Photo: Greg Dupree; Styling: Lindsey LowerYieldServes 4 (serving size: 3/4 cup)If you& 39;re not familiar with parsnips, they look like white carrots and have a decidedly sweet, earthy flavor. Avoid larger parsnips, which tend to have tough, woody cores.Ingredients1 pound parsnips, peeled and sliced into thin strips1 1/2 tablespoons chopped walnuts1 tablespoon chopped fresh thyme2 tablespoons maple syrup1/4 teaspoon kosher salt1/4 teaspoon black pepper1/2 teaspoon sherry vinegarNutritional InformationCalories 130Fat 2.
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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.
Photography © 2019 by Tim TurnerIngredients2 pounds assorted ripe tomatoes (gorgeous ones of any size)1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1 tablespoon extra-virgin olive oil1 tablespoon high-quality balsamic vinegar1 tablespoon red wine vinegarNutritional InformationCalories 76Fat 4gSatfat 1gUnsatfat 3gProtein 2gCarbohydrate 10gFiber 3gSugars 7gAdded sugars 0gSodium 253mgCalcium 2 DVPotassium 12 DVHow to Make ItStep 1Slice any large tomatoes into rounds, smaller tomatoes into quarters, and cherry tomatoes in half.
Ultra fresh and light, these vegetable rolls truly taste like summer! We rolled a combination of shaved raw veggies, gently cured cabbage, and lightly sautéed carrots to give you a textural contrast and complexity that makes these rolls more than just rabbit food, but the “cooking” doesn’t take away from the freshness of the veggies.
How to Make ItStep 1Stir together the chicken stock, soy sauce, chili-garlic sauce, black pepper, salt, garlic, orange peel strips, and cinnamon stick in a 5- to 6-quart slow cooker. Add the pork shoulder, turning to coat on all sides. Cover and cook on LOW until tender when pierced, about 8 hours.Step 2Transfer the pork to a cutting board, reserving the cooking liquid in the slow cooker.
Harness the abundance of summer vegetables and pair these stunning vegetable stacks with your favorite grilled protein. This show-stopping, yet simple, side dish combines grilled vegetables, fresh tomatoes, creamy goat cheese, and a bright, herby vinaigrette. The herbs are also interchangeable with other “soft” herbs of your preference—basil and dill would both work well.
How to Make ItStep 1Melt the butter in a medium-sized nonstick skillet over medium-high. Add the onions; cook, stirring often, until tender and translucent, 5 minutes. Add the rice, and toss to coat, about 1 minute. Transfer the mixture to a 6-quart slow cooker.Step 2Stir in the chicken stock, salt, and pepper.
This quick, produce-packed meal is vegan, gluten-free, loaded with protein, and absolutely delicious. Two types of tomatoes work their summery magic in the ratatouille: Finely chopped beefsteaks dissolve to a saucy consistency, and cherry tomatoes stay plump and juicy. We deploy a bit of miso in the mixture to deepen the savory flavor.
YieldServes 8 (serving size: about 1/3 cup)Typically known as Baba Ganoush, this eggplant dip differs from the traditional version in that it’s missing tahini (or ground sesame seeds). Despite its ho-hum looks, this eggplant dip will truly surprise and impress you with its delicious flavor and soft texture interspersed with some meaty eggplant bits.
How to Make ItStep 1Preheat the oven to 375°F.Step 2Cut the tops off the tomatoes and discard. Carefully scoop out the tomato pulp, leaving the shells intact and reserving 1/2 cup of the pulp. Finely chop the reserved pulp. Place the tomato shells in a small square baking dish.Step 3Combine the chopped tomato pulp, rice, beans, basil, feta, oil, pepper, and salt in a large bowl.
How to Make ItStep 1Heat the oil in a large nonstick skillet over medium-high. Add the onions and celery, and cook, stirring often, until the vegetables are just tender, about 6 minutes. Transfer the vegetable mixture to a 5- to 6-quart slow cooker.Step 2Add the chopped tomatoes, mushrooms, tomato paste, strained tomatoes, wine, zucchini, garlic, oregano, and salt to the slow cooker; stir well.
Triple 7 Public RelationsJillian Michaels loves this recipe, as it& 39;s an easy and healthy way to satisfy that sweet tooth! This tasty treat is also packed with nutrition, thanks to the heavy lifting of so many superfoods in one place. It works as both a sweet, satisfying breakfast and a healthy nighttime indulgence.
Take a mental vacation to Hawaii as you enjoy this grilled chicken marinated in a mixture of pineapple juice, ketchup, soy sauce and ginger.Store-bought marinades are certainly convenient, but they& 39;re often loaded with sodium. Some have more than 900 milligrams of sodium in just two tablespoons. Smart cooks know that homemade marinades are the way to go.
Instead of using pimiento cheese as a sandwich filling, try using it as a filling for skillet-cooked chicken breasts.The traditional pimiento cheese recipes call for the classic Southern spread served on toast or in a simple sandwich. By stuffing the tangy pimento cheese spread into chicken breasts, you dress up a classic recipe without adding much work at all.
This easy buffalo chicken recipe features chicken breasts marinated in a homemade buffalo sauce and sautéed until done.If you like hot sauce, this recipe is perfect for you. Instead of a salt-laden store-bought buffalo sauce, we make our own. It& 39;s just as flavorful but much better for your nutritional bottom line.
Kids love the sweetness that the coconut adds to the coating of these chicken fingers. And, if your kids are allergic to wheat flour, note that this recipe uses rice flour instead of wheat flour for the coating.Pan-frying is an easy way to get crispy crusts on chicken breasts and tenders without unhealthy frying.
Larb, the popular Thai salad of highly seasoned ground meat and herbs, offers cooks who like to go big a real opportunity to do so. In this great introductory recipe, combine skinless, boneless chicken breast halves in the food processor with pungent ingredients like garlic, spicy peppers, or curry paste.
This one-pan chicken dinner doesn& 39;t get much easier, or more satisfying. In just half an hour, you can have a complete meal on the table that doesn& 39;t require loads of dishes afterwards. We call for tender haricots verts because they& 39;re quick cooking; traditional green beans likely won& 39;t be tender enough after the brief cooking time at the end.
This homey and healthy chicken potpie boasts a creamy, savory sauce you& 39;ll want to lick from the pan. It& 39;s a flavor experience that often relies on several hours of slow cooking, but we& 39;ve sped it up with a few shortcuts that still deliver on flavor satisfaction. For example, refrigerated pie crust dough is used in place of homemade dough.
This fast chicken dinner, which is ready in just 30 minutes, is a great way to use ingredients you might have in your fridge and pantry. Fresh avocado, cilantro, onion, and lime juice—often left after a taco night—come together to create this irresistible, Mexican-inspired spicy chicken dish. Because you& 39;ll mash up the avocado into a guacamole sauce, this is a good use for overripe avocados.
Explore many Middle Eastern possibilities in this easy chicken dinner. We& 39;re combining feta, a salty, tangy cheese, with baby spinach for a bonus serving of greens built in the stuffed chicken breast. Try using mozzarella or provolone cheese for a more mild, kid-friendly dish. One chicken breast comes in at just over 300 calories.