves 1 cup […]

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Vegetable Hash with Poached Eggs

Ingredients 4 teaspoons olive oil 1 cup chopped Vidalia or other sweet onion 1 cup (1/4-inch-thick) slices fingerling or small red potatoes 1 teaspoon dried herbes de Provence 1 cup diced zucchini 1 cup diced yellow squash 1 cup green beans, trimmed and cut into 1/2-inch pieces 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground […]

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Arugula, Grape, and Sunflower Seed Salad

Ingredients 3 tablespoons red wine vinegar 1 teaspoon honey 1 teaspoon maple syrup 1/2 teaspoon stone-ground mustard 2 teaspoons grapeseed oil 7 cups loosely packed baby arugula 2 cups red grapes, halved 2 tablespoons toasted sunflower seed kernels 1 teaspoon chopped fresh thyme 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper How to Make […]

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Chicken with Brussels Sprouts and Mustard Sauce

Ingredients 2 tablespoons olive oil, divided 4 (6-ounce) skinless, boneless chicken breast halves 3/8 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 3/4 cup fat-free, lower-sodium chicken broth, divided 1/4 cup unfiltered apple cider 2 tablespoons whole-grain Dijon mustard 2 tablespoons butter, divided 1 tablespoon chopped fresh flat-leaf parsley 12 ounces Brussels sprouts, trimmed […]

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Fennel and Spinach Salad with Shrimp and Balsamic Vinaigrette

Ingredients 3 slices center-cut bacon 1 pound jumbo shrimp, peeled and deveined 2 cups thinly sliced fennel bulb (about 1 medium bulb) 1 cup grape tomatoes, halved 1/2 cup thinly sliced red onion 1 (9-ounce) package fresh baby spinach 2 tablespoons finely chopped shallots 3 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 teaspoon […]

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Quinoa Salad with Asparagus, Dates, and Orange

Ingredients Salad: 1 teaspoon olive oil 1/2 cup finely chopped white onion 1 cup uncooked quinoa 2 cups water 1/2 teaspoon kosher salt 1 cup fresh orange sections (about 1 large orange) 1/4 cup chopped pecans, toasted 2 tablespoons minced red onion 5 dates, pitted and chopped 1/2 pound (2-inch) slices asparagus, steamed and chilled […]

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Seared Tuna with Shaved Vegetable Salad

Ingredients 1/4 cup extra-virgin olive oil, divided 1 tablespoon rice vinegar 1 teaspoon kosher salt, divided 3/4 teaspoon Dijon mustard 3/4 teaspoon honey 4 ounces baby gold beets, thinly shaved 1 (4-oz.) fennel bulb, trimmed and thinly shaved 4 ounces baby turnips, thinly shaved 1 (6-oz.) Granny Smith apple, very thinly sliced 2 teaspoons toasted […]

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Broiled Flat Iron Steak with Brussels Sprouts and Sweet Potatoes

Ingredients 6 ounces Brussels sprouts, trimmed and halved 6 ounces sweet potato, peeled, halved lengthwise, and sliced into thin half-moons 2 tablespoons olive oil, divided 1 (1-lb.) flat iron steak, trimmed 2 teaspoons chopped fresh thyme, divided 1 teaspoon kosher salt, divided 3/4 teaspoon black pepper, divided How to Make It Step 1 Preheat broiler, […]

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Chicken-Poblano Tortilla Soup

Ingredients 2 tablespoons olive oil 1 1/2 cups chopped yellow onion 1 cup chopped carrot 1 poblano pepper, finely chopped 4 cups unsalted chicken stock (such as Swanson) 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 (14.5-oz.) can unsalted diced tomatoes, undrained 4 ounces tortilla chips, divided 1/2 cup chopped fresh cilantro […]

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Chipotle-Spiced Pumpkin Soup

Ingredients 2 tablespoons olive oil 2 cups chopped onion 3 garlic cloves, chopped 4 cups (1/2-in.) cubed peeled fresh pumpkin or butternut squash (about 1 lb. 2 oz.) 1 large Granny Smith apple, cut into 1/2-in. cubes 1 finely chopped seeded chipotle chile canned in adobo sauce 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 3 […]