Kalamata and picholine olives add salty savor. Serve over couscous, with dressed greens on the side. Ingredients The 5 ingredients: 4 (6-ounce) skinless, boneless chicken breast halves 1 cup multicolored cherry or grape tomatoes, halved 3 tablespoons oil and vinegar dressing, divided 20 olives, halved 1/2 cup (2 ounces) crumbled feta cheese How to Make […]
Find fresh or frozen wakame seaweed at Asian markets. You can also use fresh or frozen premixed seaweed salad. The tuna and avocado make this dish a potassium powerhouse. Serve atop brown rice, if you like. Ingredients 1 tablespoon sesame oil 3 tablespoons lower-sodium soy sauce 1 pound sushi-grade yellowfin tuna, cut into 1/2 -in. […]
Your supermarket olive bar holds an embarrassment of riches, from tapenades to marinated and pickled salads (called giardiniera). If you can’t find a mixed vegetable salad there, you can make your own by bringing vinegar, salt, sugar, and whole spices to a boil, pouring over vegetables, and letting the mixture stand for 30 minutes. Jarred […]
Root vegetables are a super popular side in the winter, usually roasted until fully tender. But shaving them raw into a side dish salad is a fantastic alternative. They’re ready in just a few minutes, their earthy flavors stay vibrant, and a simple vinaigrette tenderizes them slightly while retaining a little crunch, balancing the velvety […]
Ground chicken is a lighter, leaner alternative to ground beef. We especially like combining it with herbs and spices and forming patties as a quick healthier option if you’re looking for a lighter hamburger-style meal. You can serve chicken patties in the place of a hamburger or chicken breast in classic sandwiches. Make smaller patties, […]
Finely chopping chicken parts for stock, you can speed up flavor extraction. With young, tender chicken carcasses or wings (like the ones in supermarkets), you can do the job in a food processor. Pretty? No. Fast? Absolutely. And while stocks are traditionally cooked at a very low simmer (around 175° to 180°) to keep them […]
Legumes are a big player in the Mediterranean diet, often replacing meat—as they do here, where chickpeas (garbanzo beans) get blended with tahini and breadcrumbs to yield meatless “meatballs.” Though the expected meatless chickpea dish might be falafel, the flavor here is more akin to hummus. After blending the chickpeas and other ingredients, the mixture […]
Ingredients 1/4 cup olive oil, divided 1 cup finely chopped yellow onion, divided 4 minced garlic cloves, divided 1 1/2 teaspoons kosher salt, divided 1/4 teaspoon red pepper flakes 2 (28-oz.) cans unsalted whole peeled tomatoes, undrained 1/2 cup finely torn fresh basil leaves 1 teaspoon sugar 1/2 teaspoon freshly ground black pepper, divided 1/2 […]
Fresh sliced pineapple makes a nice companion for this one-dish meal. Ingredients 6 ounces soba (buckwheat) noodles, uncooked 2 teaspoons dark sesame oil 1 (1-pound) pork tenderloin, trimmed and cut into 2-inch strips 1 tablespoon chili garlic sauce (such as Lee Kum Kee) 1 teaspoon bottled ground fresh ginger (such as Spice World) 3/4 cup […]
A sautéed mix of peppers spiked with vinegar adds instant interest to the pork. We use a tricolored peperonata, a sautéed mix of peppers spiked with vinegar, for the pork chops, and cook the vegetables until just slightly firm for great texture. Skip the poblano and use just the bell peppers if you like. Serve […]