An herb- and chile-packed chimichurri sauce makes this meat-and-potatoes main vibrant and exciting. Double the mixture, and spoon over grilled steak or fish on another night. Use your microwave to jumpstart the potatoes, then crisp them up in the drippings from the cooked chicken thighs for maximum flavor. Fresno chiles have a medium heat, just […]
A whiff of robust smoke flavor gives this vegetarian dish a meaty feel. We love drizzling on a little of the Salsa Tatemada for a nice juicy kick. Ingredients 1 cup hulled pumpkin seeds (pepitas) 2 tablespoons olive oil 1 teaspoon ground cumin 1 garlic clove, minced 1/8 teaspoon salt 1/8 teaspoon freshly ground black […]
Although sirloin works fine in this salad, you could, for special occasions, spring for tender, deeply flavorful (but more expensive) rib-eye. You can also make the whole thing ahead of time, as long as the dressing is added right before serving. Ingredients Leaves from 1/2 bunch cilantro 1 package (4 oz.) sprouts, such as radish […]
One egg adds 6g protein to this vegetarian plate; the yolk is also a creamy dressing. Ingredients 1 (14.5-ounce) can unsalted Great Northern beans, rinsed and drained 1/2 cup water 1/2 teaspoon grated lemon rind 3/8 teaspoon black pepper, divided 1 ounce vegetarian Parmesan cheese, grated (about 1/4 cup) 2 teaspoons olive oil, divided 5 […]
Ingredients Cooking spray 1 tablespoon canola oil, divided 1 1/2 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes 3/4 teaspoon salt 1 1/2 cups chopped onion 1/2 cup chopped green bell pepper 2 tablespoons tomato paste 1 tablespoon minced fresh garlic 2 teaspoons diced jalapeño pepper 2/3 cup dry red wine 1 1/2 […]
Embrace Indian flavors by making this vegetarian meal that only takes about 30 minutes from start to finish. Ingredients 1 1/2 teaspoons olive oil 1 cup diced peeled sweet potato 1 cup small cauliflower florets 1/4 cup thinly sliced yellow onion 2 teaspoons Madras curry powder 1/2 cup organic vegetable broth (such as Swanson) 1/4 […]
This filling and flavorful soup is ideal for a chilly evening. Freeze leftover chipotle chiles and adobe sauce in a flattened Ziplock bag for future use. Ingredients 1 1/4 pounds boneless, skinless chicken thighs (about 4 thighs) 4 cups unsalted chicken stock (such as Swanson) 1 (15-oz.) can unsalted black beans, drained and rinsed 1 […]
Ingredients 8 radishes, thinly sliced 1/2 cup chopped scallions 1 tablespoon salt 1 pound snow peas, trimmed 1 tablespoon freshly squeezed lime juice 1 tablespoon vegetable oil 1 tablespoon minced fresh radishes 1/4 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons chopped fresh cilantro Whole-Wheat-Battered Shrimp Nutritional Information How to Make It Toss radishes and […]
Try serving these with Cilantro Peanut Salad. Look for sustainable yellowfin tuna caught off the U.S. Pacific coast, or sub 1/2 pound cooked shrimp. Look for rice paper wrappers on the Asian foods aisle of the grocery store; if you can’t find them, turn the rolls into lettuce wraps. As for the leftover pineapple preserves, […]
Ingredients 2 teaspoons extra-virgin olive oil, divided 1 teaspoon red wine vinegar 1/4 teaspoon kosher salt, divided 1 cup hot cooked tricolor quinoa 1 cup grape tomatoes, halved 1/2 cup canned unsalted black beans, rinsed, drained, and warmed 2 tablespoons chopped cilantro, plus more for garnish 2 large omega-3 eggs 1/2 ripe avocado, slicedg How […]