Preheat oven to 450°F. Cook couscous according to package directions; cool. Arrange cauliflower florets on a sheet pan; bake at 450°F for 11 minutes. Combine couscous, cauliflower, parsley, green onions, dill, pine nuts, lemon juice, olive oil, and salt.
Category Traditional recipes
YieldServes 4 (serving size: 1/3 cup)Wondering what to do with your broccoli and cauliflower stalks? Slice them thinly and roast until crispy to coax out a delicious, caramelized flavor. Then, toss the stalks with a tangy vinaigrette to add balance to this easy, elegant salad.Ingredients1 cup thinly sliced, peeled broccoli stems1 cup thinly sliced peeled cauliflower stems2 teaspoons extra-virgin olive oil1/4 teaspoon kosher salt1/4 teaspoon black pepper2 teaspoons red wine vinegar2 teaspoons chopped chivesMixed greens (optional)Nutritional InformationCalories 40Fat 3.
There& 39;s a difference between tahini (sesame paste sold in jars) and tahini sauce (a mixture of tahini, lemon, and garlic). The paste is a great base note for sweet and savory dishes; the sauce is a stand-alone condiment worth drizzling over soups, sandwiches, and much more. Tahini sauce is also essential for great hummus (see box).
Total Time3 Hours 20 MinsYieldServes 12 (serving size: 2/3 cup)Topped with a scoop of vanilla ice cream or Greek yogurt, this simple summer dessert is a great way to satisfy the sweet tooth while reaping the nutritional benefits of summer fruit. One serving boasts over 5g of fiber. Keep the peach slices no less than 1/2 inch thick; any smaller, and they may lose their shape when cooked.
How to Make ItStep 1Process basil, cheese, pine nuts, and garlic in a food processor until finely chopped. Add 1 1/2 tablespoons oil; process until very finely chopped and fully combined, stopping to scrape sides of bowl as necessary. Set aside.Step 2Heat remaining 1 1/2 teaspoons oil in a medium Dutch oven over medium.
Photo: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton CarlYieldServes 4 (serving size: 1/2 cup)What& 39;s better than traditional mashed potatoes? The addition of salty bacon and naturally sweet spuds.Ingredients4 sweet potatoes (about 2 pounds)1 tablespoon softened butter2 tablespoons fat-free milk4 teaspoons maple syrup1 1/4 ounces cooked and crumbled bacon (about 3 slices)Nutritional InformationCalories 268Fat 6.
How to Make ItStep 1Preheat oven to 375°F. Coat a 6-cup, preferably oval, baking pan or dish with cooking spray.Step 2Combine rhubarb, apples, granulated sugar, 2 tablespoons flour, vanilla extract, and cinnamon in a medium bowl; toss well, and place in prepared baking dish.Step 3Combine remaining 6 tablespoons flour, oats, and brown sugar in a bowl; mix well.
YieldServes 4 (serving size: 1 1/4 cups salad and 2 tbsp. cheese)This vegetarian main-dish salad is the epitome of flavor balance. Slightly bitter quinoa and radicchio are tempered by creamy goat cheese and toasty pine nuts, while earthy beets get brightened by dill’s distinctive zip. You can also serve this as a side dish to serve 8; it would be stunning on a patter to pass at a dinner party.
Total Time4 Hours 30 MinsYieldServes 10 (serving size: 1 frozen pop)These just might be the most sophisticated ice pops we& 39;ve ever had. Beautiful swirls of barely sweetened blueberries mingle with a tangy yogurt mixture flavored with floral honey and lavender. Reach for regular whole-milk yogurt here instead of Greek yogurt; the texture is looser, and the flavor is richer and less tart.
Add fresh curry paste to canned coconut milk and nut butter, and you have an instant, wonderfully complex satay sauce. Use as a dip, in stir-fries, or drizzled on this gluten-free veggie bowl. If you don’t have a spiralizer, you can use a julienne peeler or the shredding blade of your food processor.
Precooked lentils are a healthy cook& 39;s ally, adding instant fiber and protein to any dish while saving nearly 30 minutes of stovetop simmering. Here we pulse the lentils in a food processor as part of a rustic tapenade for crostini. Castelvetrano olives are worth seeking out—you’ll find them on most olive bars—and their vibrant green color is hard to miss.
This approach makes pesto that& 39;s less grassy and intense than raw basil versions, with rounded, balanced flavor. It& 39;s good to use a mellow, mild olive oil here so it doesn& 39;t detract from the fresh herbs. We also prefer Parmigiano-Reggiano cheese in pesto because it’s milder than super-sharp sheep’s-milk pecorino romano.
Wax beans are basically pale yellow green beans, with a lovely color and mild flavor. You can use both beans or either kind for this recipe. Rather than boiling the green beans, we simmer them and let the liquid evaporate so the beans are crisp-tender and lightly seared. This simple side is a great alternative to salad and pairs well with hearty dishes like baked pasta as well as lighter seared or baked fish.
YieldServes 4 (serving size: about 4 stuffed shells)Jumbo stuffed shells are your weeknight answer to homemade lasagna: Instead of endless layers, spoon a single vegetable mixture into each shell, and bake 12 minutes or until the cheese melts. Shells are also easy and fun to serve—you’ll know exactly how many equal a serving.
Super-moist and super-easy, this quick bread gets a triple hit of coconut goodness from coconut sugar (you can sub light or dark brown sugar), canned coconut milk, and melted coconut oil—but the finished bread tastes deliciously subtly of the fuzzy nut. (No worries—it does not taste like tanning lotion!
Tahini does wonders in desserts: Like peanut butter, it rounds out and deepens other flavors with a nuttiness that cuts through the sweetness. Both staples of Middle Eastern cuisine, tahini and dates simply belong together—on toast, in cakes, or in a cold, creamy milkshake. Dates are naturally so sweet that combining them with frozen yogurt turned out to be too cloying.
How to Make ItStep 1Trim squash ends, and halve squash crosswise. Using a spoon, carefully scoop out inner seeds from each squash, removing as little flesh as possible. Cut squash into large noodles using a spiralizer. Place squash noodles between 2 layers of paper towels. Let stand at room temperature until dry, about 3 hours.
YieldServes 4 (serving size: 2 slices)A classic Vietnamese sandwich gets reincarnated as a cheesy pizza. Is this even legal? Carrots, cucumber, and radish are quick-pickled and piled high for superb crunch. The classic banh mi odyssey calls for pork and pâté, though our meatless version is plenty satisfying.
Think of chopped falafel as a tasty, protein-packed crouton—it adds texture to the salad and turns a simple side into a substantial main dish. We chose a Mediterranean theme here, but you could use any nuts, cheeses, or vegetables you like. Serve with (what else?) toasted whole-wheat pita wedges and creamy hummus, or simply toasted whole-grain bread.
YieldServes 4 (serving size: about 1 1/3 cups)A generous splash of light coconut milk enriches this dairy-free chowder, making it creamy while offering a faint sweet flavor that enhances the sweetness of the corn. A spoonful of flour also helps to thicken the broth; for a gluten-free version, you can try substituting 1 1/2 teaspoons cornstarch (you might need to simmer longer to get it to thicken).
Yield4 servings (serving size: about 1 cup hash, 1 poached egg, and about 1 1/2 cups frisée)ByJeanne KelleyOctober 2010To save time, you can purchase precooked, vacuum-packed beets at many markets in the produce section.Ingredients2 tablespoons extra-virgin olive oil, divided1 cup finely chopped onion2 cups cubed peeled Yukon gold potato (about 3/4 pound)2 cups cubed peeled sweet potato (about 3/4 pound)1 tablespoon chopped fresh sage, divided3 garlic cloves, minced1 cup cubed peeled cooked beets (about 1/2 pound)1/2 teaspoon salt, divided1/2 teaspoon black pepper, divided5 teaspoons red wine vinegar, divided4 large eggs1/2 teaspoon Dijon mustard6 cups torn frisée or curly endiveNutritional InformationCalories 329Fat 11.