Acquire great cooking skills and create delicious appetizers
The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade, turning delicate produce into a versatile condiment. Spoon over toast slathered with ricotta or enjoy as an accompaniment on a cheese plate. Recipe information Ingredients 1 cup shelled fava beans (from about 1¼ …
No-Mayo Egg Salad is a lighter, fresher take on a classic favorite. Creamy without the heaviness, it’s packed with flavor and perfect for sandwiches, wraps, or simple lunches an easy, wholesome option that doesn’t compromise on taste. Prep Time:10 minsYield:2 servings Ingredients Directions Step 1 …
When combined with the rich flavor of cocoa, avocado makes for a decadent, melt-in-your-mouth dessert. Avocado chocolate mousse is a dairy-free, gluten-free and vegan recipe that is indulgent and packed with nutrients, making it a healthier alternative to traditional chocolate mousse that still satisfies your sweet tooth.
Prep:5 min
Yield:4 servings
1/3 cup: 181 calories, 11g fat (1g saturated fat), 0 cholesterol, 8mg sodium, 22g carbohydrate (12g sugars, 6g fiber), 2g protein.
There’s a reason why the California roll is so popular- you can’t go wrong with crab and avocado wrapped up with creamy mayo and cucumber slices! If you’ve ever wanted to try making sushi at home, this is the perfect recipe to start out with. …
Sayur Lodeh is a comforting Southeast Asian vegetable stew known for its rich coconut broth and fragrant spices. Filled with tender vegetables and simmered until flavorful, it’s a wholesome, satisfying dish that’s perfect served with steamed rice for a simple yet deeply nourishing meal. Ingredients …
Few can resist the lure of tender, herby Greek lemon potatoes. Often cooked in the drippings of a roasting leg of lamb or whole chicken, Greek potatoes don’t require a big roast for big flavor. Here, the lemony side dish gets its punch from a bit of chicken stock, plus plenty of garlic, oregano, and olive oil.
3 lb. baking potatoes, peeled, cut into 1½” cubes
½ cup extra-virgin olive oil
4 garlic cloves, finely chopped
1½ tsp. dried oregano, crumbled
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Freshly ground black pepper
½ cup chicken stock
⅓ cup fresh lemon juice
2–3 Tbsp. chopped fresh oregano
Place rack in center of oven, preheat oven to 400°F.
Place 3 lb. baking potatoes, peeled, cut into 1½” cubes, in a single layer in a 13×9″ metal baking dish or roasting pan and pour ½ cup extra-virgin olive oil over. Add 4 garlic cloves, finely chopped, 1½ tsp. dried oregano, crumbled, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and freshly ground black pepper to taste and toss well to coat with oil.
Roast potatoes for 15 minutes. Add ½ cup chicken stock and toss to combine; bake 10 minutes more. Add ⅓ cup fresh lemon juice, toss again, and continue to bake until potatoes are fork tender, 10–15 minutes more.
Preheat broiler on high; broil potatoes until golden brown and turning crispy, 2–3 minutes.
Sprinkle with 2–3 Tbsp. chopped fresh oregano.
TIPS:
Tomato-Chile Potatoes: Dissolve 1 Tbsp. tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo-style pepper or crushed red pepper flakes for the black pepper.
You can use Yukon Gold or russet potatoes, and you’ll cook them in a few stages: First, with a few cloves of garlic, oil, and salt to ensure they’re well seasoned and perfectly enriched, then you’ll add a splash of chicken stock to steam them, ensuring the interior of each cut potato is nice and fluffy. Saving the lemon juice for last preserves its tartness while tempering its intensity. We like finishing the roasted potatoes under the broiler to give them some extra color and golden crispy edges before garnishing them with fresh oregano.
Serve with a big Greek salad, or use them as the base for Greek-inspired “nachos” topped with crumbled feta cheese, shredded chicken, and tzatziki.
This tropical green smoothie is packed full of mango, pineapple, banana, vanilla yogurt, orange juice and of course spinach for a beautiful healthy green smoothie that is also delicious! Great for a light breakfast, lunch or snack! Servings 3 Ingredients Instructions
Garlic Parmesan Roasted Broccoli is an easy side dish that makes vegetables the star of the table. Roasted until tender with crisp edges and tossed with savory garlic and Parmesan, it’s packed with bold flavor and perfect for weeknights, meal prep, or pairing with any …
These easy shrimp tacos are the perfect simple dinner for busy weeknights! Plump, juicy shrimp are cooked in a flavorful spice blend then wrapped in warm flour tortillas and piled high with your favorite toppings.
Prep Time:15minutes minutes
Cook Time:7minutes minutes
Servings:4 servings
Suggested serving size: 2 tacos per serving
Store leftover shrimp in an airtight container in the refrigerator for up to 3 days. Reheat in 15-20 second intervals in the microwave, or for about a minute over medium heat in a skillet.
You can keep any leftover tortillas in an airtight container or bag for 2-3 days.
Make extra seasoning and store it in an airtight container for up to 6 months.
Calories: 300kcalCarbohydrates: 32gProtein: 21gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 143mgSodium: 1379mgPotassium: 227mgFiber: 2gSugar: 2gVitamin A: 405IUVitamin C: 0.1mgCalcium: 155mgIron: 3mg
If you’re trying to avoid gluten or carbs (maybe on that low-carb or keto life), then never fear — we have plenty of options that will still allow you to enjoy all the flavors of your favorite sandwiches. My favorite example? These Philly cheesesteak cabbage wraps. Thinly sliced beef, melty cheese, …