Broccolini, Chicken Sausage, and Orzo Skillet. All too often you don't want to be bothered with assembling separate elements of a meal.
For those times, there are all-in-one dinners like this. Tender Broccolini, spicy chicken sausage, and orzo pasta come together in one skillet to make a creamy, satisfying dinner that only requires a bowl and a fork. The Crowd Appeal of Orzo Tiny orzo really can't be beat. Creamy Sun-Dried Tomato Fettuccine. Remember those sun-dried tomatoes lurking in the back of your pantry?
Isn't there a hunk of goat cheese somewhere in the fridge? Now's the time to grab both of those ingredients because together they make this creamy, dreamy weeknight pasta that's proudly all frills and no fuss. A Quick Cream Sauce, Thanks to Goat Cheese The highlight of this recipe is the creamy sauce that comes together almost instantly, thanks to soft goat cheese. Instead of simmering cream and butter together to make a sauce, pasta water and crumbled goat cheese are quickly stirred together in the same skillet used to sauté the pasta's aromatics to make a cream sauce. Vegetarian Kale and Cannellini Bean Stew. When the temperature drops in January, what we really want is food that fills us up and nourishes at the same time.
So start your day with a hearty smoothie, but finish it with a wholesome stew. This is one of a series of stews designed to make you feel good in every possible way. Brimming with veggies and spices, each of these wholesome stews will support and reward your best New Year's intentions. The Parmesan-garlic broth that's the base of this wholesome stew is going to be your new BFF when you need deep flavor without meat. You can use it in other stews, soups, risotto, and pasta. The trick is to use cheese rinds (those end pieces that are too hard to eat) as the soup "bones. " The broth freezes well, so consider making extra while you are at it. Pay attention to the magic of good vinegar in this recipe so that you can apply the technique to other recipes and dishes. Serves 8 For the stew: Stir in the broth or water and Parmesan rinds.
10-Minute Black Bean Tacos. When you come home extra late after a crazy day at the office, it may seem like your only options for dinner are takeout, those questionable leftovers in the fridge, or scrambled eggs and toast.
You're starving and cranky and you need dinner fast, after all. Luckily there's a fourth option: these 10-minute tacos. Reach for Grocery Store Conveniences Yes, making tacos in 10 minutes is absolutely possible. In less time than it will take you to wait for delivery (it feels like it takes forever when you're hungry), these hearty vegetarian tacos can be on your plate. (Image credit: Lauren Volo) Artichoke Salad w/ Mint & Spinach Pesto Recipe. It’s spring… which means I can’t help but bring home artichokes from the farmers market.
They’re just SO pretty, although they take a bit of effort to clean and cook. My first tip for fresh artichokes is to use them in a pretty simple way so you can really appreciate their delicate flavor after you’ve put in the time to prep them. Save your artichoke dip recipe for canned or jarred artichokes.
Tip number two: delegate artichoke-trimming to someone else in your family! The day I brought these home, my mom (who’s been staying with us lately), gave me a “what are you going to do with those” sort of look, right before I handed them to her to figure out. Easy Dinner Recipe: Kale and Black Bean Tacos with Chimichurri. Chimichurri may not have been invented for tacos or, for that matter, vegan tacos. But this Argentine condiment shouldn't be limited to the grilled meats it traditionally accompanies.
Drinking With Benefits: 2 Probiotic Cocktails to Enjoy This Weekend. You’re not 21 anymore, so it’s time to step-up your cocktail game.
Or maybe you are 21, in which case: enjoy your youth! Soon you will be old and burdened by student loan debt! Anyway. You’re older now and you’re looking for drinks that are a little more sophisticated than Flaming Dr. Pepper. What is drinking vinegar? Hibiscus Ancho Chile + Rosemary Cocktail Ingredients 4 oz. Instructions Fill a small glass with ice. Vodka Lemon Cayenne + Thyme 1 bottle Suja Lemon Cayenne Drinking Vinegar2 oz. vodkaThymeIce Fill a tall glass with ice. Braised Coconut Spinach & Chickpeas with Lemon. Are you in the mood for some comfort food?
Of course you are; it's February. But in the interest of lingering New Year's resolutions, you might, however, be leaning towards something with vegetables — perhaps even a vegetarian dish? I have a proposal for you: fresh baby spinach and chickpeas, slow-cooked with ginger, garlic, and onion in a creamy coconut milk sauce, finished off with a healthy dash of lemon. But it doesn't stop there. No — this spicy, tangy dish of greens was designed to be served over a sweet potato. Kale and Falafel Bowls with Spiralized Butternut Squash. Lu and I have this bad habit of ordering the same meal from the same restaurants over and over again, until we end up not liking that meal ever again.
Hot & Sour Soup with Mushroom, Cabbage, and Rice — Soup Recipes from The Kitchn. Have the spring blues seized you?
It's still chilly, still cold, and warm weather is still a ways off. But cheer up — I have a cure for your blues. Gentle 3-Day Cleanse: Dinner Recipes. Gentle 3-Day Cleanse: Lunch + Cleansing Tea Recipes. Lunch is the most important meal of the day during your cleanse; this recipe for Kitchari, a traditional Ayurvedic detox food, is high in protein, but easy on the digestive tract.
Cleansing CCF Tea can be sipped throughout the day to provide hydration and help flush toxins from your system. Back to the 3-Day Cleanse Plan Get the 3-Day Cleanse Breakfast Recipes Get the 3-Day Cleanse Dinner Recipes Kitchari Ingredients 1 cup split yellow mung dal beans1 cup brown or white basmati rice1 ½ teaspoon coriander seeds1 ½ teaspoon fennel seeds1 teaspoon cumin seeds1 ½ teaspoon grass-fed ghee1 ½ teaspoon ground turmeric1 teaspoon ground cumin4 cardamom pods2 bay leaves½ stick of cinnamon1 tablespoon minced fresh ginger root6 cups water2 cups of vegetables of your choice (asparagus, broccoli, green beans, zucchini, celery, carrots, etc.)1 teaspoon Celtic sea saltCilantro leaves, for serving.
Wheat Berries with Butternut Squash, Edamame and Cranberries - A Cedar Spoon. Cauliflower Rice, Pumpkin Maca Sauce & Salad With Wheatgrass Dressing – Organic Burst® One Pan Tempeh Butternut Squash Bake. This tempeh butternut squash bake makes Meatless Monday a breeze. Just throw everything in one pan and bake! Black Rice, Tempeh, Broccoli and Kale Recipe. BY: tanya This recipe is from The Clean Plates Cookbook ($20; Running Press) by Jared Koch and Jill Silverman Hough. Ingredients 1 1/2 cups (280 grams) black rice 1/4 cup (60 ml) tahini 1 tablespoon toasted sesame oil 3 tablespoons freshly squeezed lemon juice, divided (from about 2 lemons) Fine sea salt, to taste Freshly ground black pepper, to taste 4 cups (200 grams) broccoli florets 8 ounces (225 grams) kale, ribs removed, leaves cut into 1/2-inch shreds 8 ounces (225 grams) sliced tempeh, cut into 3/4-inch dice 1/4 medium sized red cabbage, cored and cut into 1/4-inch shreds 1/4 cup (35 grams) pine nuts, toasted In a medium saucepan over medium-high heat, combine the rice and 2 2/3 cups (630 ml) of water and bring to a boil.
Lower the heat to a simmer and cover, and cook until the rice is tender and the liquid is absorbed, about 30 minutes.