Wrapped in buttery lettuce leaves, this sweet and savory chicken is packed with dynamic flavor for an irresistible dinner.
Pops of fresh ginger wake up your senses in this easy-breezy fruit classic. Here, we make it in a skillet for a quicker method that starts on the stove top while the oven is heating up. Cold leftovers pair well with coffee on the patio the next morning, too.
This tender rib cut marinates in minutes, cooks quickly on the grill and has a delicious, beefy flavor – talk about a weeknight win!
Not your average quinoa bowl, this version spoons a warm sesame sauce spiked with refreshing orange over wild salmon and a bevy of tender veggies.
Cauliflower stands in for rice in this remake of the takeout favorite. This veggie-based rice can be found in the refrigerated section of your supermarket’s produce department or in the frozen aisle. You can also make your own by pulsing cauliflower florets in the food processor until the pieces reach the size of rice grains.
Vibrant in color and loaded with flavor, this slaw is the perfect side for protein. You can prep it entirely at home and take it on the road – or take it camping, as Melissa Urban suggests in her book. If making it ahead, simply pack the salad, dressing and garnishes separately and toss together right before serving.