Feel free to vary the vegetables according to the season in this Super Vegetable Salad. Don’t like tofu? Just sub in the protein of your choice. Ingredients 3 cups cherry tomatoes 3 large broccoli florets, cut up 12 green beans, cut into 1-inch pieces 2 carrots, cut diagonally into 1/2-inch pieces 1 head lettuce (Paul […]
Bulgur is a great go-to grain because of its quick cook time and neutral flavor. Ingredients 1 1/4 cups water 3/4 cup uncooked bulgur 1 1/4 teaspoons kosher salt, divided 1 tablespoon olive oil, divided 2 cups small broccoli florets 1 (1-pound) pork tenderloin, cut into 3/4-inch pieces 1 tablespoon cornstarch 3 tablespoons unsalted butter, […]
This speedy stir-fry, ready in just 20 minutes, achieves everything we love about Chinese takeout with just a few wholesome ingredients; no special equipment required. The trick is to get a good sear on the beef without cooking it all the way through, then adding it back into the mix after the vegetables become nicely […]
This speedy stir-fry, ready in just 20 minutes, achieves everything we love about Chinese takeout with just a few wholesome ingredients; no special equipment required. The trick is to get a good sear on the beef without cooking it all the way through, then adding it back into the mix after the vegetables become […]
This speedy stir-fry, ready in just 20 minutes, achieves everything we love about Chinese takeout with just a few wholesome ingredients; no special equipment required. The trick is to get a good sear on the beef without cooking it all the way through, then adding it back into the mix after the vegetables become nicely […]
How to Make Egg Foo Yong with Mushroom Sauce Egg foo yong is like a cross between an American-style omelet and a crispy Chinese pancake, loaded with vegetables and topped with a mushroom “gravy.” It’s a quick meal thanks to packaged broccoli slaw, matchstick-cut carrots, and microwavable rice. Think of egg foo yong as […]
Ingredients 1 1/2 tablespoons brown sugar 1 tablespoon Sriracha chili sauce 2 large egg whites 1/2 cup whole-wheat panko (Japanese breadcrumbs) 1/4 cup toasted sesame seeds 1 1/2 pounds large shrimp, peeled and deveined (tails on) 2 tablespoons canola oil, divided 1 tablespoon toasted sesame oil, divided 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly […]
Down a dose of veggies for breakfast by folding leftovers into scrambled eggs. Ingredients 2 ounces center-cut bacon 3 cups broccoli florets, halved lengthwise 1 1/2 cups thinly sliced red cabbage 1/2 cup chopped onion 8 garlic cloves, very thinly sliced 1/2 teaspoon caraway seeds 1 tablespoon rice vinegar 1/4 teaspoon freshly ground black pepper […]
Butternut squash puree enhances the color here without distracting from the cheesy flavor, and it sneaks in another serving of vegetables. If you can’t find frozen butternut puree, swap in an equal amount of mashed sweet potato or canned unsweetened pumpkin. $8.15 for six servings Ingredients 2 center-cut bacon slices, chopped 3 garlic cloves, minced […]
This 35-minute Asian recipe is so versatile. Simply, add your favorite fresh vegetables or more spices to customize the flavors to your liking. Ingredients 1/2 pound multigrain spaghetti 1 1/2 cups unsalted chicken stock 2 tablespoons plus 2 teaspoons lower-sodium soy sauce 1 teaspoon cornstarch 1 teaspoon dark sesame oil 1/2 teaspoon sugar 1/2 teaspoon […]