Category: The best recipes

YieldServes 6 (serving size: about 1 cup)Simpler and tastier than many old-fashioned potato salads, this version features a fresh lemon-and-oil-based dressing instead of a mayo-laden dressing. Try to toss the potatoes in the dressing while they’re still a bit warm—they’ll absorb more flavor that way.

YieldServes 4 (serving size: 1 fillet and about 1/2 cup potatoes)Mahi-mahi is the rib-eye steak of the sea: dense and firm, it holds up beautifully on the grill (it’s also ideal for fish tacos). Look for fish caught off the U.S. Atlantic coast for the most sustainable option. If you can’t find it, tilapia or swordfish would also work.

Zucchini certainly has a mild flavor (some might even call it bland), but when you cook it down slowly, until most of its liquid has evaporated, it tastes sweet and “green,” with a more pronounced vegetal undertone. Serve this silky spread as a dip with pita chips or crudités, spread onto pizza as the “sauce,” stir into scrambled eggs, use as a condiment for grilled meat, enjoy as a burger or hot dog topper, or use it to stuff chicken breasts.

YieldServes 4 (serving size: 2 slices)If we could make a crisp, fresh salad a mandatory pizza topper, we would. Something about the crunchy veg against the cheesy pie and crisp crust just works, creating a perfectly balanced bite every time. Use a vegetable peeler to get wide ribbons from the zucchini.

A warm bowl of soup is often unappreciated in the summer heat, but we tap into some of the season’s best produce, from juicy tomatoes to sweet corn, to create a luxurious, fresh tomato soup. Silken tofu stands in for traditional heavy cream, lending rich body and a hit of quality protein. A bracing bruschetta topping adds bright, garden-fresh flavor, keeping this summertime soup desirably light and refreshing.

How to Make ItStep 1Pulse flours and 1 teaspoon salt in a food processor 2 times. Add butter; pulse until mixture resembles coarse meal, 4 to 5 times. Stir together oil, lemon juice, and 2/3 cup cold water in a small bowl. While pulsing, pour oil mixture through food chute. Process just until dough comes together and starts to form a shaggy ball.

Don’t be afraid to get some good char all over the corn; that’s where a lot of the flavor comes from. We like the look of red jalapeños here, but you can also use green jalapeños (which taste the same) if they’re easier to find. Try the citrus-spiked salsa as a dip with tortilla chips or a topper for blackened fish, steak, or chicken; or tuck some into fish or shrimp tacos, combine it with black beans for a quesadilla filling, stuff a hefty spoonful into an omelet or frittata, or toss a generous amount with quinoa for a hearty main-dish salad.

More than just being fun to say, these skewers are an improved twist on standard kebabs (button mushrooms, chunks of bell pepper, and wedges of onion). If your shiitake mushrooms are smaller, keep them whole and skewer from end to end rather than through the center. Bright green, ridged shishito peppers have a mild heat and are 10 times better when grilled; serve with dip at your next party and watch them instantly disappear.

Total Time2 Hours 19 MinsYieldServes 4 (serving size: 1/4 sandwich)Quality ingredients make all the difference here. Use premium canned or jarred white tuna, the best fruity olive oil you have, and garden-fresh veggies. We chop up the olives and capers and mix them into the tuna for a briny flavor hit that won’t slip out of your sandwich as you eat.

YieldServes 4 (serving size: about 1 cup)This five-ingredient main is a great way to get more seafood into your weeknight rotation. Seek out shrimp that& 39;s free of sodium tripolyphosphate (STP), a common preservative that significantly boosts the sodium in your shrimp. Can& 39;t find riced cauliflower?

Total Time3 Hours 53 MinsYieldServes 16 (serving size: 1 ice pop)Perfect for parties, picnics, or anytime snacking, these sweet treats should be a staple in your summertime freezer. For visual variety, you can prepare the fruit purees all at once, and then prepare the layers in different orders. This dish makes great use of slightly overripe melon; the texture won’t be noticeable in the pops, but the extra-sweet flavor will come through.

YieldServes 4 (serving size: about 2/3 cup)ByJulia LevySeptember 2017Sometimes the simplest dishes are the best. In this one, butternut squash combines with oil, sage, and thyme for a can& 39;t-be-beat weeknight side.Ingredients1 (2-lb.) butternut squash2 tablespoons olive oil1 tablespoon chopped fresh sage1 1/2 teaspoons chopped fresh thyme1/2 teaspoon kosher salt1/4 teaspoon black pepperNutritional InformationCalories 147Fat 7gSatfat 1gUnsatfat 6gProtein 2gCarbohydrate 23gFiber 4gCholesterol 0.

YieldServes 4 (serving size: about 2 cups)Instead of uncooked ramen noodles, this familiar salad gets its crunch from rice crackers (we like plain, sesame, and nori flavors). Add these last so they retain their texture. You could also use chopped unsalted roasted almonds or cashews. Think of frozen edamame as having the same purpose and versatility as frozen green peas, a quick-cooking staple that adds instant vibrancy to any dish.

How to Make ItStep 1Cook orzo according to package directions, omitting salt and fat; drain. Spread orzo on a baking sheet; cool 10 minutes. Place orzo in a bowl; add 1 tablespoon juice, 1 1/2 tablespoons oil, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring to combine.Step 2Place flour in a shallow dish.

YieldServes 4 (serving size: 2 bok choy halves, 2 tbsp. dressing, 1/4 cup tomatoes, and 1 tbsp. onions)Bok choy adds a funky edge to our riff on a classic steak house salad. Charring the bok choy lends the leaves crisp-tender contrast and a hint of smokiness. A screaming-hot cooking surface is the trick to marking and warming the cabbage without cooking it too much.

YieldServes 4 (serving size: 3 oz.)This quick spice rub lends robust flavor and helps achieve delicious charring on the surface of the meat. Flank steak is a lean cut that& 39;s relatively inexpensive; be sure to slice thinly across the grain for tender bites.Ingredients1 teaspoon five-spice powder1 teaspoon light brown sugar3/4 teaspoon kosher salt3/4 teaspoon garlic powder1/4 teaspoon ground red pepper1 1-lb.

YieldServes 4 (serving size: about 3/4 cup)ByJulia LevySeptember 2017This lovely side dish leans to the sweet side, making it a brilliant pairing for pork. Use slightly firm pears for the best texture.Ingredients2 cups peeled parsnips, cut diagonally into 1/2-in. pieces3 tablespoons water1 tablespoon olive oil1 1/2 cups chopped red Anjou pear (about 1 medium)1 teaspoon chopped fresh thyme1/4 teaspoon kosher salt1 tablespoon grainy Dijon mustard2 teaspoons apple cider vinegarNutritional InformationCalories 116Fat 4gSatfat 1gUnsatfat 3gProtein 1gCarbohydrate 20gFiber 5gSodium 204mgCalcium 3 DVPotassium 9 DVSugars 8gAdded sugars gHow to Make ItStep 1Combine parsnips and water in a nonstick skillet over medium-high; bring to a simmer.

YieldServes 4 (serving size: about 1/2 cup)ByJulia LevySeptember 2017Parsnips pair beautifully with piney rosemary and toasted pecans for a taste of early fall. A splash of red wine vinegar lifts the dish.Ingredients2 cups peeled parsnips, cut diagonally into 1/2-in. pieces3 tablespoons water1 tablespoon olive oil1 teaspoon chopped fresh rosemary1/2 teaspoon kosher salt1/4 teaspoon black pepper1 teaspoon red wine vinegar2 tablespoons chopped toasted pecans1 tablespoon raisinsNutritional InformationCalories 124Fat 6gSatfat 1gUnsatfat 5gProtein 1gCarbohydrate 13gFiber 4gSodium 251mgCalcium 3 DVPotassium 10 DVSugars 9gAdded sugars gHow to Make ItStep 1Combine parsnips and water in a nonstick skillet over medium-high; bring to a simmer.

How to Make ItStep 1Place chicken and oil in a large bowl; toss to coat. Combine 1/2 teaspoon salt, 1/4 teaspoon cumin, and paprika in a bowl. Add spice mixture to chicken mixture; toss to coat.Step 2Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon cumin, yogurt, lemon juice, tahini, and garlic in a small bowl.

Step 2Place zucchini between a double layer of paper towels; squeeze to extract excess moisture. Stir together zucchini, turkey, onion, oregano, salt, pepper, and egg in a bowl. Form 24 meatballs with turkey mixture, about 1 tablespoon each; arrange on prepared baking sheet. (Turkey mixture will be very soft, but it firms up as meatballs cook.