Look for cooked, peeled shrimp at the seafood counter; or quickly thaw frozen cooked, peeled shrimp in a colander under cold running water. Marinate shrimp in a nonreactive bowl, such as one that is glass or ceramic; an aluminum or copper bowl will react with the citrus juice to give the shrimp a metallic taste. […]
If you thought tahini functioned mainly as a condiment, you’ll love it in a marinade—it makes the chicken buttery tender without an overwhelming amount of sesame flavor in the finished dish. It also helps the chicken char nicely on the grill. The chopped salad is inspired by the Israeli original, usually stuffed into pita pockets […]
Don’t have an Instant Pot? No worries! Make this recipe in your Dutch oven instead. Preheat the oven to 350°F, make the peppers as instructed, then place in your Dutch oven with 1/2 to 1 cup water (depending on size of Dutch oven). Cover and bake until cooked through, about 45 to 50 minutes. Gina […]
Fresh, flavorful, veggie-packed, and ready in a 10-minute snap—now that’s a meal we can stand behind! Hummus delivers a winning combo of protein and healthy fat for staying power, while fresh bell peppers and spinach provide a satisfying crunch. Tomato-and-basil feta cheese adds a kick of salty tang and Mediterranean flair. Make this wrap the […]
The trick with this shish kebab recipe is to cook the beef separately from the vegetables so nothing overcooks. You can prepare this recipe on a grill pan, but you’ll need to cook the kebabs in batches. An electric indoor grill is ideal for this recipe. It has a larger surface area so you can […]
This gluten-free take on a taco salad uses seared flank steak in place of ground beef. Instead of a fried tortilla shell, crisp romaine lettuce forms the sturdy base for each salad with crunchy tortilla chips crumbled on top. Queso fresco is a firm, mild cheese—a great alternative to feta if you’re not a fan […]
Hash is the king of reinvented leftovers. Here we’ve added a Southern spin with a make-shift barbecue sauce. Don’t miss out on the fried egg—it really makes the hash. Ingredients 12 ounces Yukon Gold potatoes, cut into 1/2-in. cubes 1 tablespoon canola oil 1 cup chopped green onions 1 (15-oz.) can unsalted Great Northern beans, […]
All the fresh flavors of summer come together in Grilled Chicken with Tomato-Avocado Salad. The homemade buttermilk dressing balances the heat of the chicken and completes the meal. Ingredients 1/4 cup nonfat buttermilk 3 tablespoons canola mayonnaise 2 tablespoons minced fresh flat-leaf parsley 1 tablespoon minced shallots 1 teaspoon minced fresh thyme 1 teaspoon cider […]
We like to serve these Fish Tacos with Cabbage Slaw in the sturdy texture of corn tortillas, but you can use flour tortillas. Since the recipe makes more slaw than necessary for the tacos, serve the extra on the side. Ingredients 4 cups very thinly presliced green cabbage 1 cup chopped plum tomatoes 1/3 cup […]
Classic burger elements become a fast, fun salad–a deconstructed take on a diner favorite. Instead of four burger patties, we cook just two, then chop and sprinkle them over the top. A handful of crushed potato chips adds crunch. Kick up the dressing with a pinch of ground red pepper. Ingredients 12 ounces 90% […]