Start with fruit and sparkling water. Grab the add-ins and put all ingredients in a blender. Blend until smooth; sip away!
1. Preheat broiler with oven rack 6 inches from heat. Line 2 rimmed baking sheets with aluminum foil. Spread tomatillos, onion, garlic, and jalapeño on 1 prepared baking sheet. Broil until blistered and lightly charred, 4 to 5 minutes per side. Remove from oven and let cool for 20 minutes. Reduce heat to 425°F.
2. Process charred vegetables, lime juice, and 1/4 cup of the cilantro in a food processor until smooth. Transfer to a bowl and stir in 1/2 teaspoon of the salt. Chill until ready to use.
3. Cut each avocado in half; remove and discard pits. (To keep avocados level, slice about 1/4 inch from the back of avocado halves so they sit flat.) Enlarge the hole by scooping 1/8 to 1/4 inch of flesh from around the hole. (Save the scooped avocado flesh for another use.) Sprinkle avocados with pepper and remaining 1/4 teaspoon salt; place on second prepared baking sheet.
4. Bake at 425°F until no residual moisture remains in the hole, about 8 minutes. Remove from oven. Working with 1 egg at a time, break eggs into a bowl and, using the eggshell, scoop 1 yolk into each hot avocado half. Add enough egg whites to fill hole completely. (Discard remaining egg whites.) Cover avocados with foil and return to oven. Bake until egg whites are set and yolks are runny, about 5 minutes.
5. Meanwhile, heat a medium skillet over medium-high heat and add oil and diced ham; cook until ham is browned and edges are crispy, about 4 minutes. Sprinkle avocado halves with the crispy ham and remaining chopped cilantro. Serve with salsa verde.
Bryan Gardner; Food Styling: Anna Hampton; Prop Styling: Mindi ShaprioStart with fruit and sparkling water. Grab the add-ins and put all ingredients in a blender. Blend until smooth; sip away!
Bryan Gardner; Food Styling: Anna Hampton, Prop Styling: Mindi Shapiro
1. Place potatoes in a medium saucepan; cover with water by 3 inches. Bring to a boil over high heat. Reduce heat to medium-low and cook until tender, 16 to 18 minutes.
2. Whisk together mustard, honey, vinegar, and tomato paste in a small bowl.
3. When potatoes have finished cooking, drain and transfer to a medium bowl. Add butter, za’atar, pepper, and salt; toss to coat. Drizzle with mustard mixture and sprinkle with onion and parsley.
| Calories per serving: | 230 |
|---|---|
| Fat per serving: | 12g |
| Saturated fat per serving: | 7g |
| Cholesterol per serving: | 31mg |
| Fiber per serving: | 4g |
| Protein per serving: | 2g |
| Carbohydrates per serving: | 30g |
| Sodium per serving: | 425mg |
| Iron per serving: | 1mg |
| Calcium per serving: | 18mg |
1. Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add garlic and chipotle; cook, stirring often, until garlic begins to turn golden, 1 to 2 minutes. Stir in vinegar, ketchup, honey, and tomato paste; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat.
2. Melt remaining 2 tablespoons butter; let cool to room temperature. Combine bison, melted butter, salt, and pepper in a medium bowl; stir gently until just combined. Gently shape mixture into four 4-inch patties.
3. Heat a grill pan or grill to medium-high (about 450˚F); lightly coat grill pan or grates with oil. Add patties; cook until a thermometer inserted into thickest portion registers 160˚F, about 4 minutes per side, or to desired degree of doneness. Remove and let stand for 5 minutes.
4. Place 1 patty on each lettuce leaf. Top each with 1 1/2 tablespoons of the barbecue sauce, tomato slices, and pickle chips. Wrap leaf around patty to form a “bun.”
1. Cook bacon in a Dutch oven over medium-high heat until very crisp, 8 to 10 minutes. With a slotted spoon, transfer to a paper towel–lined plate to drain. Add 1 1/2 cups of the onion to Dutch oven; cook, stirring often, until very soft, 5 to 7 minutes. Add garlic, tomato paste, and paprika; cook, stirring often, for 2 minutes. Add broth and crushed tomatoes; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to about 4 cups, about 30 minutes.
2. Reduce heat to medium; stir in both beans, vinegar, honey, mustard, salt, and pepper. Cook, stirring occasionally, until mixture is syrupy and thickened to desired consistency, 30 to 40 minutes. Sprinkle with bacon and remaining ó cup onion.
1. Melt butter in a large skillet over medium-high heat. Add carrot; cook, stirring occasionally, until beginning to soften, about 2 minutes. Add cabbage; cook, stirring occasionally, until beginning to soften, 1 to 2 minutes. Remove from heat; let cool. Stir in raisins.
2. Whisk together oil, miso, mustard, vinegar, salt, and pepper in a medium bowl. Add cabbage mixture, sauerkraut, parsley, and cilantro; toss to coat. Sprinkle with almonds.
1. Whisk together mayonnaise, relish, and 1/4 teaspoon of the Old Bay in a small bowl.
2. Place half of the shrimp in a food processor and pulse until very finely chopped. Add egg, garlic, and remaining 3/4 teaspoon Old Bay; pulse just until combined. Transfer mixture to a medium bowl. Roughly chop remaining shrimp and add to bowl. Add parsley and stir just until combined. Shape mixture into four 3 1/2-inch patties.
3. Melt butter in a large skillet over medium-high heat. Add patties in a single layer; cook until edges are crispy and shrimp is cooked through, 4 to 5 minutes per side.
4. Place 1 patty on bottom half of each muffin; top with 4 teaspoons of the mayonnaise mixture, tomato slices, 1 lettuce leaf, and other half of muffin.
Bryan Gardner; Food Styling: Anna Hampton, Prop Styling: Mindi Shapiro
1. Peel bananas and cut into 3/4-inch-thick slices. Place in a single layer on a baking sheet; freeze until solid, 2 to 3 hours.
2. Finely chop 1/2 pound of the strawberries. Combine chopped strawberries, sugar, syrup, and 1/4 teaspoon of the salt in a saucepan. Cook over medium heat until strawberries become syrupy, 3 to 5 minutes. Remove from heat and let stand for 10 minutes. Coarsely chop remaining 1 pound strawberries. Stir into cooked strawberry mixture.
3. Process coconut milk, frozen bananas, peanut butter, vanilla, and remaining 1/8 teaspoon salt in a high-powered blender or food processor on high until very creamy, stopping to scrape down sides and press bananas into blade as necessary. Serve banana mixture immediately for a soft-serve consistency, or store in an airtight container in freezer for a firmer texture. Serve with strawberry sauce and chopped peanuts.
| Calories per serving: | 196 |
|---|---|
| Fat per serving: | 7g |
| Saturated fat per serving: | 3g |
| Cholesterol per serving: | 0mg |
| Fiber per serving: | 4g |
| Protein per serving: | 4g |
| Carbohydrates per serving: | 32g |
| Sodium per serving: | 129mg |
| Iron per serving: | 1mg |
| Calcium per serving: | 22mg |
Feel free to swap almond butter, coconut butter, or even tahini for the peanut butter to change up the flavor.
1. Cook noodles according to package directions. Drain, rinse with cold water, and drain again thoroughly.
2. Bring 3 cups water, sake, and ginger to a boil in a Dutch oven or stockpot over high heat. Reduce heat to medium-low to maintain a gentle simmer.
3. Peel daikon and cut into 4 6-by-3-by-1-inch slabs (about 8 1/2 oz. each). Cut each slab into 2 3-inch squares. Place in sake mixture; simmer until just tender, 10 to 12 minutes. Drain and dry well on paper towels.
4. Stir together honey, tamari, vinegar, and crushed red pepper. Set aside 1/4 cup of the honey mixture.
5. Heat oil in a large nonstick skillet over medium-high heat. Cook daikon squares in batches until lightly caramelized, 3 to 4 minutes per side. Reduce heat to medium. Turn daikon and brush with 2 tablespoons of the honey mixture. Cook, turning and brushing often with honey mixture, until deeply caramelized, 5 to 6 minutes. (Watch carefully to prevent glaze from burning.)
6. Toss together noodles, bok choy, almonds, and reserved 1/4 cup honey mixture in a large bowl. Divide noodle mixture evenly among 4 shallow bowls. Top each with 2 daikon pieces.