INGREDIENTS 2 zucchini, sliced very thinly into coins 1 tbsp. extra-virgin olive oil 1 tbsp. ranch seasoning 1 tsp. dried oregano Kosher salt Freshly ground black pepper DIRECTIONS Preheat oven to 225°. Grease a large baking sheet with cooking spray. Slice zucchini into very thin rounds, using a mandolin if you have one! Pat zucchini […]
Ingredients 1 pound 93 percent lean ground beef 3 teaspoons minced garlic 4 tablespoons finely ground old fashioned oats see note 1 2 tablespoons finely chopped fresh oregano 3 tablespoons finely chopped fresh baby dill 1 teaspoon salt, or to taste 1/2 teaspoon black pepper, or to taste 1/2 medium red onion, grated 1/4 cup […]
Cooking in parchment paper leaves you with food that is flavorful and tender. All you have to do is fill the pouch with your favorite fish—halibut, salmon, cod, or snapper—seasonal veggies, and seasonings, and twist the ends of the parchment. Presto! Dinner is served, and the kids—and adults—think it looks awesome. Ingredients 1/2 cup fresh […]
This dinner combines three of our favorite food trends: spatchcock chicken (quicker cooking than a whole roast chicken!), hasselback potatoes (so many yummy crispy edges!), and zoodles (hooray for the spiralizer!). When the chicken comes off the pan to rest, you’ll add the zucchini fries to the open space in the pan. It’s important to […]
Garden fresh summer vegetables will make this Frittata a special breakfast or brunch treat. Ingredients 1 1/2 tablespoons olive oil 1 cup diced zucchini 1/2 cup chopped red bell pepper 1/3 cup chopped onion 1 tablespoon chopped fresh thyme 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper, divided 2 garlic cloves, minced 1/2 […]
This satisfying entrée for one is good for any meal, from breakfast to dinner. Serve with fruit salad. Ingredients Cooking spray 2/3 cup frozen whole-kernel corn, thawed 1/2 cup chopped zucchini 3 tablespoons chopped green onions 1/4 teaspoon salt, divided 2 tablespoons water 1/4 teaspoon black pepper 3 large egg whites 1 large egg 2 […]
A tender omelet gains a salty boost from goat cheese without adding too much sodium. Serve with seedy whole-grain toast and fresh fruit for a hearty brunch. Ingredients 4 large eggs 1 tablespoon water 1/4 teaspoon freshly ground black pepper, divided 1/8 teaspoon salt 1 teaspoon chopped fresh parsley 1/2 teaspoon chopped fresh tarragon 1/4 […]
Ingredients 2 heads escarole, quartered lengthwise and rinsed Cooking spray 2 ounces pancetta, chopped 1 medium zucchini, quartered and cut into julienne strips 1 garlic clove, minced 1 cup fresh corn kernels 1/2 cup chopped fresh flat-leaf parsley 1 (15-ounce) can navy beans, rinsed and drained 2 tablespoons red wine vinegar 1 teaspoon extravirgin olive […]
Grain-fed flat iron steaks are a relatively tender cut. But with grass-fed steak’s lower fat content, we find pounding the meat before cooking ensures tenderness. It also helps the steaks cook quickly—they only need about 3 minutes on a searing hot grill to hit medium-rare. This grilled take on ratatouille brings delightful char, smoke, and […]
Ingredients 6 medium zucchini (6 ounces each) 1 teaspoon kosher salt, divided 3/8 teaspoon black pepper, divided 3 tablespoons olive oil, divided 3/4 cup jasmine rice 6 cardamom pods 1 (3-inch) cinnamon stick 1/2 teaspoon ground cumin 1/8 teaspoon ground red pepper 1 1/4 cups water 8 dried apricots, coarsely chopped (about 1/3 cup) 1/2 […]