Category Archives: Recipes

Quick and easy recipes.

Broccoli Steaks With Parmesan Bread Crumbs

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Ingredients

  • 2 ounces French bread, torn
  • 1 12-oz. head fresh broccoli
  • 1/4 cup unsalted butter
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons grapeseed oil
  • 1 tablespoon chopped fresh thyme
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon black pepper

Preparation

1. Preheat oven to 400°F. Pulse bread in a food processor until coarse crumbs form, 6 to 8 times.

2. Cut broccoli lengthwise into 4 wedges, making sure florets stay attached to the stem. Warm 2 tablespoons of the butter in a small skillet over very low heat until melted, 1 to 2 minutes. Remove from heat; transfer to a small bowl, add Worcestershire sauce, and stir to combine. Brush broccoli evenly with Worcestershire mixture.

3. Heat oil in a large cast-iron skillet over medium-high heat. Place broccoli quarters in skillet, cut side down. Cook, brushing occasionally with Worcestershire mixture, until caramelized, 4 to 5 minutes per side. Transfer skillet to oven; roast until broccoli is tender, 8 to 10 minutes.

4. Melt remaining 2 tablespoons butter in same small skillet over medium heat. Add bread crumbs and thyme. Cook, stirring often, until bread crumbs are toasted, 4 to 5 minutes. Remove from heat. Stir in cheese and pepper.

5. Place 1 broccoli wedge on each of 4 plates; top evenly with bread crumb mixture.

Eggplant Steaks With Tapenade

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eggplant-steaks-tapenade-vegetable-steaks

Greg DuPree; Prop styling: Mindi Shapiro; Food Styling: Chelsea Zimmer

Ingredients

  • 2 1-lb. eggplants
  • 1 1/2 tablespoons grapeseed oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/3 cup drained oil-packed sundried tomatoes
  • 2 ounces pitted picholine olives (about 1/3 cup)
  • 2 ounces pitted kalamata olives (about 1/3 cup)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons thinly sliced fresh basil

Preparation

1. Cut 2 1 1/4-inch-thick slices lengthwise from center of each eggplant; reserve curved ends for another use. Brush eggplant slices with grapeseed oil; sprinkle evenly with paprika, salt, and pepper, pressing to adhere.

2. Heat a grill pan over high heat. Grill eggplant steaks until charred and tender, 4 to 5 minutes per side. Remove from heat.

3. Pulse tomatoes and olives in a mini food processor until finely chopped. Transfer to a bowl. Stir in olive oil and vinegar.

4. Place 1 eggplant steak on each of 4 plates. Top eggplant with tapenade. Sprinkle with basil.

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  • Yield: 4

Nutritional Information

Calories per serving: 269
Fat per serving: 22g
Saturated fat per serving: 3g
Cholesterol per serving: 0mg
Fiber per serving: 7g
Protein per serving: 3g
Carbohydrates per serving: 18g
Sodium per serving: 813mg
Iron per serving: 1mg
Calcium per serving: 35mg

Good to Know

Grill eggplant steaks indoors in a pan, or outdoors: Place on grates over moderate heat, 2 to 4 minutes per side.

This Recipe Is

Robin Bashinsky

Sweet-and-Sour Chicken Lettuce Wraps

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rotisserie-chicken-lettuce-cups

Victor Protasio; Food Styling: Torie Cox; Prop Styling: Claire Spollen

Ingredients

  • 1/2 cup fresh orange juice (from 1 large navel orange)
  • 6 tablespoons white wine vinegar
  • 1/4 cup honey
  • 2 tablespoons finely chopped fresh garlic (from about 6 cloves)
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon kosher salt
  • 12 ounces hot shredded boneless, skinless rotisserie chicken breast (about 2 cups)
  • 8 large Bibb lettuce leaves (about 2 oz.)
  • 3/4 cup julienne-cut daikon radish (about 4 oz.)
  • 3/4 cup julienne-cut English cucumber (about 4 oz.)
  • 1/4 cup unsalted dry-roasted peanuts, chopped
  • 4 lime wedges

Preparation

1. Combine orange juice, vinegar, honey, garlic, crushed red pepper, and salt in a small saucepan; bring to a simmer over medium-high heat. Reduce heat to medium-low and cook until slightly thickened and reduced to about 1/2 cup, about 4 minutes. Combine chicken and 1/4 cup of the orange juice mixture in a medium bowl; toss to coat.

2. Divide chicken mixture among lettuce leaves. Top evenly with radish, cucumber, and peanuts. Drizzle with remaining 1/4 cup orange juice mixture and serve with lime wedges.

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  • Yield: 4

Nutritional Information

Calories per serving: 275
Fat per serving: 8g
Saturated fat per serving: 1g
Cholesterol per serving: 73mg
Fiber per serving: 1g
Protein per serving: 28g
Carbohydrates per serving: 26g
Sodium per serving: 510mg
Iron per serving: 1mg
Calcium per serving: 38mg

Good to Know

These make lovely finger foods. Go with the smaller, inner bibb lettuce leaves.

This Recipe Is

Adam Hickman

Chicken-and-Mango Summer Rolls

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Ingredients

  • 1/4 cup avocado oil
  • 3 tablespoons fresh lime juice (from about 2 limes)
  • 1 tablespoon honey
  • 1 tablespoon sambal oelek (ground fresh chile paste)
  • 2 cups broccoli slaw (about 6 oz.)
  • 3/4 teaspoon kosher salt
  • 8 8-inch round rice paper sheets
  • 16 thin ripe avocado wedges (about 4 oz.)
  • 8 thin ripe mango wedges (about 4 oz.)
  • 6 ounces shredded boneless, skinless rotisserie chicken breast (about 1 cup)
  • 8 cilantro sprigs

Preparation

1. Combine oil, lime juice, honey, and sambal oelek in a small bowl, stirring with a whisk. Remove and reserve 1/4 cup of the mixture for dipping sauce. Add broccoli slaw and salt to remaining mixture; toss to coat.

2. Fill a large shallow dish with warm water. Wet a clean kitchen towel; wring out towel and place on a clean work surface. Submerge 1 rice paper sheet in warm water; soak until softened, about 30 seconds. Remove from water and place on kitchen towel; pat dry. Working quickly, place 2 avocado wedges, 1 mango wedge, about 3/4 ounce chicken, about 2 tablespoons broccoli slaw mixture, and 1 cilantro sprig in center of sheet, leaving 3 inches at bottom of sheet and about 1 1/2 inches on each side. Fold in sides and roll firmly into a cylinder. Repeat with remaining rice paper sheets, avocado wedges, mango wedges, chicken, broccoli slaw mixture, and cilantro sprigs. Serve with reserved dipping sauce.

Caramelized Garlic Hummus

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caramelized-garlic-hummusPhoto: Keiko Oikawa

Ingredients

  • 1 large head garlic, whole and unpeeled
  • 3 cups chickpeas, preferably home-cooked
  • Zest and juice of 1 unwaxed lemon
  • 1/4 cup tahini
  • 1/4 cup extra-virgin olive oil, plus more for drizzling, optional
  • Sea salt flakes or kosher salt
  • Generous grind of white pepper

Preparation

1. Preheat oven to 425°F. Cut off top of garlic head so you can just see tops of cloves peeking through. Discard top, then sit garlic on a piece of aluminum foil and seal ends tightly, while leaving parcel slightly baggy. Place on a small foil pan (or similar) and bake for 45 minutes. Let cool in foil wrapping.

2. Drain and rinse chickpeas (if using canned or jarred), then tip into a food processor. Add lemon zest and juice; squeeze in soft flesh from caramelized garlic. Spoon in tahini and 1/4 cup oil, then blitz to a smooth puree. Tip in up to 1/4 cup cold water to get the right consistency, blitzing as you go, then add 1 tsp. salt and pepper. Taste and season lightly with more salt if needed. Decant into a bowl. Drizzle with more oil, if desired, and serve.
 

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  • Yield: 8

Nutritional Information

Calories per serving: 457
Fat per serving: 32g
Saturated fat per serving: 3g
Cholesterol per serving: 81mg
Fiber per serving: 6g
Protein per serving: 26g
Carbohydrates per serving: 19g
Sodium per serving: 1,071mg
Iron per serving: 6mg
Calcium per serving: 187mg

Good to Know

You can prep up to 2 days in advance. Cover and refrigerate.

This Recipe Is

From “Simply Nigella”. Courtesy of Flatiron Books.

Chicken-and-Kale Salad With Herbed Buttermilk Dressing

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Victor Protasio; Food Styling: Torie Cox; Prop Styling: Claire Spollen

Ingredients

  • 1/3 cup buttermilk
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 3 tablespoons olive oil mayonnaise
  • 2 tablespoons white wine vinegar
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon kosher salt
  • 1 6-oz. pkg. baby kale
  • 1 cup thinly sliced radicchio (about 2 oz.)
  • 1/2 cup very thinly sliced radish (about 2 oz.)
  • 12 ounces shredded boneless, skinless rotisserie chicken breast (about 2 cups)
  • 3 tablespoons chopped salted roasted pistachios

Preparation

1. Combine buttermilk, tarragon, dill, chives, mayonnaise, vinegar, garlic, and salt in a small bowl, stirring with a whisk.

2. Divide kale, radicchio, radish slices, and chicken among 4 shallow bowls or plates. Drizzle each serving evenly with dressing. Sprinkle with pistachios.

  • Active:
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  • Yield: 4

Nutritional Information

Calories per serving: 256
Fat per serving: 14g
Saturated fat per serving: 3g
Cholesterol per serving: 79mg
Fiber per serving: 2g
Protein per serving: 28g
Carbohydrates per serving: 5g
Sodium per serving: 640mg
Iron per serving: 1mg
Calcium per serving: 202mg

This Recipe Is

Adam Hickman

Coconut French Toast with Raspberry Syrup

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coconut-toast-rapsberryJim Bathie

Ingredients

  • 2 large eggs
  • 1/2 cup 1% low-fat milk
  • 1 teaspoon vanilla extract
  • 4 thick slices sourdough bread
  • 2 tablespoons shredded coconut
  • cooking spray
  • 1 cup raspberries
  • 2 tablespoons maple syrup

Preparation

Watch the video: How to Make Coconut French Toast with Raspberry Syrup

1. Combine eggs, milk, and vanilla in a large bowl.

2. Lightly dip bread slices in egg mixture; pat shredded coconut onto both sides of bread.

3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bread slices, and cook 4 minutes on each side until golden.

4. Combine raspberries and maple syrup in a small microwave-safe bowl. Microwave on HIGH 30 seconds. Serve over French toast.

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  • Yield: 2 servings (2 pieces French toast and 4 tablespoons syrup)

Nutritional Information

Calories per serving: 410
Fat per serving: 12g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 2.5g
Polyunsaturated fat per serving: 1.5g
Protein per serving: 16g
Carbohydrate per serving: 58g
Fiber per serving: 6g
Cholesterol per serving: 215mg
Sodium per serving: 470mg
Rs per serving: 1.2g

Good to Know

Save this dish for a weekend morning when you are not in a rush. You may use fresh or thawed frozen unsweetened berries.

The CarbLovers Diet

Goat Cheese and Spiced Walnuts on Endive

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goat-cheese-walnuts-endivePhoto: Sang An

Ingredients

  • 1/2 cup coarsely chopped walnuts
  • 1 tablespoon honey
  • 1 tablespoon water
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cayenne pepper
  • 16 Belgian endive leaves
  • 1/2 cup (4 ounces) goat cheese

Preparation

1. Preheat oven to 350°.

2. Combine first 7 ingredients. Spread nuts on parchment-lined baking sheet. Bake 12 minutes, stirring halfway through baking. Remove from oven and set aside.

3. Arrange leaves on platter. Spread about 1 teaspoon of cheese into each leaf. Top with walnuts. Serve immediately.

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  • One-bite appetizers are an ideal party food. Prep these goat cheese appetizers ahead of time to save a few minutes the day of the party.
  • Yield: Makes 8 servings (serving size: 2 endive leaves)

Nutritional Information

Calories per serving: 95
Fat per serving: 8g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 4g
Protein per serving: 4g
Carbohydrate per serving: 4g
Fiber per serving: 1g
Cholesterol per serving: 7mg
Iron per serving: 1mg
Sodium per serving: 88mg
Calcium per serving: 30mg

This Recipe Is

Spicy Pineapple-Greens Popsicle

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spicy-arugula-jalapeno-popsicle-glow-popLauren Volo

Ingredients

  • Zest and juice of 1 lime
  • 1/2 banana
  • 1 cup arugula
  • 1 cup fresh or frozen cubed pineapple
  • 1 jalapeño, stemmed, seeded, and deveined
  • 3/4 cup coconut water
  • 1/8 teaspoon salt
  • 1/2 teaspoon pure vanilla extract

Preparation

1. Blend together all ingredients in a blender until very smooth.

2. Pour mixture into pop molds and freeze for 1 hour, then insert sticks and freeze until solid, at least 4 hours more.

  • Active:
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  • Yield: 6 3-oz. pops

Nutritional Information

Calories per serving: 32
Fat per serving: 0g
Saturated fat per serving: 0g
Cholesterol per serving: 0mg
Fiber per serving: 1g
Protein per serving: 0g
Carbohydrates per serving: 8g
Sodium per serving: 58mg
Iron per serving: 0mg
Calcium per serving: 13mg

Good to Know

This pop is both sweet and spicy. Be sure to remove all the seeds and white membrane from the jalapeño to keep the heat in check.

This Recipe Is

Adapted from Glow Pops: Super Easy Superfood Recipes to Help You Look and Feel Your Best. Copyright 2016 by Liz Moody. Published by Clarkson Potter, an imprint of Penguin Random House LLC.

Turmeric Golden Milk

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Ingredients

  • 2 cups full-fat coconut milk
  • 3 tablespoons honey
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1/8 teaspoon freshly ground black pepper

Preparation

1. Blend together all ingredients in a blender until smooth.

2. Pour mixture into pop molds and freeze for 1 hour, then insert sticks and freeze until solid, at least 4 hours more.