Photo: Jennifer Causey; Styling: Kira CorbinThis is a super-simple, healthy lunch you can either prepare out of last-night& 39;s dinner, or make in a batch for several days of healthy lunches. The key here is the honey-mustard dip, which gives new vibrancy to the veggies and protein. Green beans and potatoes work well here, as they stay firm and taste delicious cold—as does the chicken.
Category Traditional recipes
This easy salad is zippy, crunchy, light, and fresh—an antidote to an overindulgent Thanksgiving. And it happens to pair especially well with a leftover turkey-and- cranberry-sauce sandwich. We love the depth that the wine-soaked raisins add, but you could also omit the wine and instead use raisins straight out of the box.
How to Make ItStep 1Preheat oven to 375°F. Line a 12-cup muffin pan with paper baking cups.Step 2Toss together carrot, apple, and brown sugar in a medium bowl. Let stand 10 minutes.Step 3Whisk together flour, baking powder, garam masala, salt, and baking soda in a large bowl.Step 4Add buttermilk, oil, vanilla, egg, and 1 teaspoon orange zest to carrot mixture; stir until well combined.
Step 1Preheat oven to 300°F. Spread bread chunks in an even layer on a rimmed baking sheet. Bake at 300°F until dry and slightly toasted, 12 to 14 minutes. Remove from oven; transfer bread to a large bowl. Increase oven temperature to 350°F.Step 2While bread bakes, cook pancetta in a 10-inch cast-iron skillet over medium, stirring occasionally, until crisp and browned, about 8 minutes.
How to Make ItStep 1Preheat oven to 400°F with oven rack in middle of oven. Cook butter, oil, and thyme in a small skillet over medium until butter is melted and bubbling, about 1 minute. Remove from heat; set aside.Step 2Peel potatoes; thinly slice each, keeping slices in order and forming 6 to 8 stacks of slices that taper toward the top.
Step 1Preheat broiler to high with oven rack in top third of oven. Place bread pieces in a food processor; process until finely crumbled, about 30 seconds. Transfer to a small bowl; toss with 1 tablespoon oil, and set aside.Step 2Combine broccoli and 1/4 cup water in a large microwavable glass bowl; cover loosely with plastic wrap.
Though it may look complicated, this recipe is quite easy to prepare. To save prep time, look for bags of prewashed, pretrimmed beans in the produce section. If you can’t find the slender haricots verts, you can use regular green beans—they’ll just need to cook a few minutes longer in step 1. You can blanch the beans and prepare the dressing the day before, but wait to combine them; the acid will discolor the beans.
Step 1Preheat oven to 400°F. Lightly coat an 8-inch round cake pan with cooking spray. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add sprouts, cut sides down; cook, stirring occasionally, until beginning to brown, about 5 minutes. Add 1/4 cup water; reduce heat to medium. Cover and cook, undisturbed, until sprouts are tender when pierced with tip of a knife, about 4 minutes.
Think of this as a relish-type side: You don’t need a big serving, but the bright flavor is a welcome addition to roasted meat and hearty casseroles. Red pearl onions are gorgeous, but you can use white pearl onions, too. And if you’re really crunched for time, go with frozen pearl onions: Thaw them first and drain off any liquid (and you can skip step 1).
Step 1Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray. Combine turkey, oats, 3 tablespoons ketchup, onion, egg, marjoram, and 1/2 teaspoon salt in a medium bowl. Divide into 4 (4- x 2 1/2-inch) loaves; place, evenly spaced, on pan. Combine Worcestershire sauce and remaining 3 tablespoons ketchup in a small bowl; brush over loaves.
Step 1Preheat oven to 400°F. Whisk together soy sauce, olive oil, maple syrup, liquid smoke, garlic powder, paprika, and black pepper in a medium bowl.Step 2Prepare a bowl of water. Stack 2 rice paper sheets together; use sharp kitchen scissors to cut into long strips about 1-inch wide. Dip stacked strips in water briefly, allow excess water to drip off, and then dip in marinade.
This energizing hummus recipe comes from elite distance runner Matt Llano. Whip up a batch at the beginning of the week and enjoy as a dip for veggies, topper for whole grain bowls, or spread for toast. Make sure to use a mid-size food processor (7 to 9 cups) or larger for this recipe.“Yes, you can carb-load on hummus—when it’s packed with sweet potatoes, that is.
Step 1Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.Step 2Release valve with a towel (be careful of the pressurized steam), and release steam until it stops.
How to Make ItStep 1Set Instant Pot to sauté. Add butter and 1 tablespoon of the olive oil; heat until butter is melted. Add leek, carrot, celery, mushrooms, and 1 tablespoon of the garlic; cook, stirring often, until softened, about 5 minutes.Step 2Add cannellini beans, diced tomatoes, vegetable broth, salt, and pepper; cook, stirring often, for 2 minutes.
YieldServes 4 (serving size: 1/2 cup)We’d like to introduce you to your new favorite pizza topping. Mushrooms get high marks for soaking up all the smoky, spicy flavor of this marinade. Try these stirred into an omelet, topping your favorite steak, or on a meat-and-cheese board.Ingredients2 tablespoons lower-sodium soy sauce1 1/2 tablespoons olive oil1 tablespoon maple syrup1/2 teaspoon liquid smoke1/2 teaspoon garlic powder1/2 teaspoon paprika1/4 teaspoon black pepper2 cups thinly sliced fresh shiitake mushroom caps, stems removed (from 8 oz.
HomeRecipesInstant Pot Cauliflower and Fennel With Dijon-Cider VinaigretteYieldServes 6 (Serving size: 1 cup)This simple side of cauliflower dressed in a vinaigrette may be just the ticket to get you past your childhood aversion to this veggie. The dijon-cider vinaigrette really seals the deal. For variation, try this recipe with broccoli rather than cauliflower.
How to Make ItStep 1Place a baking sheet on rack in upper third of oven; preheat broiler to high. Once hot, carefully remove baking sheet from oven; place squash, onion, and lemon (cut side down) on baking sheet. Broil until charred, 7 to 8 minutes. Let cool; squeeze juice from lemon halves into a small bowl.
If you have the time to properly caramelize onions, the silky, luscious strands will more than pay you back for your effort. Learning how to caramelize onions means you’ve always got a flavor-rich, healthy condiment at the ready. Want to jazz up a burger? Add a layer of depth to mac and cheese? Swirl up a single serving of French onion soup?
Step 1Combine broth, beans, lentils, 2 cups water, onion, carrot, Parmesan rind, garlic, thyme, pepper, salt, and bay leaf in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 15 minutes.Step 2Release valve with a towel (be careful of the pressurized steam), and release steam until it stops.
Step 1Heat 1 tablespoon oil in a 5- to 6-quart Dutch oven over medium-high. Add onion and apple; cook, stirring occasionally, until softened, 5 to 6 minutes. Add ginger, garlic, curry powder, nutmeg, cinnamon, and cardamom; cook, stirring often, until fragrant, about 1 minute. Stir in broth, squash, pumpkin, peanut butter, and brown sugar; cook until smooth and heated through, about 5 minutes.
How to Make ItStep 1Preheat broiler to high. Scoop out the interior of the baguette and discard. Place hollowed baguette halves, cut sides up, on a baking sheet. Broil until lightly toasted, about 1 minute. Stir together pesto and mayonnaise in a small bowl; spread evenly on baguette halves.Step 2Heat oil in a large skillet over high.