Ingredients 1 (6-oz.) sweet potato, halved lengthwise and thinly sliced 1/4 cup olive oil, divided 1 (1-lb.) pork tenderloin, trimmed and cut into 1/2-in.-thick slices 1/2 teaspoon kosher salt, divided 1/2 teaspoon black pepper 1/2 cup hard apple cider or regular cider 2 tablespoons grainy mustard 2 tablespoons Dijon mustard 2 tablespoons unsalted butter 2 […]
This heaped platter wouldn’t be out of place at a picnic on a hot day, but it’s so satisfying on winter nights, too. The shrimp picks up plenty of acid and heat with a gentle pickle of citrus, crushed red pepper, and garlic. The warm potatoes, crunchy fennel, and celery slices make it a meal. […]
This one-pan meal is a crowd-pleaser and testament to how 4 ingredients can come together to form a supremely satisfying dish, ready in a flash. We use an old-school cooking trick here and broil the steak directly over the veggies so the meat juices baste them as they caramelize. If you can’t find flat iron, […]
An herb- and chile-packed chimichurri sauce makes this meat-and-potatoes main vibrant and exciting. Double the mixture, and spoon over grilled steak or fish on another night. Use your microwave to jumpstart the potatoes, then crisp them up in the drippings from the cooked chicken thighs for maximum flavor. Fresno chiles have a medium heat, just […]
We boost nutrition by using whole-grain pasta, and we rev up the flavor with quick microwave-roasted garlic. We prefer whole-grain pasta over whole-wheat pasta here; the flavor of the latter is rather strong–sometimes a touch bitter–and would over-whelm the nice garlic notes. Ingredients 2 whole garlic heads 1 tablespoon olive oil 3 tablespoons water 10 […]
Braising may destroy some of the good bacteria on the surface of the tempeh. But as long as the internal temp doesn’t get too high, most of the probiotics will survive. Ingredients 1/3 cup 2% reduced-fat Greek yogurt 1 1/2 tablespoons ketchup 3/4 cup plus 2 tablespoons refrigerated sauerkraut (such as Bubbies), drained and divided […]
The classic Italian salad gets a kick of creamy comfort in this deliciously light hybrid recipe. Ingredients 2 cups grape tomatoes, halved 4 teaspoons extra-virgin olive oil, divided 6 ounces uncooked penne 2 teaspoons minced garlic 5 teaspoons all-purpose flour 1 3/4 cups 1% low-fat milk 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black […]
Here’s a sauce so good you’ll want to eat it by the spoonful. Make a double batch, and stir into whole grains, drizzle over vegetables, or use as a sauce for lighter mac and cheese. Ingredients 3 cups cubed peeled butternut squash 1 cup plus 1 tablespoon organic vegetable broth, divided 1 cup fat-free milk […]
Lunch to go never looked so good. Try these portable veggie wraps with any flavor of hummus you like and whatever crisp veggies you have on hand. Ingredients 1 1/2 cups prepared roasted red pepper hummus 4 (8-inch) whole-wheat flour tortillas 2 cups bagged spinach and baby kale blend 1 large orange bell pepper, seeded […]
Make homemade veggie burgers in a snap with precooked lentils. We like the black beluga variety from Archer Farms, with no added salt. Brown lentils can be substituted but tend to be more moisture-dense and may require additional breadcrumbs to help bind the burgers. Ingredients 1 tablespoon extra-virgin olive oil, divided 3/4 cup chopped onion […]