Photo: Greg Dupree; Styling: Lindsey LowerCooked greens and crispy potatoes are great as a base for a skillet hash, but why not try something new? Pile into lightly charred corn tortillas, and top with vibrant toppings such as fresh cilantro and radishes to turn a one-note leftover into a tasty, satisfying main.
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How to Make ItStep 1Season eggplant with 1/4 teaspoon salt and 1/4 teaspoon pepper. Generously coat with cooking spray. Heat a cast-iron grill pan over medium-high. Working in batches, add eggplant, cut sides down, to pan, and grill 2 to 3 minutes, turning 1 or 2 times. Transfer to a plate; let cool.
YieldMakes 5 lunches (serving size: 1 pizza roll, 5 crackers, 1 almond butter pkg., 1 clementine, 3 to 4 apple slices)Pizza for lunch doesn’t have to be an indulgence thanks to this quick-and-healthy recipe. Whole-wheat tortillas serve as a sturdy, fiber-rich base for your favorite pizza toppings; apple slices and almond butter provide a satisfying dessert moment with a nice amount of extra plant-based protein.
YieldServes 6 (serving size: 3 tbsp.)Golden raisins add a layer of jammy natural sweetness that perfectly balances this tangy sauce. Pork loin, turkey, salmon—you name it, this sauce is the perfect partner.Ingredients2 teaspoons olive oil1/3 cup minced shallots1 tablespoon chopped sage1 cup unsalted chicken stock1/2 cup apple cider4 teaspoons white wine vinegar1 tablespoon Dijon mustard2 teaspoons maple syrup2 teaspoons cornstarch1/2 cup golden raisins1 tablespoon unsalted butter1/2 teaspoon pepper1/8 teaspoon kosher saltNutritional InformationCalories 108Fat 3gSatfat 1gUnsatfat 2gProtein 1gCarbohydrate 17gFiber 1gSugars 12gAdded sugars 1gSodium 127mgCalcium 2 DVPotassium 3 DVHow to Make ItCombine olive oil, minced shallots, and chopped sage in a pan over medium-high; cook 2 minutes.
Step 1Heat a large nonstick skillet over medium-high. Add sausage; cook, stirring occasionally, until browned, about 4 minutes. Transfer to a 5- to 6-quart slow cooker. Add stock, tomatoes and chiles, onion, bell pepper, celery, tomato paste, Creole seasoning, garlic, and salt. Cover and cook on low 4 hours.
YieldServes 4 (serving size: 1 cup)Make this recipe even easier by picking up riced cauliflower from the store; you’ll usually find it in the freezer section and sometimes with the prepped produce. This is a great dish to make ahead of time; add the fresh herbs just before serving.Ingredients1 medium (1 1/2-lb.
Step 1Whisk together 2 tablespoons almond flour and cornstarch in a shallow bowl. Whisk together beaten egg white and 2 tablespoons mustard in a second shallow bowl. In a third shallow bowl, combine crushed almonds and remaining 2 tablespoons almond flour.Step 2Dredge chicken cutlets in cornstarch mixture; shake off excess.
Heat olive oil in a 9-inch ovenproof skillet over medium-high. Add curry powder, grated peeled fresh ginger, and thinly sliced garlic cloves. Cook, stirring constantly, 1 minute. Stir in cauliflower florets, light coconut milk, cup lower-sodium chicken broth, and kosher salt. Bake at 450°F until bubbly, about 20 minutes.
Preheat oven to 375°F. Stir together drained and rinsed chickpeas, 1 Tbsp. olive oil, 1 Tbsp. Aleppo pepper, 1 tsp. garlic powder, and 1/2 tsp. kosher salt in a bowl. Transfer to a rimmed baking sheet. Bake 15 minutes. Using the same bowl, stir together coarsely chopped walnuts, chopped kale, 1 Tbsp.
Microwave chopped dark chocolate in a small bowl until melted, about 90 seconds, stirring every 30 seconds. Repeat process in a separate bowl with peanut butter chips and tahini. Spread chocolate in an even layer on a parchment paper–lined baking sheet. Spoon peanut butter mixture over chocolate; swirl together with a knife.
YieldServes 6 (serving size: 3/4 cup)Chickpea flour is gluten-free, protein packed, and makes an incredibly light batter for baked cauliflower. Look for it near the other gluten-free flours at your local health food store. Tamari is a slightly thicker, wheat-free alternative to soy sauce with a more robust flavor.
This recipe works with various fish: Try delicate flatfish like sole, flounder, and dab; flaky whitefish like cod, sablefish, and Pacific rockfish; or even fish high in omega-3 fats like salmon. Feel free to play with the aromatics in the steaming liquid, but avoid using sulfurous vegetables like cabbage or broccoli; their strong flavors can overpower the broth.
How to Make ItStep 1Cook sausage, mushrooms, onion, squash, sage, and garlic in a large skillet over medium-high, stirring often, until sausage is cooked through and crumbled, 8 to 9 minutes. Add wine; cook until almost absorbed, 1 to 2 minutes.Step 2Meanwhile, cook pasta in a large pot of boiling water 4 minutes, or to desired degree of doneness.
Cook apple wedges in unsalted butter in a skillet over medium 5 to 6 minutes. Stir in apple cider vinegar, light brown sugar, caraway seeds, and ground allspice; cook 1 minute. Add thinly sliced green cabbage, unsalted butter, kosher salt, and black pepper; cook 2 minutes. Top with pomegranate arils and chopped fresh dill.
How to Make ItStep 1Melt butter in an Instant Pot set to sauté. Add celery, carrots, onion, and garlic; cook until soft and fragrant, 5 to 8 minutes. Sprinkle 2 tablespoons flour over vegetables, stir, and cook 1 minute.Step 2Add 7 cups water, bouillon, turkey, 1 tablespoon sage, bay leaves, and 1/8 teaspoon pepper.
Peel, halve, and core three firm pears. Melt unsalted butter in a medium skillet over medium-high. Add pears, cut sides down; cook until browned, about 5 minutes. Add Pinot Noir, pomegranate juice, 1/4 cup maple syrup, vanilla extract, and cinnamon stick. Cover and simmer until tender, about 15 minutes.
How to Make ItStep 1Bring 4 cups water to a boil in a saucepan over high. Add quinoa packages; cover and cook 10 minutes. Drain. Empty packages into a large bowl.Step 2Heat butter in a large skillet over high until foamy and light brown. Add squash, and cook, stirring often, until crisp-tender, 2 to 3 minutes.
Step 1Preheat broiler to high with oven rack in middle of oven. Place bell pepper, chile, and garlic cloves on a rimmed baking sheet. Broil, turning occasionally, until bell pepper and chile are charred and garlic is softened, removing chile after about 6 minutes, garlic after about 10 minutes, and bell pepper after about 14 minutes.
Step 1Preheat oven to 400°F. Place hazelnuts on a baking sheet, and bake until toasted, 5 to 6 minutes. Coarsely chop nuts; place in a bowl. Stir in 1/4 teaspoon paprika and cayenne. Set aside.Step 2Heat oil in a large saucepan over medium. Add chard, parsley, cilantro, garlic, remaining 1 1/2 teaspoons paprika, cumin, and salt; cover and cook until chard is soft, about 8 minutes.
Step 1Combine chicken, squash, stock, onion, garlic, bay leaf, salt, oregano, fennel seeds, and pepper in a 5- to 6-quart slow cooker. Cover and cook on low until chicken is very tender, about 6 hours.Step 2Place chicken on a cutting board. Add quinoa to slow cooker. Cover and cook on low until quinoa is cooked, about 30 minutes.
Total Time1 Hour 35 MinsYieldServes 12 (serving size: 1 slice)This healthy pumpkin bread will make your kitchen smell like fall. For breakfast on the go, spin this recipe into individually portioned muffins by dividing the batter among 12 muffin cups coated with cooking spray and baking at 375°F for 22 minutes.