This fresh, crunchy wrap sandwich is brimming with vegetables, yet still delivers a satisfying amount of protein thanks to the chicken and cheese. Crisp iceberg lettuce is what keeps this wrap sandwich ultra low in carbs (just 4 grams per serving). The hardest part of this 10-minute recipe is rolling the sandwich, but our parchment […]
Ingredients Ingredient Checklist 5 teaspoons olive oil, divided 4 cups thinly sliced red onion 1 ½ teaspoons chopped fresh thyme ½ cup cabernet sauvignon or other dry red wine 2 tablespoons balsamic vinegar ¾ teaspoon salt, divided 1 (8-ounce) package sliced mushrooms 1 ½ pounds ground sirloin Cooking spray ⅓ cup light mayonnaise 1 ounce blue cheese, […]
Ingredients Ingredient Checklist 1 cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon dry white wine 1 teaspoon ground ginger ¼ teaspoon salt Pinch of sugar 1 pound fresh lump crabmeat 8 plum tomatoes, diced 1 cup diced seedless cucumber ½ teaspoon Old Bay seasoning ¼ teaspoon ground white pepper Mixed gourmet greens Garnishes: avocado slices, […]
This fresh, crunchy wrap sandwich is brimming with vegetables, yet still delivers a satisfying amount of protein thanks to the chicken and cheese. Crisp iceberg lettuce is what keeps this wrap sandwich ultra low in carbs (just 4 grams per serving). The hardest part of this 10-minute recipe is rolling the sandwich, but our parchment […]
Parcook the tilapia before slathering on the sauce to brown it slightly. Look for fillets with even thickness, but if you can’t find them, fold the thin end of the fillet under itself to encourage even cooking. Serve this with a New Zealand Sauvignon Blanc or American Pinot Gris–both pick up on the floral and […]
You probably have most of the ingredients on hand for these simple, elegant crab cakes; just make a quick run to the seafood market for fresh lump crabmeat. Toss together a bright, seasonal salad while the crab cakes chill. Ingredients 3 tablespoons mayonnaise 2 teaspoons Dijon mustard 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground […]
Elote, a typical Mexican street food, is grilled corn on the cob coated with mayonnaise and other toppings. Here, those ingredients become a salad for fish (it would also taste great with steak, pork, or chicken). Ingredients 3 ears corn, shucked 6 tablespoons vegetable oil, divided 2 tablespoons mayonnaise 2 tablespoons lime juice 1 teaspoon […]
Parcook the tilapia before slathering on the sauce to brown it slightly. Look for fillets with even thickness, but if you can’t find them, fold the thin end of the fillet under itself to encourage even cooking. Serve this with a New Zealand Sauvignon Blanc or American Pinot Gris–both pick up on the floral and […]
These oven “fried” catfish filets are just as crispy as pan-fried filets but a lot less messy to make. The tender, tasty fish is soaked in buttermilk and covered in panko breadcrumbs flavored with Cajun seasoning. If catfish is not available, use any firm white fish such as cod, tilapia, or grouper. Ingredients 1 pound […]
Be sure to choose smaller eggplants; they’ll be easier to slice and easier to handle on the grill. Ingredients 1/4 cup canola mayonnaise 1 tablespoon white miso (soybean paste) 1 tablespoon water 1 teaspoon rice vinegar 1/4 teaspoon freshly ground black pepper Cooking spray 2 small eggplants (about 12 oz. each), cut lengthwise into 1/2-in.-thick […]