This super-simple curry gets volumes of flavor – and an anti-inflammatory punch – from a DIY curry blend that starts with turmeric.
While this soup may seem virtuous with a trifecta of healthful green vegetables, including green peas, baby spinach and asparagus, it tastes anything but. Fragrant herbs and green onions add zing, and a dollop of crème fraîche adds a touch of indulgence to the soup.
For this recipe, we love the flavor of vadouvan, a mild French-style curry powder that usually contains shallots and garlic. To save cook time, serve over quinoa instead of rice.
Mascarpone, an Italian-style cream cheese, features an extra-creamy texture and mild buttery taste perfect for pastas.
This recipe yields a generous amount of dressing – either toss the desired amount of dressing to coat the salad lightly right before serving, or serve the dressing alongside so your guests can dress it themselves. Or, you can go the route that many traditionalists take in the Midwest – they pour on enough dressing to lightly coat the salad (we suggest using about half of the dressing) and set it in the fridge to allow the dressing to trickle down and coat the veggies.
Our slightly browned scallops nestle on a bed of puréed peas, as satisfying in texture as they are nutritionally robust.
Paella is composed of rice, meat and vegetables. In Valencia, where it's said to have originated, paellas are almost always single-protein dishes. Here in America, however, we like to mix fish, chicken and pork. Throw in some vegetables and you have a complete good-for-you one-dish meal.