Covered with a tangy glaze, these chicken thighs stay juicy as they roast. And with just two pans to wash, you get a break on the dishes.
Sweet and salty, this salad leaves you satisfied thanks to fiber-rich farro. All the elements can be made in advance and tossed just before serving.
Quinoa doesn’t have to be relegated to being a base, it can also be a topper! Here, it’s broiled until crisp then sprinkled over the salad.
Roasted chickpeas seasoned lightly with curry powder make a crunchy topper for this orange-infused salad.
Fresh herbs retain much of their flavor in the freezer, making them great tools for infusing chicken breasts with vibrancy after a deep freeze.
Jicama adds a crunchy kick to this simple salad. Save time by using any cooked chicken you have on hand.
We’ve taken the classic flavors in a bagel & lox sandwich and packed them into a salad with wild smoked salmon, dill, red onion and even toasted bagel chips. To lend a delicious richness to this meal, try adding 3 to 4 oz of crumbled goat cheese.