Ingredients 2 teaspoons extra-virgin olive oil 3/4 pound peeled and deveined medium shrimp, chopped 1/2 teaspoon salt, divided 1/2 teaspoon black pepper, divided 1/4 teaspoon ground cumin 1/4 teaspoon paprika 2 cups quartered grape tomatoes 1/3 cup fresh cilantro 2 1/2 cups chopped English cucumber 1 cup fat-free, lower-sodium chicken broth 1 cup whole-milk plain […]
This raw-food dish needs planning and patience, but the payoff is a salad that pops with each crunchy bite. Tracy Singleton says using cooked and cooled quinoa instead of sprouted quinoa is a fine shortcut, but the salad won’t be 100% raw. Ingredients 4 cups filtered water, slightly warm 2 cups uncooked red quinoa 1/2 […]
The spice rub for the meat marries just as well with fish fillets, shrimp, or lean ground lamb or beef. Make a few extra batches of the rub and store it in an airtight container to use all summer long. Ingredients Pickles: 1/4 cup water 1/4 cup cider vinegar 2 teaspoons sugar 1/2 cup very […]
Based loosely on the flavors of a BLT, this salad is hearty and light at the same time. Don’t worry if it feels like you don’t have a lot of dressing; the luscious golden yolk makes a creamy sauce in the bowl. Ingredients 1 large egg (refrigerator-cold) 2 cups chopped Lacinato kale 1/2 cup halved […]
A weekday dinner gets very easy and very tasty with this standout Chicken and Prosciutto Salad with Arugula and Asiago. Ingredients 2 (1-ounce) slices sourdough bread, cut into 1/2-inch cubes Cooking spray 1/2 teaspoon dried basil 1/8 teaspoon garlic powder 3 tablespoons extra-virgin olive oil, divided 2 ounces very thin slices prosciutto, chopped 2 tablespoons […]
For a finishing touch of color and light, herby flavor, garnish the dish with chopped fresh flat-leaf parsley. Ingredients 1 (16-ounce) flank steak, trimmed 4 teaspoons olive oil, divided 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 1/2 teaspoons white wine vinegar 1/4 cup finely chopped red onion 1 pint […]
Grain-fed flat iron steaks are a relatively tender cut. But with grass-fed steak’s lower fat content, we find pounding the meat before cooking ensures tenderness. It also helps the steaks cook quickly—they only need about 3 minutes on a searing hot grill to hit medium-rare. This grilled take on ratatouille brings delightful char, smoke, and […]
Pesto is a great big-batch sauce for using up a mix of herbs and greens, but it tends to go army-green if made ahead. We quickly blanch spinach and basil to preserve the color without diluting flavor, then bump up the green with fresh parsley. A little chopped tomato adds moisture and mild acidity. Be […]
Before you sear the tuna, be sure to get the pan screaming hot–this gives you a deep crust without overcooking the interior. Look for yellowfin tuna caught using the troll or pole-and-line technique. Ingredients 1 cup halved grape tomatoes 1/2 cup vertically sliced red onion 3 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice […]
Dinner doesn’t get much easier, or more fun, than sheet pan nachos. The pan does double duty: Toast the chips first, then pile high with toppings and return to the oven to melt the cheese and heat everything through. Here the Mexican classic takes a detour to Greece with pita chips, a shredded Greek salad, […]