Fresh plum might seem like an unusual addition to an Asian-inspired noodle salad, but it’s a fresher alternative to the classic plum sauce commonly found in stir-fries and noodle bowls. Don’t worry if some of the peas fall out of the pods as you slice them – just toss them into the salad, too.
What better way to utilize summer’s bounty than with seasonal vegetables on the grill? Veggie skewers can be made and marinated in advance and stored in the fridge until ready to roast or barbecue. Try our tofu, mushroom, pearl onion and pepper skewers marinated in a Bourguignon sauce.
Looking for tasty new ways to put your cucumber crop to good use? Add them to burgers! Here, we’ve mixed small, sweet Persian cucumbers into healthy salmon patties to make them extra juicy. Serve with tomato slices on a large, sturdy lettuce leaf, such as Boston lettuce or radicchio, or on a whole-grain bun
Savory, spicy, sweet...all in one dish! Packed with 28 grams of protein and bursting with color and flavor, this fresh salad is sure to satisfy.
Premake your favorite hearty recipe and freeze individual servings for grab-and-reheat dinners. By the time evening rolls around after a long day’s work, it's uncommon for the average individual to have the energy to cook an elaborate meal. The single best thing you can do to ease the weekday dinner blues is to make a few favorites ahead of time and freeze for those nights you can’t be bothered. Not only will having frozen meals on hand significantly decrease your urge to reach for the takeout menu, but it will also decrease your overall food costs and keep you eating healthily. Prepare our Asparagus, Pea & Navy Bean Wheat Berry Risotto in advance.
Jump at the chance to cook with spring onions this season – they're part of the same family as green onions and are distinguished by their bulbs, which have a sweet, mellow flavor. For a make-ahead meal, pour into a buttered casserole dish, let cool and refrigerate for up to 3 days. When ready to eat, sprinkle with panko, mist the top with cooking spray and bake in 375˚F oven until hot and bubbly.
Marinate tempeh for sandwiches, bowls and stir-fries. Put some fiber-rich plants into your daily dietary routine with this protein-packed functional food. Take either tempeh or tofu and marinate it in your favorite homemade sauce overnight. Once ready to use, just bake the tempeh in the oven with the sauce. Use it on sandwiches, atop grain bowls, paired with steamed veggies and roasted potatoes, or in stir-fries.
This Italian antipasto is filled with artichokes, roasted peppers and pepperoncini- all tossed together in a salad with an oregano-cheese dressing.
Don’t be fooled by the simple ingredients list in this salad – it has big flavor from crunchy pine nuts and fragrant fresh basil. A mandoline helps slice the zucchini as thin as possible, but you can also use a knife if you prefer. For added color, try adding cherry tomatoes if you have some 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.
Get a head start on your week with this perfectly balanced, dietitian-created curried apricot pan-roasted chicken with broccolini amandine recipe.
This zucchini noodle pasta dish isn't only gluten-free, it's loaded with powerful vitamins and phytonutrients. Zucchini is a prime source of vitamin C that promotes cardiovascular health; it also contains lutein, a phytonutrient that's good for vision.
Hoisin sauce delivers a sweet, salty and spicy punch to these sticky chicken wings. If you don’t have it on hand, it’s worth adding to your collection – the Asian sauce is a versatile glaze for grilled chicken, pork or steak, or mix it with water and arrowroot and use it as a stir-fry sauce.
A quick turn in the grill pan or on the outdoor grill gives romaine hearts a mouthwatering smoky flavor and tender-crisp texture that makes it worthy of succulent grilled tenderloin.
Any kind of bread will work well in this recipe, but for best-ever veggie melts, start with a nice thick slice of your favorite artisan (or homemade) whole-grain loaf. We love the mild, smoky flavor of smoked mozzarella, but you can substitute with your favorite cheese: Gouda, provolone or smoked cheddar are great options. Don’t worry if your fennel bulb doesn’t come with the fronds attached – sprinkle the melts with fresh parsley or dill instead.
Scoop up the creamy hummus, crispy chickpeas and tangy salad with pita wedges, or serve it all tucked into a halved pita pocket for dinner on the go. If you have the ingredients on hand, make a quick sauce with Greek yogurt, lemon juice and chopped fresh mint and drizzle over the spiced chickpeas.
You’ll save time (and need fewer ingredients) by using one spicy dressing as both a marinade for the fish and a dressing for the slaw. There’s plenty of room for play with this recipe – turn up the heat by adding more sriracha or jalapeño peppers, or toss in handfuls of chopped cilantro and mint for extra freshness. Instead of a grill pan, you can cook the fish on your barbecue or broil on a foil-lined baking sheet.
Who says French toast has to be sweet? Here, savory mushrooms are cooked with butter, thyme and milk and spooned over caraway rye French toast for a satisfying breakfast-for-dinner.
These crunchy fish sticks are perfect dunked into the sisters’ creamy, tangy tartar sauce with dill and pickles – don’t skip it! Use any store-bought gluten-free bread crumbs, or make your own homemade version.
Dig into this luscious summertime salad recipe with goat cheese, pecans and brown turkey figs from Terranea's Chef de Cuisine Andrew Vaughan.
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.
Sweet, juicy grilled peaches add a lovely warm-weather flair to this salad packed to the brim with beautiful vegetables. The true star of this meal, though, is the creamy cashew dressing spiked with just a touch of cayenne. If you have time, we suggest making the candied pecans as they add an addictive sweet-salty crunch.
Crisp salad is topped with a spiced coconut-crusted chicken breast in this salad that’s a cinch to put together. The mango dressing is truly heavenly, with a commingling of sweet, tart and spicy notes.
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.
A five-ingredient barbecue sauce gives oven-baked drumsticks fresh-from-the-grill flavor. When using tomato-based ingredients, such as ketchup, use nonreactive bowls and cookware made from stainless steel, glass or ceramic.
Turkey bacon adds a salty, savory quality to this chicken cannelloni with Asiago and mozzarella cheeses and a creamy béchamel sauce.
Cauliflower is a great substitution for rice – whether you’re looking to up your veggies, reduce your carbs or go grain-free. We love this Asian take on “cauli-rice” with sesame oil and tamari. If you’re following a gluten-free diet, check the bottle to ensure tamari is gluten-free.
Skip the takeout and throw together this Indian-inspired chicken dish in your slow cooker instead. While boneless chicken breast meat is typical in tikka masala, the slow cooker tends to dry it out, so we’ve opted for bone-in, skinless chicken thighs instead.
A zesty peanut lime sauce is the star of these 10-minute chicken wraps. These are a perfect choice for a take-to-go lunch – simply make the salad in advance and keep refrigerated. When ready to eat, assemble in the lettuce leaves.
Skip the trip to your neighborhood trattoria this week and try our über-rich and indulgent pasta instead. Mascarpone and Parmesan cheeses join forces to make it creamy, while mushrooms, cherry tomatoes and chives give it fresh, bright flavor.
Balsamic vinegar adds a heady hit of sweet-and-sour flavor to the cherries and keeps this sauce on the savory side. Pork tenderloin has a thin end that cooks faster than the rest of the roast; to keep it from overcooking, simply tuck it under so that the tenderloin is the same thickness throughout.
Small, knobby fingerling potatoes have a thin, delicate skin, so there’s no need to peel them. If you can’t find fingerlings, substitute with baby potatoes instead. Be sure to remove the dough from the fridge about 30 minutes ahead; this makes it much easier to handle. Don’t worry if it seems like there’s a lot of radicchio; it shrivels as the pizza bakes.
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.
Frozen scallops and thin white fish fillets are real time-savers for busy weeknights, as they thaw in a flash and take just minutes to cook. If your fennel bulb comes with the green fronds attached, feel free to use them as a pretty garnish on the soup instead of the parsley. You can use any firm white-fleshed fish for this soup – Pacific cod is another great option.
Sweet sautéed fennel and orange juice mellow the peppery taste of watercress in this company-worthy dish.
This flavorful broth-based Vietnamese-style soup is infused with fragrant ginger, garlic and whole spices, then piled high with fresh herbs and delicate pea shoots for a hit of freshness. If your shoots are longer than a few inches, snip them into shorter, bite-size pieces.