Simple, fresh, and perfectly portioned for two, this main dish salad is great for a quiet weeknight. Just you? Enjoy the second portion for lunch tomorrow; it will hold up nicely. Ingredients 3/4 cup water 1/2 cup uncooked quinoa, rinsed and drained 1/4 teaspoon kosher salt, divided Cooking spray 1/2 pound medium shrimp, peeled and […]
Steak, peas, and carrots are a familiar trio, and usually not very exciting. Here, each element is transformed: a smoky spice rub on seared flank steak, crispy snap peas brightened with rice vinegar, and a silky carrot mash. Chop the carrots to about 1/4-inch pieces so they cook through evenly, otherwise the mash may have […]
INGREDIENTS 2 lb. asparagus, trimmed and cut into 2-inch pieces 1 tsp. grated lemon zest, plus 2 tablespoons lemon juice 3 tbsp. plus 1 teaspoon olive oil, divided 3 tsp. fresh thyme leaves, divided 3 tsp. pure honey, divided 1 (8-ounce) block feta cheese 8 oz. snap peas, sliced 1 bunch radishes, sliced Kosher salt […]
Ingredients 1 cup unsalted chicken stock (such as Swanson) 1/2 cup dry white wine 4 garlic cloves, crushed 1 bay leaf 4 (6-oz.) skinless cod fillets 2/3 cup sugar snap peas, thinly diagonally sliced 1/2 cup thinly sliced yellow bell pepper 1/4 cup thinly sliced shallot 1 1/2 ounces canned bamboo shoots, drained and thinly […]
This shrimp fried rice dish is best if you use day-old rice. Cook it and spread in a single layer on a baking sheet to cool completely. Then refrigerate overnight to allow it to lose any excess moisture. Ingredients 1 cup broccoli florets 7 teaspoons canola oil, divided 1 medium red bell pepper, cut into […]
Think seasonally with the peak produce that’s available and you’ll have a great salad every time. In spring, that includes asparagus, radishes, herbs, and delicate greens. Herbs are underutilized in salads, just sprinkled over the top or stirred into vinaigrettes. Keep leaves whole and incorporate into the greens so their flavor comes through. Chef Deborah […]
Sesame oil and crushed red pepper add just the right amount of zing to each serving of Chicken Noodle Bowl. Ingredients 4 ounces uncooked linguine 2 teaspoons canola oil, divided 2 skinless, boneless chicken thighs 1 cup chopped onion 2 tablespoons minced peeled fresh ginger, divided 2 tablespoons minced garlic, divided 1/4 teaspoon crushed red […]
INGREDIENTS 2 lb. asparagus, trimmed and cut into 2-inch pieces 1 tsp. grated lemon zest, plus 2 tablespoons lemon juice 3 tbsp. plus 1 teaspoon olive oil, divided 3 tsp. fresh thyme leaves, divided 3 tsp. pure honey, divided 1 (8-ounce) block feta cheese 8 oz. snap peas, sliced 1 bunch radishes, sliced Kosher salt […]
Simple, fresh, and perfectly portioned for two, this main dish salad is great for a quiet weeknight. Just you? Enjoy the second portion for lunch tomorrow; it will hold up nicely. Ingredients 3/4 cup water 1/2 cup uncooked quinoa, rinsed and drained 1/4 teaspoon kosher salt, divided Cooking spray 1/2 pound medium shrimp, peeled and […]
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 […]