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Content tagged with “6”

Grilled Chicken Tostadas with Sweet-&-Sour Vegetables
These grilled chicken tostadas are topped with rich mole sauce and sweet-and-sour summer vegetables and use store-...
Snow Pea & Carrot Salad with Miso-Tamari Dressing
Perk up your dinner salad by tossing greens with snow peas, carrots and a tangy dressing.
Cherry Cream Cheese
Make your own flavored cream cheese by stirring in fresh, in-season cherries. We like the flavor of black cherries, but...
Broccoli, Ham & Pasta Salad
A great make-ahead entree, this lightened-up pasta salad is loaded with broccoli and peppers. Smoky ham and sweet...
Shrimp Panzanella
This fresh-tasting panzanella (Italian bread-and-tomato salad) is made with shrimp, olives and plenty of herbs. You’ll...
Vegetarian Taco Salad
Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead...
Grilled Halibut Salad Niçoise
Salad nicoise, a classic French salad, is typically made with tuna. Here we use sweet grilled halibut (in season in...
Leek, Potato & Spinach Stew
For this light, brothy stew, use the vegetables of late spring and early summer from your CSA share: leeks, potatoes,...
Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables
When you season roast chicken under the skin, as in this recipe, the meat itself gets flavored and the skin becomes...
Italian Egg-Drop Soup
Italian egg-drop soup, Stracciatella, is traditionally a light soup made with just chicken broth, eggs and herbs. We...
Butterflied Grilled Chicken with a Chile-Lime Rub
A quick and efficient way to cook a whole bird on the grill is to butterfly it. This method is so popular, especially...
Baked Chicken with Onions & Leeks
Baking pieces of chicken is one of the easiest ways to put a meal on the table for your family. This mustard-glazed...
Tortellini Primavera
This creamy tortellini and vegetable pasta is a real crowd pleaser. To make it even quicker, use frozen chopped...
Grits & Greens Casserole
Here we’ve combined two favorite Southern side dishes—grits and greens—into one casserole; it’s a natural choice to...
Turkish Chickpea & Lamb Soup
This recipe was inspired by a hearty lamb and chickpea soup from Turkey. Finishing it with a dollop of pistachio-mint...
Multi-Grain Mushroom Pilaf
Nutty-tasting grains, such as wild rice, barley and wheat berries, make this simple side-dish pilaf so much more than...
Spring Salad with Beets, Prosciutto & Creamy Onion Dressing
Tender mixed salad greens (mesclun) from the garden or farmers’ market along with baby beets, crispy and salty...
Green Eggs & Ham Frittata
Our version of green eggs and ham is full of spinach, leeks and dill, along with ham and havarti cheese. Serve with:...
Beef & Potato Salad with Smoky Chipotle
In central Mexico, this salad is a standard—served as an appetizer, main dish or taco filling. Serve it with lime...
Bacon, Egg & Asparagus Pizza
This pizza, topped with bacon, eggs and asparagus, was inspired by a wood-fired-oven pizza served at the Montpelier,...
Curried Fish
Though curried goat, chicken and shrimp are more popular in Jamaica than fish, food journalist Jacqui Sinclair’s curry...
Brothy Chinese Noodles
This dish was inspired by Chinese Dan Dan noodles—ground pork and noodles in a spicy broth. We use ground turkey and...
Chicken & Sweet Potato Stew
Here's a dinnertime warmer with a hint of spring's sweetness, designed for that day when you'd rather be...
Broccoli, Cannellini Bean & Cheddar Soup
White beans pureed into this broccoli soup make it extra creamy so you don't need heaps of cheese to do the job....
Zesty Wheat Berry-Black Bean Chili
This rib-sticking chili offers a hearty mix of wheat berries, beans, peppers and onion. Feel free to add an additional...
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