If you aren't grilling avocados, you are missing out! Grilling avocados makes them creamy and smokey, and serving them with grilled chicken breasts and shishito peppers makes a satisfying meal.
Muhammara, a Syrian roasted red pepper dip, is the perfect stand-in for hummus lovers and is the star of this warm mezze brunch board. A plethora of colors, flavors and textures, this mezze board is a perfect dish for entertaining your Whole30-embarking buddies.
Squash stands in for rice in this remake of the traditional Spanish dish. You can use butternut squash or yellow squash — we recommend spiralizing the veg first, then cutting or pulsing in the food processor to get rice-size pieces. If using yellow squash, cutting it is a safer bet since the veg is so delicate. Check the labels when you are purchasing chorizo as some brands contain sugar.
Why bother stuffing your chicken when you can simply cook the chicken in the stuffing? In this recipe, the chicken is nestled in vegetables and chunks of whole- grain bread, for a stuffing-like mixture that’s deliciously infused with the chicken’s natural juices.
Rich, fragrant butter is what sets a Connecticut-style lobster roll apart from its counterpart, the Maine variety, which uses mayo. While a Connecticut-style roll is typically served warm, here we keep it at room temperature to avoid the stove – but heat it up if you prefer.