May 2016

This mushroom-based hash is packed with savory herbs, spices and protein

These juicy, open-faced burgers are smothered with a sweet and tangy basil yogurt sauce and topped with cheese, avocado and all the fixings – we promise, they’ll be your new favorite burgers!

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.

A gluten-free, vegetarian tartar sauce made with fresh dill and capers. Serve it with fish and chips.

The aromas from this homemade green curry paste with ginger, lemongrass and chiles in this slow-cooker meal will fill your kitchen.

Cumin and coriander add traditional Indian flavors to this roasted vegetable side dish.

Pile this easy tomato-based slaw right on top of chicken shawarma – or eat it alongside.

Ground turmeric adds flavor and 
a bright yellow color to this rice, 
while also imparting hefty anti-inflammatory benefits.

Whip up this yogurt-based slaw before you start on the chicken to give it time to chill in the fridge.

These easy-to-make, lower-carb 
noodles are a great match for our homemade tomato sauce.

Parmesan cheese, almonds and baguette cubes add a twist to a traditional 
breaded chicken. Paired with a tomato roasted red pepper sauce, this makes for a complete meal served over our Lemon & Oregano Zucchini Linguine.

Get started on this side before starting the chicken so that they’ll be piping hot and ready at the same time.

We tossed thinly sliced chicken breast in Middle Eastern spices before smothering it with a lemony tahini sauce in this wrap served over whole-wheat pita.

This mild rice dish perfectly offsets the heat found in the Slow-Cooker Thai Green Curry Chicken.

Macadamia nuts are low in inflammatory omega-6 fats but high in healthy monounsaturated fats. They’re also an excellent source of bone-protective manganese and thiamin (vitamin B1), which helps the body's cells convert carbohydrates

Pecans are chock-full of minerals and vitamins such as zinc, copper and iron. Zinc is essential for wound healing and immune function, while copper and iron help 
the body form red 
blood cells.

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.

Yes, we’ve actually put potatoes in a waffle maker – and they’re incredible! You’ll find yourself making them over and over again with our Mushroom Chicken Hash smothered over top.

Sweet citrus and sesame flavors will make these wings a crowd-pleaser in your home. 
Try serving these in a basket with carrot and celery sticks and your family will be convinced they came from your local wing joint!

A Japanese dish, shogayaki is typically made with pork. Here, we use chicken to 
stir-fry in this flavorful ginger sesame sauce spiked with sake. Serve over brown rice, wheat berries or farro.

Spices like chile powder, cumin, oregano and coriander will fill your home with aromatic scents while the soup is simmering. Try whipping up a batch of our Pepper Jack Cheddar Nachos to serve alongside.

According to the Harvard TH Chan School of Public Health, nutrition research has found that people who regularly consume tree nuts such as cashews are less likely to suffer from a heart attack or die from cardiovascular disease. Just be careful not to go overboard – the US Food and Drug Administration suggests keeping daily consumption to 1 ounce (or one handful) of nuts a day.

We’ve coated chicken breasts with a breading made from tortilla chips! An avocado-yogurt dipping sauce with jalapeño and lime will add richness and loads of flavor. Try this with our Savory Slaw.

Curry paste brings the heat, and a little goes a long way – add it a teaspoon at a time until it’s at your desired spice level. For a garnish, make a simple relish of diced mango dressed with lime juice, honey and sliced serrano chiles.

Turkey bacon adds a salty, savory quality to this chicken cannelloni with Asiago 
and mozzarella cheeses and a creamy béchamel sauce.

Serve this sweet and fragrant salad in whole-wheat pita pockets or in lettuce wraps. To keep the cashews crunchy, toss all the ingredients together and add the nuts just before serving.

These freezer treats have three gorgeous layers – a nutty base, a creamy caramel middle and a smooth, chocolaty top. They're incredibly easy to put together but look impressive 
for company.

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.

These truffles are coated in baobab powder, the dried pulp from the fruit pods of an African tree that is rich in antioxidants. If you prefer not to use it, though, Ella says you can roll the truffles in raw cacao powder instead.

This rich, velvety pasta dish surprisingly has no dairy or pasta in it at all! Zucchini noodles sub in for pasta, while coconut cream replaces the 
need for heavy cream.

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.

This rich sauce with almonds and white wine will make your family feel like they’re dining in a fine French restaurant – but it only takes 25 minutes to make! Pair this main with the Buttery Roasted Potatoes & Green Beans.

This creamy cashew dressing with ginger and lime is so delicious, you’ll want to double the recipe to have some on hand for other salads or as a dip for vegetables.

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.

Mushrooms are a prime source of iron and vitamin D, and this stew recipe is made with seven different varieties. Season with sea salt and black pepper for an extra burst of flavor.

These low-calorie veggie potato soufflés can serve as a side dish or light meal.

This warm salad is the perfect veggie-packed plate for lunch. It's oveflowing with crunchy carrots, beets and onion.

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.

Baking the panko-crusted chicken on a wire rack lifts 
it away from the cooking juices, keeping the crust from getting soggy. Our eggplant stacks taste just as good as traditional eggplant Parm – but they’re ready in a fraction of the time!