Easy

Baked Cod Casserole

admin — Wed, 09 Jan 2019 17:58:08 +0000

Dry white wine and Gruyère cheese give this fish casserole a rich flavor that hides its virtue. Before baking, we top the dish with seasoned whole-wheat breadcrumbs, which add a wholesome, nutty flavor and dietary fiber. For variety, you can substitute almost any mild white fish.

Salmon Roasted with Tomatoes & Olives

admin — Thu, 03 Jan 2019 17:58:08 +0000

Salmon Roasted with Tomatoes & Olives

Although you can use any firm-fleshed fish, such as halibut or cod, salmon is especially pretty with the roasted tomatoes and black olives. Serve with steamed green beans or broccoli florets and boiled new potatoes.

Bulgur Salad with Romesco Sauce

Erin McCormick — Fri, 07 Jun 2013 15:32:10 +0000

Bulgur Salad with Romesco Sauce

In this bulgur salad recipe, an abundant mix of sliced heirloom tomatoes is bathed in olive oil and dressed with basil, then the bulgur salad with Romesco sauce is mounded on top. The Romesco—a sauce made with roasted peppers, smoked paprika, olive oil, vinegar, garlic and almonds—is really the star of this salad. Serve as a side or add fresh steamed crab, shrimp or lobster to turn this salad into a meal.

Roasted Garlic, White Bean & Kale Pizz’alad

Erin McCormick — Fri, 07 Jun 2013 15:23:40 +0000

Roasted Garlic, White Bean & Kale Pizz’alad

Who says pizza needs cheese? With this pizz’alad—a pizza topped with salad—we rely on two whole heads of sweet roasted garlic to add creaminess without cheese and to keep the recipe vegan. One head of garlic is whirled together with white beans to create a spread to top the pizza dough, while the other gets “massaged” into the raw kale salad that crowns this delicious pizza. To save time, roast the garlic ahead. Using bread flour gives the pizza crust a crisp and sturdy structure, but all-purpose flour works well in its place. For a gluten-free pizza crust variation, see Tips.

Double Ginger Frozen Yogurt Sandwiches

Nifer — Mon, 06 May 2013 19:53:45 +0000

Double Ginger Frozen Yogurt Sandwiches

Thin, crispy ginger cookies are perfect for making mini ice cream sandwiches. Double the gingery flavor with the addition of sweet and spicy crystallized ginger in the frozen yogurt. It’s hard to eat just one!

Roasted Cherry Tomato & Sage Sauce

Nifer — Mon, 06 May 2013 19:45:33 +0000

Roasted Cherry Tomato & Sage Sauce

There are endless ways to use this sage-flecked roasted cherry tomato sauce recipe: serve with baked fish, spread it on a panini or simply toss it with whole-wheat pasta for an instant, quick and flavorful dinner.

Scallop & Pepper Tacos

Nifer — Mon, 06 May 2013 19:39:46 +0000

Scallop & Pepper Tacos

Take a break from classic taco fillings with this scallop, herb and bell pepper taco recipe. Swap peeled raw shrimp for the scallops if you prefer.

Herb-Crusted Chicken with Fresh Strawberry Relish

Nifer — Mon, 06 May 2013 19:26:12 +0000

Herb-Crusted Chicken with Fresh Strawberry Relish

This roasted chicken recipe with fresh strawberry relish couldn’t be any simpler to make. The chicken is rubbed with herbs, salt and pepper and roasted in the oven. The relish, made with strawberries, lime zest, sugar and vinegar, is tart, sweet and fruity and it looks beautiful.

Chicken Taco Bowls for Two

Nifer — Mon, 06 May 2013 19:08:23 +0000

Chicken Taco Bowls for Two

In this chicken taco bowl recipe we use the underside of a muffin tin as a mold to bake cute little taco bowls. Then we fill them up with a zesty chicken filling and taco fixings.

Vegetarian Spinach Enchiladas

Nifer — Mon, 06 May 2013 18:56:57 +0000

Vegetarian Spinach Enchiladas

This vegetarian enchilada recipe is weeknight-fast when you skip the step of filling and rolling the enchiladas and make a stacked enchilada casserole instead. Just layer the tortillas, sauce and cheesy spinach filling the way you would lasagna and have the casserole in the oven in 20 minutes.

Pinto Bean Chilaquiles

Nifer — Mon, 06 May 2013 18:48:56 +0000

Pinto Bean Chilaquiles

This Mexican chilaquiles recipe is a one-skillet dish made with corn tortillas and eggs. Making chilaquiles is a great way to use stale tortillas, as they are crisped in the oven before being simmered in a flavorful garlicky sauce. Unless you want a very spicy sauce, make sure to use regular (not hot) chili powder.

Vegetable & Tuna Pasta Salad

Nifer — Mon, 06 May 2013 18:29:37 +0000

Vegetable & Tuna Pasta Salad

This delicious pasta salad recipe is made with zucchini, sun-dried tomatoes, arugula and chunk light tuna, which is lower in mercury than white albacore tuna. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving. If you’re looking for an environmentally sustainable canned tuna option, check the label—tuna that was caught by troll or pole-and-line is considered the best choice, according to Monterey Bay Aquarium’s Seafood Watch Program. Or look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council.

Herb Vinaigrette

Nifer — Mon, 06 May 2013 18:08:02 +0000

Herb Vinaigrette

This fresh herb vinaigrette dressing recipe is great tossed with mixed greens or as a dressing for cold pasta salads. To make a vegetarian version, swap the chicken broth for vegetable broth.

Creamy Buttermilk Dressing

Nifer — Mon, 06 May 2013 17:48:01 +0000

Creamy Buttermilk Dressing

This creamy buttermilk-herb dressing recipe is perfect tossed with mixed greens, as a dressing for cold pasta salads or as a dip for crunchy vegetables.

Peas & Ham Pasta Salad

Nifer — Mon, 06 May 2013 17:38:58 +0000

Peas & Ham Pasta Salad

This creamy pasta salad recipe with peas, ham and mushrooms is lower in calories and fat compared to a classic pasta salad. Using whole-wheat pasta and loading it with plenty of vegetables makes it as nutritious as it is delicious. If you have fresh-shelled peas on hand, use those instead of frozen peas. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving.