Sweet potato, red bell pepper, and baby kale make this quick curry hearty and colorful. These vegetables make the meat almost secondary; just 12 ounces will go far here. If you can’t find baby kale, you can use spinach or lacinato kale cut into 1-inch pieces. Use the rest of the can of coconut milk from the satay to enrich the sauce in the curry.
Fresh asparagus and peas lend a bright spring flavor to the classic bacon, egg yolk, and Parmesan carbonara sauce. To get just the right amount of drippings for the base of the sauce, go for center-cut bacon and cook it slowly over low heat. After cooking the asparagus, remove the skillet from the heat for a minute to cool down before combing the pasta with the egg-yolk sauce; back on the heat, stir the pasta gently but constantly so you don& 39;t end up with scrambled eggs.
Thanks to delicate whole-wheat pastry flour, these dumplings simmer to puffy, light perfection. This chicken recipe is the type that epitomizes the point I’ve tried to make in my book: You can rethink classic recipes using healthier whole grains, without compromising flavor or texture.IngredientsCooking spray1 pound skinless, boneless chicken thighs, cut into bite-sized pieces1 tablespoon canola oil1 cup chopped onion1 cup cubed peeled turnip3/4 cup thinly sliced celery3/4 cup chopped carrot1 tablespoon chopped fresh thyme4 cups unsalted chicken stock (such as Swanson)1 bay leaf1 teaspoon kosher salt, divided1/2 teaspoon freshly ground black pepper1 1/2 tablespoons whole-wheat pastry flour3 tablespoons water4 ounces whole-wheat pastry flour (about 1 cup)1 teaspoon baking powder2 tablespoons chilled butter, cut into small pieces1/4 cup chopped fresh flat-leaf parsley1/2 cup nonfat buttermilkNutritional InformationCalories 276Fat 9.
YieldServes 4 (serving size: about 1/4 cup)This hearty condiment can stand up to just about anything, from charred flank steak to grilled halibut. If you can’t find Castelvetrano olives, pick out the mildest green olives you can find.Ingredients1/2 cup quartered cherry tomatoes1/4 cup chopped roasted red peppers4 pitted and quartered Castelvetrano olives2 tablespoons golden raisins2 tablespoons chopped fresh parsley2 teaspoons sherry vinegar2 teaspoons extra-virgin olive oilNutritional InformationCalories 50Fat 3gSatfat 0gUnsatfat 2gProtein 0gCarbohydrate 5gFiber 0gSugars 4gAdded sugars 0gSodium 156mgCalcium 1 DVPotassium 2 DVHow to Make ItStir together quartered cherry tomatoes, chopped roasted red peppers, pitted and quartered Castelvetrano olives, golden raisins, chopped fresh parsley, sherry vinegar, and extra-virgin olive oil in a bowl.
YieldServes 8 (serving size: 1 pie)Perfectly flaky pies from your air fryer? You bet! Store-bought piecrust is a smart shortcut; it bakes up nice and flaky in the air fryer.Naturally, fresh peaches will make the best filling, but you can use thawed frozen peaches if the fresh kind aren’t in season. Don’t toss out the leftover peach juice—simmer it down in a small saucepan until thickened for a fantastic ice cream topper.
This vibrant magenta smoothie bowl is as delicious as it is beautiful. Dragon fruit doesn& 39;t have much flavor (but loads of color), which lets the other ingredients, like delicately sweet almond milk, tangy kombucha, and tart pineapple shine. You can& 39;t go wrong with tropical fruit toppers, but pineapple is quite striking when paired with pepitas and bee pollen.