Category: Latest recipes

Macerate tomatoes with a little salt before building this salad and you& 39;ll be amazed at the difference: The salt concentrates the tomato flavor and helps loosen the tomato juices, which are great in addition to the dressing. Let the tomato mixture stand in a large bowl so you can add the remaining ingredients as soon as they’re ready.

YieldServes 4 (serving size: 1 stuffed potato)Russets aren& 39;t the only spuds worth stuffing. Smoke and heat, achieved with chili powder and ground red pepper, work particularly well with sweet potatoes. The melted cheese on top pulls all the flavors together and seals in the stuffed components. This makes for a great side dish, or serve them open-faced as a Super Bowl-style appetizer.

Yield4 servings (serving size: about 1 1/4 cups)This brightly colored soup is perfect for chilly fall evenings and is ready in just 40 minutes.IngredientsOlive oil-flavored cooking spray1 cup diced cooked ham (such as Cumberland Gap)1 1/2 cups sliced leek (about 1 large)2 tablespoons water (optional)3 cups refrigerated cubed peeled sweet potato (such as Glory)1 cup fat-free, less-sodium chicken broth2 cups water1 (5-ounce) can evaporated fat-free milk1/4 teaspoon freshly ground black pepperThinly sliced leek (optional)Thinly sliced green onions (optional)Nutritional InformationCalories 193Caloriesfromfat 7 Fat 1gSatfat 0.

Little fingerling potatoes are fantastic in potato salads, in part because their skin-to-flesh ratio is much smaller than big potatoes, so there’s more interesting textural difference in every bite. Like with any potato salad, one key to success is dressing the potatoes while they’re still hot so they fully absorb flavorings.

This colorful grain bowl is a great make-ahead option for lunches or warm summer evenings. To cook the farro, simmer 1 cup uncooked unpearled farro in about 6 cups water for 25 minutes or until slightly chewy, and then drain, cool, and refrigerate. The bowls are delicious at room temperature, but you can also heat the beans with a splash of chicken stock and reheat the vegetables in a sauté pan with 1 or 2 teaspoons of oil.

Traditional sambal oelek—a fiery sauce popular in Malaysia and Indonesia—contains sugar, but ours doesn’t. The result is pure, straightforward chile flavor that’s balanced by the soft acidity of rice wine vinegar. Red Fresno chiles may well be easiest to find; their heat is less pungent than jalapeño or serrano.

YieldServes 4 (serving size: about 5 shrimp and 1 cup salad)Seared shrimp with a quick spice rub pairs with pan-charred summer vegetables in this simple dish that pops with fresh flavor. A little vinegar balances the sweetness of the caramelized veggies and also complements the shrimp. Fresh basil, parsley, and thyme would also work in this dish if you have them on hand.

HomePotato and Root Vegetable MashersYieldServes 6 (serving size: about 2/3 cup)Sweet potato and turnip turn an otherwise straightforward mash into an intriguing dish with subtle earthy, sweet notes.Ingredients4 cups (1-inch) cubed Yukon gold or baking potato (about 1 1/2 pounds)2 cups cubed peeled turnip2 cups cubed peeled sweet potato2 tablespoons butter1/3 cup light sour cream1/4 cup 1 low-fat milk1/2 teaspoon salt1/2 teaspoon freshly ground black pepperNutritional InformationCalories 215Fat 5gSatfat 3.

Step 2Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a large bowl, stirring well with a whisk. Combine yogurt, sugar, oil, and eggs. Add yogurt mixture to flour mixture, stirring just until moist. Gently fold in sweet potato, raisins, and pecans.

Here’s your blueprint for a crowd-pleasing backyard barbecue burger complete with special sauce. The sauce is no secret here: Crunchy iceberg lettuce and pickles provide crunch and tang, all mixed in with ketchup, mustard, and a little hot sauce for kick. We like the texture whole-grain mustard adds to the sauce, but creamy Dijon will work just as well.

YieldServes 4 (serving size: 3/4 cup)A little chipotle pepper in the dressing lends smoky heat to the dish. A touch of sugar and tangy lime juice balance the pleasant bitterness of radicchio. You can make this slaw up to a day ahead. The radicchio will soften a little as it chills, but the broccoli and cabbage stay crunchy.

YieldServes 4 (serving size: 3 oz. steak and 1/2 cup bean mixture)A coarse spice rub elevates any grilled meat with robust flavor and great texture. Coriander seeds have a distinctly lemony aroma that holds up beautifully on the grill. You don’t need a mortar and pestle to crack the peppercorns and coriander.

Crunchy roasted chickpeas are a cinch to make and take only about 40 minutes from start to finish. They make for a satisfying salty snack that’s high in protein and fiber. To ensure the crunchiest texture, pat the chickpeas dry before tossing with oil. You can play around with other spices for different flavor combinations—try smoked paprika and cumin, Madras curry powder, or even cinnamon and powdered sugar.

Simple to make and perfectly balanced between savory and sweet, this fast pan sauce uses a secret ingredient: cherry preserves. Aside from its concentrated fruit flavor, the preserves lend body and thickness to the sauce. Red wine is not the dominant flavor here, but if you’d like to avoid it, use chicken stock and add a splash of cider or red wine vinegar.

Sesame, especially toasted sesame oil, is a key flavor in many Asian cuisines. It makes sense that tahini would fit here too, from satay sauces to the ginger dressing on your sushi restaurant salad. Here we spike tahini with fresh ginger, garlic, and rice vinegar and drizzle over roasted sweet potatoes (tahini rounds out sweet flavors beautifully).

Step 1Bring a medium saucepan filled with water to a boil. Carefully add eggs to pan; cook 6 minutes. Add green beans; cook 2 minutes. Drain; plunge bean mixture into a bowl of ice water. Let stand 3 minutes; drain. Peel eggs, and cut into quarters.Step 2Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high.

Fresh cherries simply shine in dessert, especially when enveloped in a flaky, buttery crust and baked until the juices are bubbly and syrupy. A mix of sour cherries (often called pie cherries) with sweet cherries is key for a balanced fruit filling. If you can’t find sour cherries, use all sweet and increase the fresh lemon juice to 1 tablespoon.

Summer salads don’t get much more refreshing than shaved fruit and crisp vegetables. Wide ribbons will absorb the dressing and wilt slightly so that the texture is crisp without being too soggy or crunchy. The trick to shaving with a vegetable peeler is to start with firm, slightly underripe fruit. Rotating the fruit or vegetable as you peel will create even slices and make it easier to handle.

YieldServes 4 (serving size: about 1/2 cup)We like the clean flavor and mixability of silver tequila, though a golden añejo or reposado would add complexity. Cava or crémant will work just as well as dry prosecco here. If you use a different cactus water than True Nopal, check its sugar content—some brands are sweeter and won’t need as much added sugar for flavor balance.

This recipe delivers a double dose of heart-healthy unsaturated fats, from both salmon and avocado, plus 40 of your daily fiber goal. Smoked salmon is delightfully salty with a velvety smooth texture, making it a flavorful compliment to mellow avocado. Be sure to look for salmon that’s labeled “wild Alaskan.