Wrapping the scallops and vegetables in a “purse” of parchment paper means they steam together in the fragrant Asian-inspired sauce. To keep the butcher’s twine from burning in the oven, soak it in water for about 15 minutes before tying the bundles. Serve with brown rice or quinoa.
2 tsp toasted sesame oil (NOTE: Toasted sesame oil is also referred to as Asian sesame oil.)
1½ tsp rice wine (NOTE: This is also known as Chinese cooking wine or Shaoxing. You can substitute with sake.)
1 tsp reduced-sodium soy sauce
1 lb bay scallops, patted dry
1/4 cup thinly sliced green onions (about 2), white and green parts
1 tbsp sesame seeds
1/2 tsp ground black pepper
Preheat oven to 425°F. Soak 4 5-inch pieces of butcher’s twine in water.
Cut 4 15-inch-long pieces of parchment paper. Mound one-quarter each of the snow peas and carrot in center of each piece of parchment. Set aside.
In a large bowl, whisk together miso paste, ginger, orange zest, orange juice, sesame oil, rice wine and soy sauce. Add scallops and toss gently to coat. Spoon one-quarter of the scallop mixture onto each mound of snow pea mixture. Sprinkle with green onions, sesame seeds and pepper.
Gather up all 4 edges of 1 of the parchment paper pieces to make a packet and tie with 1 piece of soaked butcher’s twine to secure. Repeat with remaining parchment paper and butcher’s twine. Transfer to a rimmed baking sheet. Bake until scallops are opaque throughout and vegetables are tender, about 15 minutes.
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.
This easy skewered chicken with an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with chopped cilantro.
In this clever recipe, a donut pan helps bake the bagels in perfectly rounded shapes. Our favorite part, though, is the “everything” seasoning that is truly reminiscent of the seasoning you’d find at your local bagel shop.
Wonderfully fresh and tender scallops are served on a bed of fennel and lettuce with a sweet and tart grapefruit dressing. If your budget allows, buy high-quality, dry-packed scallops, which are not packed in a phosphate preservative solution.