Put your knife away—store-bought pesto and precut broccoli florets mean no chopping required. Your Dutch oven pulls triple duty in this recipe by cooking the pasta, blanching the broccoli, and bringing the whole dish together, all in one pot. Ingredients 10 cups water 8 ounces uncooked fettuccine 3 cups broccoli florets (about 7 oz.) 1/4 […]
This hearty supper salad is a lean-protein powerhouse thanks to chicken, chickpeas, and edamame; the parsley pesto delivers bone-boosting vitamin K. Pick up frozen shelled edamame to make this meal extra speedy. Ingredients 2 cups packed fresh flat-leaf parsley leaves (from 1 bunch) 1 cup fresh baby spinach 2 tablespoons fresh lemon juice 1 tablespoon […]
Ingredients 1/3 cup whole unsalted almonds 12 ounces bottled drained roasted red peppers 1 tablespoon extra virgin olive oil 2 teaspoons smoked paprika 1 ounce grated Parmesan cheese How to Make It Pulse almonds in a mini food processor until chopped. Add roasted red peppers, and blend into a chunky paste. Add olive oil, paprika, […]
Ingredients 4 cups fresh spinach 1/4 cup toasted walnuts 1 ounce grated Parmesan cheese 1 small garlic clove, chopped 2 teaspoons fresh lemon juice 1/4 teaspoon crushed red pepper 3 tablespoons olive oil 2 tablespoons warm water How to Make It Place spinach, walnuts, Parmesan cheese, garlic, lemon juice, and crushed red pepper in a […]