Fresh, in-season peaches make this simple dish really sing. If you want to cut back on sugar even further, you could easily omit brushing maple syrup onto the fruit, and it& 39;ll still taste quite good. This makes an lovely way to finish a summer meal, or turn these grilled peaches into a hearty breakfast by adding your favorite crunchy granola.
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Reminiscent of your classic chili, this vegetarian lentil chili is rounded out with sugar, vinegar, and spices. The lentils shine, but aren’t overwhelmingly earthy. The beans and tomatoes give the chili hearty texture, plenty of protein, and nearly half of your daily fiber requirement. Serve with cornbread and play with your toppings—add red onion, or avocado, even Fritos to the mix.
Step 1Heat olive oil in a Dutch oven over medium-high; add onion, carrot, potatoes, garlic, salt, and pepper; cook, stirring often, until onions begin to soften, 5 to 7 minutes.Step 2Add stock, wine, and lemon juice; bring to a boil. Reduce heat to medium, and simmer 10 minutes; stir in tomatoes, and simmer until thickened, about 10 minutes.
The mushrooms and cherries may seem like unlikely friends, but the cherries add a subtle sweetness and bright acidity to the savory mushrooms, giving you a mixture that’s slightly sweet, salty, rich, and earthy. This dinner is pretty simple to make, but if you want to make it ahead, go for it: simply reheat the mushroom ragu and toss in the Brussels sprout leaves and cherries just before serving.
Photo: Randy Mayor; Styling: Blakeslee Wright GilesWe love the grown-up flavor of Browned Butter-Pecan Chewy Crispy Bars. They& 39;re reminiscent of the treasured childhood treat (and are appealing to kids, still) but have an adult twist.Ingredients2 tablespoons butter10 ounce marshmallows1/4 teaspoon kosher salt1/4 teaspoon vanilla extract6 cups rice cerealCooking spray1/2 cup chopped toasted pecansNutritional InformationCalories 105Fat 3.
Step 1Process walnuts in a food processor until finely ground; transfer to a large bowl. Process mushrooms in food processor until finely chopped. Add butter, processing until just combined. Transfer mushroom-butter mixture, brown rice, oats, beet, soy sauce, salt, pepper, garlic, and 2 tablespoons of the mayonnaise to bowl with ground walnuts; stir well to combine.
King Cakes can be a portion-control nightmare. The cinnamon croissant-esque cake is topped with gobs of sticky-sweet glaze and buckets of colored sugar sprinkles. I wanted to eliminate the potential for turning a simple Mardi Gras treat into a diet buster, so I devised this recipe for King Cake Cupcakes.
Photo: Marcus Nilsson; Styling: Victoria GranofThis dish combines two economical ingredients, mussels and pasta, to create an elegant dish. Better yet, mussels are a good source of those heart-heathy omega-3 fats that we should include in our diet weekly. Feel free to substitute a pasta of your choice—whole wheat, bean- or rice-based—and just follow the cooking instructions for al dente.
How to Make ItStep 1Preheat oven to 450.Step 2Combine first 3 ingredients in a medium bowl; let stand 5 minutes or until bubbly. Stir in 4 teaspoons oil. Weigh or lightly spoon flour into a dry measuring cup and spoons; level with a knife. Add flour, 1/4 teaspoon salt, and pepper to yeast mixture, stirring until a soft dough forms.
Here& 39;s an easy recipe for homemade ramen that& 39;s 100 vegan-friendly. It& 39;s far healthier than takeout and you can find the majority of the ingredients at your local grocery store.This ramen broth is simple to make, but don& 39;t cut corners: it is very much the backbone of this recipe and gives the soup it& 39;s rich look and nice flavor.
How to Make ItStep 1Preheat oven to 375°F.Step 2Heat a large nonstick skillet over medium-high. Add ground beef, zucchini, and garlic; cook 6 to 8 minutes or until beef is browned and zucchini is tender, stirring to crumble beef.Step 3Combine marinara and paprika in a bowl. Combine basil, half of Parmigiano-Reggiano, ricotta, and egg in another bowl.
Photo: Randy Mayor; Styling: Cindy BarrYou might not think to pair them, but cauliflower is the perfect compliment to curried mussels. The mild veggie soaks up the flavors and offers a toasty, nutty counterpoint to the spice and brine of the dish. Look for kaffir lime leaves at Asian markets, or substitute a teaspoon of grated lime rind.
Step 1Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Pat halibut fillets dry; sprinkle evenly on both sides with black pepper and 1/2 teaspoon of the salt. Add fillets to skillet; cook, undisturbed, until deeply browned and a thermometer inserted in thickest portion of fillets registers 140°F, 4 to 5 minutes per side.
Salmon does surprisingly well cooking in the Instant Pot. Here, it& 39;s simple to make and full of flavor. Plus, any leftovers can be chilled and used later in a salad. Avoid using thinner pieces, as the cooking times will be shorter and the fish could overcook by the time the potatoes are done. If that’s all you have, remove the salmon a little early and put the lid back on the instant pot for a few minutes to finish cooking the potatoes.
This moist, sweet olive oil pound cake makes a decadent dessert, but you can also serve it with a dollop of your favorite plain yogurt for an extra special breakfast. Serve it with the freshest in season fruit you can find (we like strawberries, but any kind will do). Don’t overwork the batter once the flour is added.
Sometimes, you just need a quick breakfast for yourself and no one else. After all, you deserve a fresh, hot, lovingly made morning meal. (And it’s under 350 calories!) Think of it as an expression of self-care—because making time for yourself is important. This skillet breakfast comes together in only 10 minutes and uses ingredients that you’re likely to have on hand.
Step 1Process mayonnaise, shallot, capers, tarragon, lemon juice, mustard, vinegar, and paprika in a small food processor or blender until smooth, about 1 minute. Transfer to a small bowl; cover and refrigerate until ready to use.Step 2Preheat a grill to medium-high (400°F to 450°F) or heat a grill pan over medium-high.
Step 1Finely grate 3 of the garlic cloves (you will have about 1 teaspoon); slice remaining 3 garlic cloves (you will have about 1 tablespoon). Set aside sliced garlic cloves. Stir together shrimp, oil, grated garlic, crushed red pepper, and 1/4 teaspoon of the salt in a medium bowl. Let stand 10 minutes.
This fast pasta dish is easy to prep and makes for a nice quick, family-friendly, weeknight dinner. You can top it with chicken to give it a little extra staying power, but it also works well as a lunch salad, or to bring to a potluck as a side dish. We like to use fiber-packed chickpea pasta, but whole wheat is a tasty substitution.
Step 1Whisk together milk, mustard, eggs, and 1 tablespoon of the oil in a large bowl. Whisk in all-purpose flour and whole-wheat flour until smooth. Let rest 15 minutes.Step 2Preheat oven to 425°F. Place an 11- x 7-inch glass or ceramic baking dish in oven while it preheats.Step 3Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high.
How to Make ItStep 1Preheat oven to 450°F. Heat 2 teaspoons of the oil in a large skillet over medium-high. Add onion, and cook, stirring occasionally, until lightly browned, about 3 minutes. Reduce heat to medium-low, and continue to cook, stirring occasionally, until caramelized, 15 to 20 minutes. Transfer to a medium bowl to cool completely, about 15 minutes.