Sheet-Pan Garlicky Shrimp and Veggies

 

Ingredients

• 1/4 c. 

  extra-virgin olive oil, plus more for drizzling

• 3 

  cloves garlic, grated

• 1 tsp. 

  crushed red pepper flakes

• 1/4 c. 

  chopped fresh parsley, plus more for garnish

• Kosher salt

• Freshly ground black pepper

• 1 lb. 

  shrimp, peeled and deveined

• 2 

  yellow onions, peeled and cut into wedges

• 1 

  head broccoli, cut into florets

• 2 

  red bell pepper, seeds and ribs removed, thinly sliced

• 
  

• Directions
  • Preheat oven to 400º. In a small bowl, combine olive oil, garlic, red pepper flakes and parsley and season with salt and pepper. Toss in shrimp and set aside to marinate.
  • Meanwhile, on a rimmed half sheet pan, toss onions, broccoli, and red bell pepper with a drizzle of olive oil and season with salt and pepper. Spread out in a single layer and roast for 20 minutes.
  • Pour shrimp and marinade over roasted vegetables and toss together. Spread out in a single layer and roast again until shrimp is pink and lightly toasted, 5 minutes. Serve immediately.

Taco Salad

 

Ingredients

• 1 lb. 

  ground beef

• Kosher salt 

• Freshly ground black pepper

• 2 Tbsp. taco seasoning
• 2 Tbsp. 

  tomato paste

• 2 c. 

  (or more) vegetable oil

• 2 

  (4") corn tortillas, cut into 1/4" strips

• 2 

  heads romaine, chopped

• 2 1/2 c. 

  halved cherry tomatoes

• 1 

  (15-oz.) can black beans, drained, rinsed

• 1 c. 

  shredded cheddar

• 1/2 c. 

  pico de gallo

• 1/4 c. 

  chopped fresh cilantro

• 1/2 c. 

  sour cream

Directions

• In a large cast-iron skillet over medium-high heat, cook beef, breaking up into small pieces with a wooden spoon; season with salt and pepper. Add taco seasoning, tomato paste, and 2 tablespoons water. Cook, stirring occasionally, until beef is browned and cooked through, about 5 minutes. Remove from heat.
• Into another large skillet, pour oil to a depth of 1/2". Heat over medium-high heat until hot but not smoking. Fry tortilla strips until golden brown, about 2 minutes. Transfer to a paper towel-lined plate; immediately season with salt.
• In a large bowl, season lettuce with a pinch of salt. Add tomatoes, beans, and beef and toss to combine. Top with cheese, pico de gallo, cilantro, and tortilla strips. Dollop with sour cream.

Miso Salmon & Farro Bowl

 

Ingredients

• 1 

  (1") piece ginger, peeled, grated

• 3 Tbsp. 

  white miso paste

• 1 Tbsp. 

  reduced-sodium soy sauce

• 1 tsp. 

  toasted sesame oil

• 3 

  cloves garlic, grated or finely chopped, divided 

• 4 Tbsp. 

  unseasoned rice vinegar, divided

• 3 Tbsp. 

  plus 1 tsp. light brown sugar, divided

• 2 

  pinches of crushed red pepper flakes, divided

• 4 

  (6-oz.) fillets salmon

• Kosher salt 

• 2 c. 

  shredded red cabbage 

• 1 c. 

  uncooked farro, rinsed, drained

• 3 

  scallions

• 5 Tbsp. 

  neutral oil, divided

• 2 Tbsp. 

  chopped fresh cilantro leaves, plus more for serving 

• 1 

  Persian cucumber, thinly sliced lengthwise 

• 1 

  medium carrot, thinly sliced lengthwise

Directions

• In a small bowl, whisk ginger, miso, soy sauce, sesame oil, 2 grated garlic cloves, 2 tablespoons vinegar, 3 tablespoons brown sugar, and a pinch of red pepper until smooth. Pat salmon dry; season both sides with salt. Spoon miso mixture over salmon and spread to coat. Refrigerate, uncovered, at least 30 minutes or up to 1 hour.
• Meanwhile, in a medium bowl, toss cabbage with 1/2 teaspoon salt and remaining 1 teaspoon brown sugar; set aside until ready to use.
• Fill a medium pot halfway with water; stir in 1 teaspoon salt. Bring to a boil over high heat and add farro. Reduce heat to medium and simmer, stirring occasionally, until farro is tender but slightly chewy, 20 to 25 minutes. Drain and return to pot. Cover and set aside until ready to use.
• Place a rack in upper third of oven; turn on broiler. Line a large sheet tray with foil, then place a wire rack on tray. Arrange scallions on rack and drizzle with 1 tablespoon neutral oil; season with salt. Wipe off a majority of marinade from salmon and arrange on rack next to scallions.
• Broil salmon and scallions, watching closely, until salmon is cooked through and flesh easily flakes with a fork and scallions are charred, 10 to 12 minutes. Let cool slightly.
• Transfer scallions to a cutting board. Finely chop scallions and transfer to a medium bowl. Add cilantro and remaining 1 grated garlic clove, 4 tablespoons neutral oil, 2 tablespoons vinegar, and pinch of red pepper and whisk to combine; season with salt. Add 2 tablespoons scallion dressing to pot with farro and toss until combined.
• Add cucumber and carrots to bowl with cabbage and toss with remaining scallion dressing. Divide farro among bowls or plates. Top with salmon and cabbage salad.

Low-Carb Turkey Gyro Bowl

 

Ingredients

Tzatziki

• 1 

  Persian or 1/2 English cucumber, grated

• 1 

  clove garlic, finely chopped

• 1/2 c. 

  chopped fresh mint

• 1/8 tsp. 

  kosher salt 

Cucumber Salad

• 4 

  Persian or 2 English cucumbers, quartered lengthwise, sliced into 1/4" or 1/2" pieces

• 1/2 

  small yellow onion, finely chopped 

• 1 c. 

  quartered cherry tomatoes 

• 2 tsp. 

  extra-virgin olive oil

• 1/2 tsp. 

  kosher salt 

Cauliflower Rice

• 1 Tbsp. 

  extra-virgin olive oil

• 12 oz. 

  frozen cauliflower rice

• 1 

  clove garlic, finely chopped

• 1/2 tsp. 

  kosher salt

• 1 tsp. 

  finely grated lemon zest

Turkey & Assembly

• 1 Tbsp. 

  extra-virgin olive oil

• 1/2 

  yellow onion, chopped

• 1 lb. 

  ground turkey

• 2 

  cloves garlic, finely chopped 

• 1 tsp. 

  dried oregano

• 1 tsp. 

  smoked paprika 

• 3/4 tsp. 

  kosher salt

• 1/8 tsp. 

  freshly ground black pepper

• Peperoncini, for serving

Directions

• Tzatziki

  In a medium bowl, toss cucumber, garlic, yogurt, mint, and salt until combined. Let sit at room temperature until ready to use.

• Cucumber Salad

  In a large bowl, toss cucumbers, onion, tomatoes, oil, and salt until combined. Let sit at room temperature until ready to use.

• Cauliflower Rice

  1. In a large skillet over medium heat, heat oil. Add cauliflower rice (still frozen is fine), shake pan so rice is in an even layer, and cover. Cook, undisturbed, 8 minutes.
  2. Uncover and stir in garlic and salt. Cook, stirring frequently, until cauliflower is until some pieces of cauliflower are beginning to brown and garlic is fragrant, about 2 minutes.
  3. Transfer cauliflower rice to a large bowl, stir in lemon zest, and cover to keep warm.

• Turkey & Assembly

  1. Step 1In same skillet over medium-high heat, heat oil. Add onions and cook, stirring occasionally, until starting to soften and are translucent, about 5 minutes. Add turkey, garlic, oregano, paprika, salt, and pepper and cook, breaking up turkey into smaller pieces and stirring occasionally, until turkey is no longer pink and liquid is evaporated from bottom of pan, 6 to 8 minutes.
  2. Divide cauliflower rice, turkey, and cucumber salad among bowls. Top with a dollop of tzatziki. Serve with peperoncini alongside.

Cauliflower Fried Rice

 

Ingredients

• 1 

  small head of cauliflower or 1 (10- to 12-oz.) bag pre-riced cauliflower

• 3 Tbsp. 

  reduced-sodium soy sauce

• 2 Tbsp. 

  mirin

• 1 tsp. 

  granulated sugar

• 1/4 c. 

  neutral oil

• 2 

  shallots, thinly sliced

• 2 

  large eggs, beaten to blend

• 1 

  carrot, cut into 1/4" matchsticks

• 3 

  cloves garlic, finely chopped

• 1/2 c. 

  frozen peas

• Kosher salt

• Freshly ground black pepper

• 2 

  scallions, thinly sliced

• Sesame seeds, for serving (optional)

Directions

• Cut cauliflower into florets. In a food processor, pulse florets until rice-sized pieces form. (Skip this step if using pre-riced cauliflower.) Place cauliflower in a clean kitchen towel. Squeeze out excess moisture. (Do this with pre-riced cauliflower as well to ensure rice is dry.)
• In a small bowl, stir soy sauce, mirin, and sugar; set aside.
• In a large nonstick skillet or wok over medium-high heat, heat oil until just shimmering. Add shallots and cook, stirring occasionally, until golden brown, 1 to 2 minutes. Transfer shallots to a paper-towel lined plate. Discard all but 1 Tbsp. oil from skillet.
• In same skillet over medium-high heat, cook eggs, stirring occasionally, until scrambled, about 30 seconds. Transfer eggs to a small bowl.
• In same skillet over medium-high heat, cook carrots, garlic, and peas, stirring frequently, until warmed through, about 30 seconds. Add cauliflower and stir to combine. Cook, stirring occasionally, until vegetables are slightly softened, about 2 minutes.
• Increase heat to high. Add reserved soy sauce mixture and cook, stirring frequently, until liquid is mostly evaporated, about 1 minute. Stir in eggs; season with salt and pepper.
• Divide fried rice among small bowls. Top with shallots, scallions, and sesame seeds (if using)

Indian Butter Chickpeas

 

Ingredients

• 4 Tbsp. 

  unsalted butter

• 1 

  yellow onion, finely chopped

• 1 tsp. 

  (or more) kosher salt, divided

• 1/2 c. 

  tomato paste

• 1/2 

  serrano chile, seeded, finely chopped

• 1 Tbsp. 

  grated or finely chopped peeled ginger

• 2 

  (14.5-oz.) can chickpeas, drained, rinsed

• 1/8 tsp. 

  baking soda

• 1 tsp. 

  garam masala

• 1 tsp. 

  ground cumin

• 1 tsp. 

  Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)

• 1 c. 

  heavy cream

• 1 Tbsp. 

  dried fenugreek leaves or kasoori methi (optional)

• 1/4 c. 

  finely chopped fresh cilantro

• Cooked jasmine rice or naan, for serving

Directions

• 
  
• In a large, high-sided skillet over medium heat, melt butter. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Add tomato paste and cook, stirring constantly, until darkened, 4 to 5 minutes. Add chile and ginger and cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more. 
• Add chickpeas and baking soda and stir to combine, then add garam masala, cumin, and chili powder and cook, stirring frequently, until fragrant and incorporated, about 30 seconds.
• Stir in cream, fenugreek (if using), 1/2 teaspoon salt, and 1 cup water. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce is reduced, 10 to 15 minutes. 
• Divide rice among bowls or plates. Season chickpeas with salt, if needed, then top with cilantro. Spoon chickpeas over rice.

Harvest Bowls

 

Ingredients

For the dressing

• 1/4 c. 

  apple cider

• 1/4 c. 

  apple cider vinegar

• 2/3 c. 

  olive oil

• 1/2 

  shallot, minced

• 1 Tbsp. 

  Dijon mustard

• 1 tsp. 

  honey

• kosher salt

• Freshly ground black pepper

For the bowls

• 1 lb. 

  Brussels sprouts, trimmed and halved

• 1 

  red onion, sliced

• 2 

  sweet potatoes, cut into small cubes

• 2 Tbsp. 

  olive oil, divided

• 1 tsp. 

  dried thyme

• kosher salt

• Freshly ground black pepper

• 3 c. 

  sliced grilled chicken

• 2 c. 

  finely sliced kale

• 1/2 c. 

  dried cranberries

• 1/2 c. 

  sliced almonds

• 1/4 c. 

  shaved Parmesan

• 3 c. 

  cooked brown rice

Directions

1. Preheat oven to 425. On a large, parchment lined baking sheet, mix Brussels sprouts, sweet potato and red onion with 1 tbsp olive oil. Season with salt and pepper and thyme. Bake until vegetables are tender, 25-30 minutes.
2. Meanwhile, make the vinaigrette. In a large bowl, whisk cider, vinegar, olive oil, shallot, mustard and honey until smooth and combined. Season with salt and pepper.
3. In a medium bowl, mix kale with cranberries and almonds. Add 1/3 c prepared dressing to the salad and toss.
4. Assemble bowls: top 1 cup rice with 1 cup roasted vegetables, 1/2 cup salad, and 1 cup chicken. Top with a drizzle of dressing and serve.

Cottage Cheese Alfredo

 

Ingredients

• Kosher salt 

• 8 oz. 

  dry fettuccine

• 1 Tbsp. 

  extra-virgin olive oil 

• 1 1/4 c. 

  low-fat cottage cheese

• 1 c. 

  2% milk

• 1 oz. 

  Parmesan, shredded (about 1/3 c. packed)

• 2 

  small cloves garlic, finely chopped

• 3 Tbsp. 

  unsalted butter, softened 

• 1 Tbsp. 

  all-purpose flour

• 3 oz. 

  baby spinach

• Crushed red pepper flakes

Directions

1. In a large pot of boiling salted water, cook fettuccine, stirring occasionally, until very al dente, about 1 minute less than package instructions. Reserve 1/2 cup pasta water. Drain pasta and transfer to a large bowl. Add oil and toss to combine.
2. Meanwhile, in a blender or food processor, pulse cottage cheese, milk, Parmesan, garlic, butter, flour, and 1 teaspoon salt until smooth. Transfer sauce to a large skillet. Bring to a simmer over medium heat and cook, stirring frequently with a heatproof spatula, until thickened, 8 to 10 minutes. Add spinach and stir until wilted.
3. Add pasta to skillet and toss in sauce to coat, using pasta water to loosen sauce if it becomes too thick.
4. Divide pasta among bowls. Top with red pepper.