Category: New recipes

YieldServes 4 (serving size: 1 pork chop, about 1/2 cup apple slices, and about 3 ounces sprouts)Guaranteed to be a fast favorite, this recipe plays on the sweet-savory match made in flavor heaven: pork + apples. Sautéed apples add a hint of sweetness and delightfully smooth texture to this hearty paleo pork dish.

The key to the dish’s dramatic puff comes from oven spring—the jolt of heat and steam the batter gets when it’s poured into a sizzling hot pan and placed in a cranked-up oven. The butter browns instantly when it’s added to the pan, but pouring in the batter right away keeps it from burning, and the brown butter lends rich nuttiness to the batter.

We thought we had explored every way to enjoy the buttery-rich yumminess of avocados. But then we swooned over a photo of the breaded avocado fries in chef Hans Röckenwagner‘s latest cookbook, Das Cookbook. Röckenwagner, known for applying German cooking techniques to Californian cuisine, features these delightful snacks on the menus at two of his Los Angeles–based cafés.

YieldServes 4 (serving size: 1 1/2 cups salad, 2 patties, and 1 1/2 tablespoons sauce)You can still enjoy all the taste of a juicy, veggie-topped burger without any of the excess calories due to a thick bun or heavy mayo-based sauce. This paleo salad features a hearty burger patty, fresh lettuce and tomatoes, and an herb-y vinaigrette to drizzle atop.

HomeBrussels Sprouts and Sweet Potato Overnight Oats with Pancetta and TahiniWho says you can& 39;t show a little love to sheet pan veggies in the morning? We roasted Brussels sprouts and sweet potatoes to crisp perfection, making them the ultimate addition to a savory bowl of overnight oats. Salty pancetta and a drizzle of tahini add a jolt of flavor and are sure to keep you full until lunch.

HomeMiso-Glazed Banana and Bacon Overnight OatsGet a rockin’ start to your day with our Elvis-inspired savory overnight oats recipe. Miso adds worlds of savory depth to caramelized bananas and crispy bits of bacon. Add any combination of nuts and seeds you like for a crunchy contrast.Ingredients2 teaspoons white miso1 tablespoon water2 teaspoons sesame oil3/4 ounce diced bacon or pancetta1 small banana, sliced crosswise1 tablespoon pumpkin seeds Basic Overnight Oats1/2 teaspoon sesame seedsNutritional InformationCalories 416Fat 18.

Meet your new favorite weeknight meal. Salmon is marinated in an umami-rich, Asian-inspired sauce before being roasted to flaky, melt-in-your-mouth perfection. Paired with creamy roasted butternut squash and earthy Brussels sprouts, this sheet pan dinner hits all the flavor notes of sweet and deeply savory.

Yield4 servings (1 cup of tea and 1 ice cube)Infuse a warm cup of Earl Grey with the flavors of lemon and ginger with these innovative ice cubes. Frozen together, along with throat soothing honey, the ice cubes bring a world of flavor and take a normal cup of tea from basic to impressive.Ingredients3 tablespoons grated ginger4 teaspoons fresh lemon juice3 tablespoons manuka honey3 tablespoons water4 Earl Grey tea bags6 cups boiling waterNutritional InformationCalories 53Fat 0gSatfat 0gMonofat 0gPolyfat 0gProtein 0gCarbohydrate 14gFiber 0gCholesterol 0mgIron 0mgSodium 0mgCalcium 2mgSugars 12gHow to Make ItStep 1In a small mixing bowl whisk ginger, lemon, honey and water until combined.

YieldServes 2 (serving size: 1 parfait)Here’s a sweet and simple protein-rich breakfast for two. Yogurt parfaits always look beautiful but couldn’t be easier to put together. Each bite yields creamy, crunchy, sweetness that will make this breakfast dish a new favorite any time of day. Make these on a lazy weekend morning and enjoy with your loved one or assemble these just before heading to work, and then enjoy at your desk.

Corn isn’t the only grain that pops: Amaranth, quinoa, millet, and sorghum do, too. With the smaller amaranth grains, popping in a dry pan works best; millet and sorghum work better with a little oil in the pan. If you aren’t familiar with the flavor, amaranth has a slightly peppery, pronounced grassy taste.

YieldServes 48 (serving size: 1/4 teaspoon)This is no ordinary seasoned salt! Sprinkle on food right before serving to add a crunchy, earthy taste of the summer. Dust Tomato Salt on deviled eggs or scrambled eggs.IngredientsUnsalted Tomato PasteMaldon sea salt flakesNutritional InformationCalories 1Sodium 219mgCalcium 1mgHow to Make ItStep 1Preheat oven to 225°F.

Cricket flour is high in protein and offers an eco-friendly alternative to large-animal farming. The flour is finely milled, toasty-smelling (with a fragrance similar to roasted almonds), and easy to work into breads, cookies, or snack bars. This no-knead bread recipe benefits from a long, hands-free, room-temperature fermentation period, so plan to start a day ahead of when you plan to serve the bread.

If you are a friend of fungi, you will be happy to hear that mushrooms have been praised for their immune-boosting qualities for centuries. This soup combines the healing powers of mushrooms with fiber-rich barley and Vitamin C-rich kale to help defend against germs and bad bacteria.Ingredients2 teaspoons extra virgin olive oil1 large sweet onion, sliced into half moons4 cloves garlic, minced3 cups chopped mixed mushrooms1 tablespoon low sodium soy sauce4 cups unsalted beef broth1/4 cup quick cooking barley1 cup chopped fresh red kale1 teaspoon fresh chopped thymeNutritional InformationCalories 121Fat 2.

No need to turn to packaged oatmeal with flavor mixes, which are surprisingly high in sodium. Instead, whip up a quick breakfast with fresh fruit and indulgent sweet touches. The amount of water here yields thick, hearty oatmeal; if you prefer yours looser, use 1 cup water. By adding toasted coconut and fresh pineapple, this yummy breakfast bowl packs some serious tropical flavors.

Hash is traditionally a breakfast dish consisting of chopped meat, potatoes, and spices that are mixed together and then cooked either alone or with other ingredients such as onions and garlic. Leftover farro incorporates surprisingly well into a standard breakfast hash. The whole dish is a tasty way to use up bits of this and that, including a little piece of sausage or that one zucchini left in the fridge.

How to Make ItHeat a Dutch oven over medium heat. Add barley to pan; cook 10 minutes or until evenly toasty-brown and fragrant, stirring frequently. Add 8 cups water to pan. Increase heat tohigh, and bring to a boil. Reduce heat, and simmer 30 minutes, uncovered. Strain through a cheesecloth-lined sieve into a heatproof pitcher.

Unlike oatmeal bowls, which are fast enough for busy weekday mornings, whole-grain grits take a little longer to cook and are better suited to weekends. If you’ve ever had instant grits and been disappointed, we understand. The flavor and texture are nowhere near the richness and, well, grit of whole-grain grits.

How to Make ItStep 1Preheat oven to 400°F.Step 2Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add zucchini, shallots, and 1/4 teaspoon salt; sauté 5 minutes or until tender and beginning to brown lightly. Add corn and thyme; sauté 1 minute. Remove from heat; cool slightly.

Step 2Heat oil in a Dutch oven over medium-high. Add tomatoes; cook 4 to 5 minutes, stirring occasionally, until blistered. Reduce heat to medium and add shallots, garlic, and mushrooms; cook 2 to 3 minutes. Add thyme, salt, black pepper, and farro; cook 2 minutes, stirring often. Add white wine, and bring to a boil.

How to Make ItStep 1Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add popcorn; cover and cook 3 minutes or until kernels pop, shaking pan frequently. When popping slows down, remove pan from heat. Let stand 1 minute or until popping stops.Step 2Cook butter in a small skillet over medium heat 3 minutes or until browned and fragrant; stir in 1½ teaspoons oil, salt, and vanilla extract.