Not your grandmother’s mayo-laden broccoli salad, this healthier take incorporates both broccoli and cauliflower for double the crucifer power. And instead of drowning in mayonnaise, we keep it lighter, and add some sweet tang with the addition of apple cider vinegar and Greek yogurt. You& 39;ll want to let this salad sit so the flavors can marinate, but be sure to hold the bacon until right before you serve the salad so it doesn’t turn soggy.
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How to Make ItStep 1Sprinkle salmon with dill, oregano, and 1/4 teaspoon salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add salmon, skin side up, to skillet; cook 2 to 3 minutes per side for medium. Set aside.Step 2Fill a large bowl with ice water. Cook haricots verts according to package directions; place in ice water until completely cool, about 1 minute.
YieldServes 4 (serving size: about 3 oz. steak and 3/4 cup salad)This super fast weeknight meal comes together in 20 minutes, but is elegant enough to impress a date, or wow a family. The blue cheese and honey give the salad plenty of depth and flavor, and the coffee adds an unbeatable richness to the steak.
Stir together panko (Japanese breadcrumbs), grated Parmesan cheese, chopped fresh thyme, chopped fresh sage, minced garlic, lemon zest, kosher salt, black pepper, and crushed red pepper. Halve acorn squash lengthwise; discard seeds. Cut halves into thirds; place on a baking sheet. Brush with olive oil; sprinkle with panko mixture.
How to Make ItStep 1Prepare the romesco: Preheat oven to 325°F with oven rack in middle of oven. Spread hazelnuts and bread in an even layer on a rimmed baking sheet. Bake at 325°F until hazelnuts are toasted and bread is slightly dried, about 8 minutes. Using a towel, rub off hazelnut skins. Set aside hazelnuts and bread.
How to Make ItStep 1Preheat oven to 450°F. Toss together carrots, 1 1/2 teaspoons oil, and 1/2 teaspoon salt on a large foil-lined baking sheet. Roast at 450°F until carrots are fork-tender, about 20 minutes, stirring once.Step 2Meanwhile, heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium.
How to Make ItStep 1Whisk together orange juice, 1/2 cup balsamic vinegar, and maple syrup in a bowl. Set aside.Step 2Heat 1 tablespoon oil in a large skillet over medium-high. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add to skillet; cook until browned, about 5 minutes. Turn chicken over; pour balsamic mixture into skillet.
YieldServes 8 (serving size: 3 meatballs)A tangy-sweet glaze elevates these mini cocktail meatballs, which come together in 30 minutes flat. The deep sweetness of maple syrup balances the zip and bite of Dijon mustard, which plays off the warm spices of curry powder. Serve these little showstoppers as an appetizer, or enjoy them over brown rice with a fresh side salad for an easy weeknight dinner.
How to Make ItStep 1Peel ginger, and grate to equal 1 teaspoon; set grated ginger aside. Slice remaining ginger. Combine sliced ginger, 6 cups water, star anise (if using), and 1 tablespoon salt in a large Dutch oven. Cover and bring to a boil over high. Reduce heat to medium-low; cover and simmer 10 minutes.
How to Make ItStep 1Heat a Dutch oven over medium-high. Sprinkle beef with 1/2 teaspoon salt. Add oil to pan. Add half of beef; cook, turning occasionally, until browned, about 6 minutes. Transfer browned beef to a plate. Repeat procedure with remaining beef.Step 2Add garlic to drippings in pan; cook, stirring constantly, 1 minute.
How to Make ItStep 1Heat olive oil in a large saucepan over medium. Add onions; cover and cook, stirring occasionally, until soft and translucent, about 15 minutes.Step 2Stir in stock, garlic, turmeric, ginger, salt, and saffron. Bring to a boil over high. Cover and reduce heat to low; simmer gently 30 minutes.
Step 1Preheat oven to 425°F. Place turkey wings on a wire rack set on a sheet pan. Bake at 425°F until well browned and crisp, about 1 hour.Step 2Transfer wings to a large Dutch oven. Add stock, onion, carrot, celery, and garlic; bring to a boil over high. Reduce heat to low, and simmer until reduced by half, about 1 hour.
Whisk together canola mayonnaise, apple cider vinegar, honey, and black pepper in a large bowl. Add kohlrabi, peeled and cut into thin strips; 1 small Fuji apple, unpeeled and thinly sliced; and thinly sliced scallion. Toss to coat. Top with shaved aged Gouda cheese.
Heat coconut oil in a skillet over medium. Add chopped onion; cook 4 minutes. Add chopped mango, brown sugar, apple cider vinegar, minced garlic, minced ginger, curry powder, honey, and mustard seeds; cook 15 minutes. Transfer to a food processor; add water, unsweetened shredded coconut, and kosher salt.
Combine frozen bananas, pitted Medjool dates, peanut butter, 2 tsp. honey, 2 reduced-fat milk, and plain 2 reduced-fat Greek yogurt in a blender. Process until smooth; divide between 2 glasses, reserving 1/2 cup mixture in blender. Add 1 1/2 cups frozen raspberries, pomegranate juice, and 2 tsp. honey to blender; process until smooth.
How to Make ItStep 1Preheat oven to 350°F.Step 2Heat olive oil in a Dutch oven over medium-high. Sprinkle roast with 1/2 teaspoon pepper and 1/2 teaspoon salt. Add roast to pan; cook until browned, about 5 minutes per side. Remove roast from pan; set aside. Add garlic to pan; cook, stirring constantly, 1 minute.
How to Make ItStep 1Place fennel seeds and coriander seeds in a spice grinder; pulse until coarsely ground. Stir together ground seeds, pepper, and 1 teaspoon salt in a small bowl; sprinkle evenly over pork.Step 2Heat oil in a large nonstick skillet over medium-high. Add pork to skillet; cook, turning to brown on all sides, about 8 minutes.
YieldServes 4 (serving size: 1 cup)Massaging the kale first helps tenderize it slightly; this technique is also handy when using this fibrous green in raw preparations like salads and slaws. Serve with steak or top with sunny-side up eggs.Ingredients1/4 cup olive oil6 cups packed torn lacinato kale leaves1 thinly sliced unseeded red Fresno chile2 teaspoons red wine vinegar1/2 teaspoon kosher saltNutritional InformationCalories 133Fat 14gSatfat 2gUnsatfat 12gProtein 1gCarbohydrate 2gFiber 1gSugars 1gAdded sugars 0gSodium 250mgCalcium 4 DVPotassium 3 DVHow to Make ItPreheat broiler to high with oven rack in middle of oven.
Cook chopped shallots and chopped garlic in a large skillet coated with cooking spray over medium-high until softened, about 2 minutes. Add sliced shiitake mushrooms; cook until browned, 5 minutes. Add unsalted chicken stock, white wine, and balsamic vinegar; bring to a boil. Reduce heat to medium; cook until reduced by half.
Step 1Combine broth, beans, lentils, 1 cup water, onion, carrot, Parmesan rind, garlic, thyme, pepper, salt, and bay leaf in a 5- to 6-quart slow cooker. Cover and cook on low until lentils are tender, 7 to 8 hours.Step 2Stir in chard and lemon juice. Cover and cook on low until chard is wilted, about 30 minutes.
How to Make ItStep 1Cook peppercorns and coriander seeds in a small skillet over medium, stirring occasionally, until fragrant, about 4 minutes. Remove from heat; cool 10 minutes. Coarsely crush with a mortar and pestle, or transfer to a ziplock plastic bag and crush with the bottom of a heavy skillet.