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Vegetarian Antipasto SaladIngredients2 Tbsp. red wine vinegar2 tsp. lemon zest2 Tbsp. lemon juice6 pepperoncini, chopped...
16/01/2025

Vegetarian Antipasto Salad

Ingredients
2 Tbsp. red wine vinegar
2 tsp. lemon zest
2 Tbsp. lemon juice
6 pepperoncini, chopped, plus 2 Tbsp pickling liquid
1 Tbsp. dried oregano
2 tsp. Dijon mustard
1 small clove garlic, grated
Kosher salt and pepper
1/3 cup olive oil
1 small red onion, finely chopped
1 15-oz can chickpeas, rinsed
1 pt. grape tomatoes, halved
1/2 cup extra-small mozzarella balls (perlini)
2 ribs celery, thinly sliced
1/2 English cucumber, cut into 1/4-in. pieces cut into 1/4-in. pieces
1/2 head iceberg lettuce, cored and chopped
1/2 head radicchio, cored and chopped
1/2 cup flat-leaf parsley, roughly chopped
Directions
Step 1
In large bowl, whisk together vinegar, lemon zest and juice, pepperoncini pickling liquid, oregano, mustard, garlic and 1/2 teaspoon each salt and pepper; whisk in oil. Stir in onion and pepperoncini and let sit 5 minutes.
Step 2
Add chickpeas, tomatoes, mozzarella balls, celery and cucumber and toss to combine, then toss with lettuce, radicchio and parsley.

Pork and Scallion Kebabs with Herbed CouscousIngredients1 lemon1 clove garlic, pressed or finely grated1 Tbsp. olive oil...
16/01/2025

Pork and Scallion Kebabs with Herbed Couscous

Ingredients
1 lemon
1 clove garlic, pressed or finely grated
1 Tbsp. olive oil
Kosher salt and pepper
1/2 lb. pork tenderloin
2 scallions, each cut into four 2-inch pieces
1/2 cup couscous
1/2 cup plus 2 tablespoons boiling water
1/4 cup mint leaves, finely chopped
1/4 cup flat-leaf parsley, finely chopped
1 Persian cucumber, cut into very small pieces
1/2 oz. feta cheese, crumbled
Directions
Step 1
Heat grill or grill pan to medium-high. Into medium bowl, finely grate zest of lemon; transfer half to second bowl. Into 1 bowl, squeeze in 1 tablespoon lemon juice. Add garlic, oil, and 1/8 teaspoon each salt and pepper and stir to combine. Thinly slice pork on a diagonal, add to bowl along with scallions and toss to coat.
Step 2
To second bowl, add couscous and toss to combine. Add boiling water, cover and let sit until water is absorbed, about 10 minutes.
Step 3
Meanwhile, thread pork and scallions onto skewers and grill until pork is just cooked through, 2 to 3 minutes per side. Squeeze remaining lemon juice on top; transfer half to plate and transfer remaining pork and scallions to airtight container for lunch the next day.
Step 4
Fluff couscous and transfer half to container for lunch the next day. Toss remaining couscous with mint, parsley, cucumber, and feta. Serve herbed couscous with pork and scallions.

Seared Salmon with Spiced Sweet PotatoesIngredients4 small sweet potatoes (about 2 pounds), cut into 2-inch pieces3 Tbsp...
14/01/2025

Seared Salmon with Spiced Sweet Potatoes

Ingredients
4 small sweet potatoes (about 2 pounds), cut into 2-inch pieces
3 Tbsp. olive oil, divided
1 Tbsp. coriander seeds, crushed
1 red chile, thinly sliced
Kosher salt and pepper
2 Tbsp. clementine juice
1 tsp. honey
1 tsp. grated peeled fresh ginger
1 tsp. white wine vinegar
1 1/4 lb. skinless salmon fillet, cut into 4 portions
Chopped cilantro leaves, for serving
Directions
Step 1
Heat oven to 425°F. On rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil, then with coriander, chile, and 1/2 teaspoon each salt and pepper. Roast until golden brown and tender, 20 to 25 minutes.
Step 2
Meanwhile, in small bowl, whisk together clementine juice, honey, ginger, vinegar, and 1 tablespoon oil.
Step 3
Heat remaining tablespoon oil in large skillet on medium-high. Season salmon with 1/2 teaspoon each salt and pepper and cook until golden brown and just opaque throughout, 5 to 6 minutes per side. Serve with sweet potatoes, drizzle with vinaigrette and sprinkle with chopped cilantro leaves if desired.

Sheet Pan Chicken FajitasIngredients4 6-oz boneless, skinless chicken breasts2 Tbsp. adobo sauceKosher salt2 peppers (re...
12/01/2025

Sheet Pan Chicken Fajitas

Ingredients
4 6-oz boneless, skinless chicken breasts
2 Tbsp. adobo sauce
Kosher salt
2 peppers (red and yellow; sliced)
1 onion, sliced
1/2 small pineapple, peeled and cut into matchsticks
1 Tbsp. olive oil
Tortillas and lime wedges, for serving
Directions
Step 1
Heat broiler. Toss chicken with adobo sauce and 1/4 teaspoon salt. Place on a rimmed baking sheet and broil 6 minutes; transfer to plate. Lower oven temp to 425°F.
Step 2
On same baking sheet, toss peppers, onion and pineapple with olive oil and 1/4 teaspoon salt. Roast 15 minutes.
Step 3
Nestle chicken amid vegetables and roast until chicken is cooked through and vegetables are tender, 5 minutes more. Slice chicken and serve with vegetables, tortillas and lime wedges.

Peanutty Edamame and Noodle SaladIngredients3 bags (8 oz. each) shirataki noodles, rinsed and drained3 cups frozen shell...
10/01/2025

Peanutty Edamame and Noodle Salad

Ingredients
3 bags (8 oz. each) shirataki noodles, rinsed and drained
3 cups frozen shelled edamame
2 cups frozen corn
1/2 cup peanut butter
1/2 cup rice vinegar
1 Tbsp. Sriracha hot sauce, plus more for serving
2 Tbsp. water
1/2 tsp. salt
3 cups shredded carrots
1 pt. grape tomatoes, halved
1 medium Granny Smith apple, quartered and thinly sliced
1/2 cup fresh cilantro, chopped
Directions
Step 1
Heat large saucepot water to boiling on high. Add shirataki noodles, edamame and corn; boil 2 minutes. Rinse and drain well.
Step 2
In large bowl, whisk peanut butter, rice vinegar, Sriracha hot sauce, water and salt. Add shredded carrots, tomatoes, apple, cilantro and noodle mixture. Toss until well coated. Serve with Sriracha.

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