Category Archives: Recipes

Quick and easy recipes.

Caramelized Winter Squash With Toasted Coconut Gremolata

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How to Make It

Step 1

Preheat oven to 425°F. Leaving skin on, slice squash into 1/2-inch-thick rings. (You can leave the seeds inside when you roast the squash, to make them all crispy, but you can also remove them if you like. The best way to do that is to cut the squash in half crosswise and scoop out the seeds with a spoon, then slice into rings.) 

Step 2

Toss squash with oil and honey on a rimmed baking sheet; season with salt and black pepper. Roast, flipping once, until completely tender, browned, and caramelized, 25 to 30 minutes. 

Step 3

Make gremolata: Heat a small skillet over medium heat; add coconut. Shake skillet occasionally until coconut starts to brown at edges, 3 to 4 minutes. Place it in a medium bowl to cool completely.  

Step 4

Once coconut has cooled, add chives, cilantro, lemon zest, and Aleppo pepper; season with salt. Using your fingers, mix together until oils in lemon zest have released and everything is evenly distributed (especially lemon zest, which can stubbornly clump up). Sprinkle gremolata over roasted squash and serve. 

Slow-Cooker Molasses and Spice Wheat Berries

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In a 4-quart slow cooker, stir wheat berries, cinnamon stick, orange zest, ginger, nutmeg, allspice, cloves, salt, butter and 4 cups water until combined. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Remove and discard ginger and cinnamon stick. Stir in molasses. Divide among 6 bowls; top with raisins and pecans before serving, if desired.

Vinegar-Braised Chicken With Farro and Watercress

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How to Make It

Step 1

Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium heat. Sear chicken, skin side down first, until golden brown on both sides, 10 to 12 minutes per side. Transfer chicken to a plate.

Step 2

Stir garlic and farro into pot. Season with salt and pepper. Cook until garlic and farro begin to toast, 5 to 8 minutes. Add vinegar, yuzu kosho (if desired), and 4 cups water, scraping up any bits on bottom of pot. Bring to a simmer.

Step 3

Return chicken to pot, skin side up, and cover. Reduce heat to medium-low; gently simmer until chicken is falling off the bone and farro is tender but not mushy, about 90 minutes. Stir in watercress before serving.

Raw and Roasted Kale With Pistachios and Pecorino

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How to Make It

Step 1

Preheat oven to 425°F. Separate leaves from stalks of kale (it’s OK if they don’t stay totally intact). Toss half of kale with 1 tablespoon oil on a rimmed baking sheet, sprinkle with Aleppo pepper, and season with salt and black pepper. Lay leaves flat and roast until starting to look a little crispy, 10 to 15 minutes. (The main goal here is crispy kale, not burned kale, so keep an eye on it.)

Step 2

Meanwhile, combine pecorino, lemon juice, vinegar, and garlic in a large bowl. Add remaining 2 tablespoons oil and season with salt and black pepper. Add raw kale and, using your hands, massage dressing into leaves, taking care to keep the leaves whole.

Step 3

Arrange raw leaves on a large plate or platter; top with crispy leaves. Sprinkle with nuts before serving.

Broccoli & Feta Omelet with Toast

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If you ask us, omelets are an appropriate choice for any meal. The super-simple (and versatile!) dish welcomes a wide range of healthy additions. Caramelized onions? Sure. Slow-roasted tomatoes? Why not. Omelets are basically a blank canvas, so you can add any ingredients you want to bulk up the nutrition and meet your flavor preferences. In this video, we’ll show you how to cook one of our very favorite omelets, made with vitamin-packed broccoli and protein-rich feta cheese.

Whether you’re a fan or not, broccoli is one of the best foods for you. Don’t believe us? The supergreen contains an enzyme, called nicotinamide mononucleotide, that has been shown to slow aging processes in mice. What’s more, research also shows broccoli contains compounds that might help control blood sugar levels in people with type 2 diabetes.

While cheese isn’t exactly low in calories, a smart serving of the tasty ingredient (think: two tablespoons) is a perfect way to add an extra hit of vegetarian protein to your omelet, not to mention some melty goodness.

RELATED: 13 Creative Ways to Make Eggs for Dinner

Want to see how you can whip up your best omelet yet? Watch the video above. We’ll show you how to quickly cook broccoli so it softens before it’s added to your omelet. After that, all you need to do is combine the eggs, feta, and a flavor-packed spice like dried dill together in a bowl. Add the egg mixture to your pan and cook for three to four minutes before flipping. Cook the second side for about two minutes, then serve and enjoy it with whole grain toast.

The combination of protein and healthy fats from the eggs and cheese, vitamin-packed broccoli, and good-for-you carbs in the bread makes for a perfectly balanced meal, any time of day.

How to Make It

Step 1

Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add broccoli, and cook 3 minutes.

Step 2

Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4 minutes; flip omelet and cook 2 minutes or until cooked through. Serve with toast.

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Maple-Glazed Salmon with Pickled Cucumber

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Salmon filets topped with fresh lemon wedges or marinated in a lemon juice-based mixture are classic ways to serve the hearty fish. But this recipe for maple-glazed salmon transforms the cooked salmon into a meal chock full of fall flavors.

Packed with omega-3s, the protein, fat, and nutrients in salmon can help lower blood pressure, boost good cholesterol, and prevent the formation of blood clots—while serving as a healthier alternative to saturated fat–filled red meats. Paired with pickled cucumber and onion for a bit of tang, this dish is equal parts sweet and sour.

RELATED: 22 Heart-Smart Salmon Recipes

To make maple-glazed salmon, combine maple syrup, mustard, cumin, salt, pepper, olive oil, and minced garlic to make the maple glaze you’ll use to coat each salmon fillet. After arranging your salmon on a olive oil–coated baking sheet, coat each piece of fish with the maple glaze and stick in the broiler for six minutes, or until the fish is cooked through. This recipe makes four servings, so you’ll have enough for your family or for a tasty leftover lunch.

To make the pickled vegetables, combine sugar and vinegar in a saucepan, simmering until the sugar completely dissolves. Add chopped veggies and let the mixture cool to room temperature, stirring often. Season the vegetables with salt and pepper after removing them from the vinegar mixture.

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How to Make It

Step 1

Combine vinegar and sugar in a saucepan; bring to a boil. Simmer 5 minutes or until sugar dissolves. Add cucumber and onion. Cool to room temperature, stirring, 25 minutes.

Step 2

Remove the vegetables with a slotted spoon; place in a bowl. Add fennel and olive oil, tossing to combine. Season with salt and pepper.

Step 3

Preheat broiler. Line a shallow baking pan with foil; coat lightly with olive oil cooking spray. Arrange the salmon in a single layer on the pan. Combine the maple syrup and remaining ingredients; spread onto salmon. Broil salmon for 6 minutes or until just cooked through. Portion into 4 servings. Divide the salad among 4 plates; top with salmon.

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Pancetta and Chickpea Soup

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Heat a medium saucepan over medium heat; add 2 tablespoons olive oil to pan. Add pancetta; cook over medium heat 5 minutes. Add diced onion; cook until soft, about 5-7 minutes. Add garlic to pan; cook about 3 minutes. Blend tomatoes (with juice) with an immersion blender until smooth. Add tomatoes, chickpeas, and vegetable broth to onion mixture; bring to a gentle boil. Cook 10 minutes. In a large pan, cook pasta until al dente (1 minute less than package instructions); drain. Add pasta to tomato mixture; ladle into 6 bowls. Serve with a splash of olive oil, chopped parsley, and pepper.

Chorizo-Stuffed Dates

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How to Make It

Step 1

Heat 1 tablespoon oil in a nonstick skillet over medium heat. Cook chorizo, turning often, until a meat thermometer inserted in center reads 165°F, 5 to 7 minutes. Let cool slightly. Cut into 24 pieces.

Step 2

Combine parsley, cilantro, vinegar, jalapeño, garlic, salt, and remaining 2 tablespoons oil in a mini food processor; process until almost smooth.

Step 3

Cut a slit down center of each date. Place 1 sausage piece in middle of each. Mold date around sausage. Arrange dates on platter; spoon herb sauce evenly over top.

Pickled Shrimp

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Step 1

Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well.

Step 2

Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving

Smoked Salmon Canapes

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Step 1

Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole.

Step 2

Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar.