Organic farming has gained steady ground in the U.S. farm sector over the recent years due to the growing demand for healthy food products by consumers. While conventional farming is still the more prevalent type of agriculture – yielding significantly more produce than its organic counterpart – one study suggests that organic farming may present more job opportunities […]
The global air pollution situation has peaked, causing millions to succumb respiratory issues and other health problems. Various countries have attempted to tackle this worldwide epidemic through all kinds of creative means. In Xi’an, China, a tower the size of a small high-rise is said to purify the air around it. In London, a group […]
Bake the squash in advance to shorten prep time; squeeze the noodles dry, and store in a zip-top plastic bag in the refrigerator until ready to use. Ingredients 2 small spaghetti squash (about 1 1/2 pounds each) 2 teaspoons olive oil 4 garlic cloves, thinly sliced 1 (8-ounce) package fresh baby spinach 1/2 cup part-skim […]
Sneak another veg into the potatoes with our green dressing that has peas and spinach. This recipe’s a time-saver, too: A quick sear and a sprinkle of panko cuts prep and cook time in half compared to breading and baking. Serve with Chili-Lime Corn. Ingredients 4 (5-oz.) skin-on, bone-in chicken thighs 3 tablespoons canola […]
Raw beets add crunch and color to this salad. Lentils and spinach are a great source of protein and fiber. Toss in chopped walnuts and shaved carrots for added texture and a crisp bite every time. Ingredients 2 teaspoons tahini (sesame paste) 1 teaspoon fresh lemon juice 1/2 teaspoon maple syrup 1 1/2 cups […]
Gnocchi are the base for a simple toss with sweet butternut squash, rich chicken thighs, spinach, and sage. Prepared gnocchi is a fast cook’s dream. They don’t need to be boiled separately, take on a beautiful sear, and will hold up after a thorough sauté and simmer with other ingredients. A dollop of prepared pesto […]
This recipe goes with: Farro Salad Lunch Box Ingredients 4 cups water 1 cup halved haricots verts or green beans 2 tablespoons red wine vinegar 1 1/2 tablespoons extra-virgin olive oil 1 teaspoon Dijon mustard 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1 (8.5-oz.) pkg. precooked farro (2 cups) 2 cups thinly sliced lacinato […]
Cutting fish into escalopes (thin slices)—as the famous Troisgros restaurant family in France does—facilitates fast cooking and delicate searing. Serve with sautéed veggies such as Soy-Glazed Vegetables (find this recipe and other recipes here). Use white pepper on the fish for an earthy flavor with less heat. Black pepper adds specks of color and a hotter […]
Sautéed lemon slices intensify the flavors of the pan sauce and make a beautiful garnish. Cook the orzo while you bread the chicken; while the chicken cooks, spread the orzo on a baking sheet to cool and to keep the grains from sticking together. Ingredients 1 cup uncooked whole-wheat orzo 3 tablespoons lemon juice, divided […]
This salad is a feast for the eyes, and a welcome relief from the brown and gold tones on the Thanksgiving table. Sweet-tart blood oranges and a honey vinaigrette offset the bitter edge of the endive and radicchio (you can also use milder romaine lettuce hearts). If you can’t find blood oranges, try ruby red […]