A whole-grain protein bowl is the perfect solution for when lunch needs to be quick—and tasty, filling, and healthy. Cook quinoa ahead of time (or buy precooked, available in pouches on the grain aisle as well as in the freezer) and assemble in the morning or when ready to eat. Quinoa is not only gluten-free […]
f you’ve ever had Italian eggs in purgatory, this recipe makes a similar Israeli breakfast dish called shakshuka. If you need to stretch the meal, simply add another egg to the pan. Top with any herb, such as cilantro, chives, or oregano. Ingredients 2 tablespoons extra-virgin olive oil 1 cup chopped yellow onion 1 […]
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, […]
Here, the yolk of the fried egg serves as a dressing (without you having to do anything extra) to coat nutrient-dense quinoa. Pancetta adds a snap of savory satisfaction to earthy kale, while all-season cherry tomatoes, meaning you can make it whenever, lend a fresh pop of bright flavor. Sub steel-cut oats, bulgur, or leftover brown rice for quinoa. The […]
Hangar steak is a cut of beef that is prized for it’s great flavor. Served on top of a bed of greens, the flavor of this steak really shines. Ingredients 1 1/4 pounds hanger steak, trimmed and central membrane removed 9 tablespoons extra-virgin olive oil, divided 6 tablespoons balsamic vinegar 1/4 cup red wine 1/2 […]
Massaging the kale first helps tenderize it slightly; this technique is also handy when using this fibrous green in raw preparations like salads and slaws. Serve with steak or top with sunny-side up eggs. Ingredients 1/4 cup olive oil 6 cups packed torn lacinato kale leaves 1 thinly sliced unseeded red Fresno chile 2 teaspoons […]
Instead of cleaning out the fridge to put dinner together, toss pasta with quality tuna; its richness and flavor will carry the salad, which is embellished with simple flavorings. Serve with a torn baguette. Ingredients 1 large red bell pepper 4 quarts water 2 1/4 teaspoons salt, divided 6 ounces uncooked penne pasta 2 cups […]
Ingredients 2 pounds chuck roast 1 vadalia onion 1 clove garlic minced 1 teaspoon salt 1/2 teaspoon pepper 1 1/2 teaspoons paprika 1/4 teaspoon thyme 1 bay leaf 1 teaspoon cinnamon 1 cup red wine 1 can tomatoes petite cut 16 oz 1 can tomato sauce 8 oz carrots sliced mushroom sliced celery chopped GET […]
Pair this fiery entrée with cool, crunchy carrot and celery sticks. Ingredients Chicken: 1/2 cup low-fat buttermilk 1/2 teaspoon hot sauce 1/2 cup all-purpose flour 1/2 teaspoon paprika 1/2 teaspoon ground red pepper 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1 pound chicken breast tenders 1 tablespoon canola oil Dressing: 1/2 cup fat-free […]
This is a dish that impresses, one you want your guests to see and taste. We use honey three ways here: We add it to the brine so the meat absorbs some sweetness, we toss it with the brined shrimp so its sugars allow the shrimp to develop a good char without overcooking, and we […]