We give the salmon a quick brine, which seasons it throughout and keeps it moist. But the brine makes it all the more important to air-dry in the fridge afterward, so moisture in the skin can evaporate. You won’t need to press down on thicker fillets to flatten the skin; the weight of the flesh […]
Cheesy quiche partners beautifully with a bright, citrusy salad. Whisk together 2 tablespoons canola oil, 1 tablespoon white wine vinegar, 1 teaspoon honey, and 1/4 teaspoon kosher salt in a large bowl. Add 3 cups baby kale, 3/4 cup grapefruit sections, and 1/4 cup sliced red onion; toss to coat. Ingredients CRUST: 2 cups cooked […]
Thanks to the slow cooker, fall is our new favorite season for barbecue. A pork roast, smothered in a spice rub and nestled in a ketchup-and-vinegar-laced liquid, becomes meltingly tender and saucy. Pile onto buns for game day sandwiches; serve over creamy grits with braised greens; or spread over sweet potato fries, bake, and load […]
Ingredients 1 tablespoon canola oil 12 ounces ground turkey breast 2 cups thinly sliced kale 1 cup chopped onion 1 tablespoon chopped fresh thyme 1 teaspoon garlic powder 4 ounces presliced mushrooms 1 1/2 cups 2% reduced-fat milk 1 1/2 tablespoons all-purpose flour 3 ounces Swiss cheese, shredded (about 3/4 cup) 3/4 teaspoon black pepper […]
The tuna is seared in this recipe, but you can serve it raw if you purchase sushi-grade fish. Ingredients Salad: 1/2 cup fresh snow peas 1 cup torn Bibb lettuce 1 cup thinly sliced radishes (about 4 ounces) 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh cilantro 2 tablespoons radish sprouts 1 1/2 tablespoons […]
Edamame is just a fancy word for heart-healthy soybeans–used here in place of traditional lima beans. Look for them in the frozen vegetable case. Ingredients 1 medium onion, chopped 2 tablespoons canola oil 1 medium-size orange bell pepper, seeded and diced 1 medium-size red bell pepper, seeded and diced 1 medium-size yellow bell pepper, seeded […]
Sustainable Choice: Watercress offers a refreshing change from spinach and other greens. Scallops are a sustainable buy, but for the best choice, pick diver-caught scallops from Mexico. Ingredients 2 teaspoons canola oil 1 1/2 pounds large sea scallops (about 16) 3/8 teaspoon kosher salt, divided 1/4 teaspoon sugar 1/8 teaspoon freshly ground black pepper 2 […]
Ingredients 2 tablespoons canola oil, divided 8 ounces ground chicken 1 (8 oz.) pkg. cremini mushrooms, finely chopped 1/2 cup shiitake mushroom caps, sliced 6 heads baby bok choy, quartered 1/2 cup sliced green onions 1 tablespoon chopped peeled fresh ginger 3 tablespoons reduced-sodium soy sauce 1 tablespoon unseasoned rice vinegar 1 tablespoon honey 1/4 […]
Frozen hash browns make it possible to whip up latkes in minutes. Enjoy the combo of crisp potato pancakes and a simple green salad for a light entrée, or serve alongside roast chicken or beef for a protein punch. Ingredients 1 tablespoon finely chopped shallot 1 tablespoon finely chopped fresh chives 1 tablespoon finely chopped […]
Simply put, apples and fennel are right together–the flavors are so complementary. I love the way the paper-thin slices intertwine and then get interrupted by bright hits of parsley. Canola oil may seem like an odd choice, but I wanted to keep the flavors clean and straightforward; you can always use olive oil if you’d […]