Make an upscale pasta salad that’s company worthy by combining penne pasta, roasted asparagus, tomato, arugula, herbes de Provence and goat cheese and tossing with a lemony vinaigrette. Serve immediately or cover and chill for 2 hours for a cold pasta salad. Ingredients 2 cups uncooked penne or mostaccioli (tube-shaped pasta) 12 asparagus spears 12 […]
“My ultimate starter salad would celebrate the produce of the season and make a knockout-gorgeous addition to the table, so I developed this one using fresh orange juice, multicolored beets, and–for good measure–some creamy, tangy goat cheese.” –Timothy Q. Cebula, Associate Food Editor Ingredients 4 medium beets (red and golden) Cooking spray 3/4 cup fresh […]
Ingredients 1 1/2 tablespoons lemon juice 1 tablespoon olive oil 1/8 teaspoon salt 1/8 teaspoon pepper 2 cups sliced cucumber 1/2 cup cherry tomato wedges 1/4 cup sliced fennel bulb How to Make It Combine lemon juice, olive oil, salt, and pepper in a small bowl. Combine cucumber, cherry tomato wedges, and sliced fennel bulb […]
This simple spinach strawberry salad is a wonderful starter and an ideal accompaniment to grilled or roast chicken or pork. Ingredients Easy Herb Vinaigrette: 9 tablespoons white wine vinegar 1 1/2 tablespoons wildflower honey 1/2 teaspoon fine sea salt 1 cup canola oil 3 tablespoons chopped fresh basil 3 tablespoons minced fresh chives Salad: 1 […]
Red pepper jelly adds a snappy note to the vinaigrette that makes this simple salad memorable. You can prepare the vinaigrette earlier in the day and refrigerate; let it come to room temperature before tossing it with the spinach. Ingredients 1/4 cup red pepper jelly 2 tablespoons cider vinegar 1 tablespoon extra-virgin olive oil 1/8 […]
This salad hits a lot of flavorful notes; sweet fruit, earthy nuts, refreshing mint, and slight bitterness from Belgian endive. Though you can buy Belgian endive year-round, it peaks between November and April. Ingredients 2 tablespoons torn mint leaves 1 1/2 teaspoons grated tangelo rind 1 tablespoon fresh tangelo juice 2 teaspoons thinly sliced green […]
Adding five vegetables and one fruit—avocado—to the romaine lettuce rounds out the nutrition in this side dish salad. Ingredients 3 tablespoons fresh lime juice 2 teaspoons honey 1/2 teaspoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 teaspoons extravirgin olive oil 4 cups shredded romaine lettuce 1 cup yellow pear tomatoes, […]
Serve this savory salad alongside a nice steak or a piece of flavorful fish, such as tuna or salmon. Ingredients 1 pound green and white asparagus, trimmed and cut into (2-inch) pieces 2 1/4 teaspoons salt, divided 2 tablespoons minced shallots 2 tablespoons white balsamic vinegar 2 tablespoons extra-virgin olive oil 1/2 teaspoon grated lemon […]
You’ll use the tomatoes reserved from Braised Pork with Slow-Cooked Collards, Grits, and Tomato Gravy here. Purchase one pound of pizza dough and use most of it here; the rest becomes grilled flatbreads for Red Lentil Dal with Carrot Salad and Coriander Flatbreads. Ingredients 12 ounces refrigerated fresh pizza dough 1 tablespoon canola oil, […]
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, […]