Everyday favorites

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.

Stir-Fried Celery with Peanuts

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 17:25:00 +0000

Stir-Fried Celery with Peanuts

Prep all the ingredients before you begin the celery stir-fry—once the skillet is hot, the dish cooks in minutes. Cut zest from the orange with a vegetable peeler before you juice it.

Slivered Celery Salad with Blue Cheese Dressing

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 17:18:53 +0000

Slivered Celery Salad with Blue Cheese Dressing

Blue cheese, celery and a dash of hot sauce—it’s a tried-and-true combo as an adornment for Buffalo wings. So it’s no surprise that it also works to make a killer salad! Serve with turkey burgers or roast chicken.

Braised Celery Hearts with Honey-Mustard Vinaigrette

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 17:05:45 +0000

Braised Celery Hearts with Honey-Mustard Vinaigrette

Braising makes celery tender and mild. Here we zip up celery with a sweet-and-sour honey-mustard glaze. Buy celery hearts trimmed and bagged or trim away the outer stalks from 2 big bunches and use the tender hearts.

Moroccan-Style Stuffed Peppers for Two

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 16:52:37 +0000

Moroccan-Style Stuffed Peppers for Two

Aromatic savory-and-sweet stuffed peppers are a satisfying supper, thanks to lean beef, brown rice and bell pepper in each bite. And this recipe makes just enough for two. Serve with rainbow chard sautéed with olive oil, garlic and parsley.

Moroccan-Style Stuffed Peppers

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 16:43:52 +0000

Moroccan-Style Stuffed Peppers

Aromatic savory-and-sweet stuffed peppers are a satisfying supper, thanks to lean beef, brown rice and bell pepper in each bite. Serve with rainbow chard sautéed with olive oil, garlic and parsley.

Couscous Paella Soup for Two

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 14:15:42 +0000

Couscous Paella Soup for Two

This soup recipe for two is inspired by the flavors and ingredients of paella, but unlike paella it's simple enough for a speedy weeknight dinner. If you can’t find Spanish chorizo, use pepperoni (add a pinch of smoked paprika if you have it). Serve with warm whole-grain garlic bread.

Clementine & Five-Spice Chicken

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 14:09:28 +0000

Clementine & Five-Spice Chicken

This chicken recipe gets intense, complex flavor from tangy clementines, five-spice powder and pungent Sichuan peppercorns. This dish is a marvel for entertaining: it takes just 35 minutes of prep and a handful of ingredients, but it looks and tastes super-special. Feel free to use mandarins, honey tangerines or oranges here instead of the clementines.

Orange, Watercress & Tuna Salad

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 14:03:08 +0000

Orange, Watercress & Tuna Salad

This vibrant salad recipe contrasts flavor, texture and color—the velvety tuna steak is matched with crisp, peppery watercress and the floral tart-sweetness of blood oranges and aniseed. Blood oranges make the dish especially pretty—they’re available December through March. If you can’t find them, use any oranges that look good.

Shiitake & Noodle Hot & Sour Soup

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:50:33 +0000

Shiitake & Noodle Hot & Sour Soup

This vegetarian hot-&-sour-inspired soup is chock-full of tofu and vegetables, plus noodles to make it hearty enough for dinner.

Couscous Paella Soup

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:45:15 +0000

Couscous Paella Soup

This soup is inspired by the flavors and ingredients of paella, but unlike paella it's simple enough for a speedy weeknight dinner. If you can’t find Spanish chorizo, use pepperoni (add a pinch of smoked paprika if you have it). Serve with warm whole-grain garlic bread.

Leek & Lemon Linguine

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:21:25 +0000

Leek & Lemon Linguine

This simple pasta recipe has bold lemony flavor. It’s nice with a salad for a light supper or serve it along with seared fish, shrimp or chicken. Vary it as you please—add a bit of crumbled goat cheese, chopped rinsed capers, shelled edamame or thin strips of yellow bell pepper.

Feta & Spinach Couscous Patties

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:16:51 +0000

Feta & Spinach Couscous Patties

Feta, spinach and dill flavor these tofu patties. Slice some lemon wedges and pick up some whole-wheat pita bread to serve with this Greek-inspired meal.

Individual Brussels Sprout & Potato Frittatas

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:11:59 +0000

Individual Brussels Sprout & Potato Frittatas

Brussels sprouts and preshredded potatoes make these oversized muffin-shaped frittatas hearty. They’re as good served warm for dinner as they are at room temperature for lunch. Pair with a mixed green salad with cherry tomatoes and buttermilk dressing.

Carne Asada Tacos

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 20:13:07 +0000

Carne Asada Tacos

These flank-steak soft tacos are so tasty and easy, they should be in everyone’s repertoire. Plus they’re made with fresh corn tortillas (not fried) and topped with a quick homemade salsa made with avocado, tomato, onion and a bright squeeze of lime.