You saw the word “sardines” and skipped right over this recipe. Come back! If you like salmon and eat tuna fish, you’ll like this recipe. It’s not too fishy, I promise! I admit, I’m not a fan of strong fish either but I’ve been trying to find ways to boost my omega-3 fatty acid intake…
Category: Weekly Recipe Guides
Every week we select a few great recipes to cook this week!
5-Ingredient Fish and Fennel Stew
Satisfying meals don’t have to include countless ingredients. A couple of pantry staples and a few fresh ingredients combine to create a 5-ingredient masterpiece. Jarred tomato sauce gives the fish stew a robust flavor and the fennel bulb works as both a fresh component in the dish as well as a garnish on top. This…
Simple-To-Make Lentil Soup
Keeping on trend with comforting cold-weather dishes, we are happy to share with you an easy lentil soup recipe adapted from Melissa Clark for New York Times Cooking. Green or brown lentils are the base of this soup and they add amazing nutrient benefits. In addition to being an excellent plant protein source, lentils are rich…
Tuscan Shrimp and Beans
Cook’s Illustrated featured this recipe back in March/April 2017. Whenever I see “Tuscan” in the title of a recipe, I’m sold. You will find a bounty of beans in many Tuscan-based dishes (which is why I like them) and adding shrimp to the beans seemed like a winning combination. This deeply flavored dish is a…
Marcella Hazan’s White Bean Soup with Garlic and Parsley
Silky beans in rich olive oil ladled over a piece of toasted whole grain bread, yes please! Marcella Hazan was known for embracing simplicity and balance. These were the hallmarks of her cooking. You might be tempted to add other ingredients but consider this famous quote of hers, “What you leave out is just as…
Mushroom Bourguignon
Bourguignon refers to a stew that is made with beef, braised in red wine. I came across this recipe from Melissa Clark at nytimes.com and thought it was an interesting way to make a hearty stew without meat. Since the traditional dish gets its intense, savory flavor from beef, we’ll be using some vegetable tricks…
Turmeric Tea with Honey and Lemon
Winter is the perfect time to find a new, warm beverage to sip during those long, cold evenings. The call for after-dinner snacks (or should I say scream) seems to get louder this time of year, making nighttime munchies more difficult to ignore. Sipping on a warm beverage can keep you from answering that pesky…
15-Minute Shrimp Tacos
This recipe cuts a few corners without sacrificing flavor and nutrition. By using a taco seasoning packet instead of making your own blend of seasonings and a pre-shredded bag of coleslaw mix, you can pull these tacos together in 15 minutes. Frozen shrimp should always be in your freezer because you can defrost them quickly…
Superbowl Cauliflower Wings
These Buffalo cauliflower wings are a delicious swap for the traditional calorie bomb we all know and love. Cauliflower wings give you the same Buffalo wing flavor profile but with 80% fewer calories. And did I mention they are super easy to make and only 5 ingredients. Pair these bites with celery and cucumber slices…
Happy New Year with Pork and Sauerkraut
For many families, pork and sauerkraut is a traditional New Year’s day meal. I can’t remember a New Year’s day without it. I make this dish once a year using a lean pork loin instead of a pork roast and add onions and apples to cut the saltiness of the kraut.
Roasted Curried Cauliflower and Egg Salad
If you’re getting bored with typical salads, try this flavorful combination of roasted cauliflower, hard boiled eggs in a curried yogurt dressing. It’s another winner from Yotam Ottolenghi’s cookbook, Ottolenghi Simple.
No-Knead Whole Grain Beer Batter Bread
If you have flour in your pantry and beer in your fridge, you can make this bread! This recipe is a no-knead, no yeast, whole grain bread you can make in under an hour! Start your day with a toasted slice, serve it alongside your salads and soups, or spread a slice with some nut…