1 pound shrimp, peeled and deveined
2 limes zest
2 tablespoons minced fresh jalapeno
¼ cup finely diced red bell pepper
3 green onions, white and green part, very thinly sliced
2 cups packed shredded sweet potato (this took 1 medium-large sweet potato, peeled and ends trimmed grated on a box grater)
1 T cumin
2 tablespoons minced fresh cilantro
1 clove garlic, minced
1 teaspoon kosher salt
1 cup cherry tomatoes, halved
1 large ripe avocado, diced
¼ cup red onion, very finely diced
1 red fresno chile, minced
2 tablespoons minced fresh cilantro
2 limes juice
Cut shrimp (chopped roughly), and combine with the sweet potatoes, red bell pepper, green onions, jalapeno, cilantro, garlic and salt.
Using clean hands, form 6 equal sized patties from the shrimp and sweet potato mixture. Set the patties aside while you prepare the Avocado Salsa.
For the Avocado Salsa combine all of the ingredients in a medium bowl and gently fold together. Season to taste with kosher salt and set aside.
In a large sauté pan, heat a thin layer of vegetable oil over medium heat. Add a few of the shrimp cakes and cook for about 2-3 minutes each until the bottoms have become golden and crispy.
Flip the cakes and cook another few minutes until the second side is also golden and crispy and the shrimp is cooked to pink.
1 T sesame Oil
2 cups Bok Choy
1 red bell pepper
3 medium scallions
1 T Rice Vinegar
2 slices raw ginger
6 cups Low Sodium Vegetable Broth
2 T Coconut Aminos (Soy Sauce Substitute)
½ tsp miso
8 oz Buckwheat Soba Noodles
Optional – top with boiled eggs
1. Separate the green and white parts of the scallions.
2. Heat the oil in a large saucepan or stockpot over medium-high.
3. Add the bok choy, bell pepper, white part of the scallions and vinegar, and sauté until bell pepper is softened, about 5 minutes. Add the ginger and sauté until fragrant, about 30 seconds.
4. Add the broth, tamari and salt, and then bring to a boil over high heat.
5. Stir in the noodles and bring back to a boil. Reduce heat to medium-low and simmer uncovered until noodles are cooked, about 5 minutes, stirring occasionally.
6. Stir in the green part of the scallions. Adjust seasoning.
7. Ladle into bowls. If desired, serve with hot sauce.
1 teaspoon sesame oil
1 cup frozen peas
2 Jasmine rice, cooked
1 yellow squash, diced
1 zucchini, diced
1 onion, diced
6 scallions, cut diagonally
1 broccoli, cut in small florets
1 red pepper, diced
1 Tablespoon grated ginger
2 clove garlic, minced
1 green pepper, diced
1 T. sweet chili sauce
2 Tablespoons Coconut Aminos
Cilantro- for garnish
1) Heat the oil in a wok. Add the broccoli and pepper and stir-fry, over a high heat, for 3 mins. Add the tofu and cook for 1-2 mins, until crisp.
2) Tip in the rice and stir-fry for 4 mins, breaking up the grains as they warm. Stir through the peas and cook for a further 2-3 mins.
3) Meanwhile, make the sauce. Mix the chilli, garlic, ginger, tamari, sweet chilli sauce and vinegar in a bowl. Pour it over the rice mixture and toss until coated and warmed through. To serve, spoon into bowls and scatter over the sesame seeds and spring onions.
Potatoes are a versatile ingredient in cooking. They can be baked, mashed, fried, boiled or added to roasts, soups, and stews. However, it’s important to know which potato to use in a recipe that will give it the best texture and its own distinct flavor, per Spruce Eats. And if you thought all potatoes were the same, settle in to learn something new.
Most potatoes can be put into two categories — waxy or starchy. Higher starch content can break down or become creamier and they’re best used when making mashed or baked potatoes. Waxy varieties are the types of potatoes that will hold up better to boiling in water, like when you’re making potato salad. Speaking of the popular side dish, nothing is worse than biting into potato salad and getting a mouthful of mushiness. If this is something you’ve struggled with, before you give up on preparing potato salad from scratch, try adding a bit of vinegar to your pot of water.
How vinegar helps potatoes keep their shape
In Our Steps/Shutterstock
Once you’ve determined that you’re using the correct type of potato for boiling, adding vinegar to the pot of water will help them retain their shape. This hack provided by Home Cook World calls for boiling potatoes for 30 minutes and adding a bit of salt and a dash of vinegar to your boiling water at the 13 minute mark. Why is vinegar helpful?
According to Eating Expired, vinegar makes potatoes form a thin crust on their outer layer. This crust is what’s necessary to help them keep their shape and not become mushy or fall apart. Also, it’s important to note that there’s no specific type of vinegar that’s better at this over another. Eatwell 101 reports that using white, apple cider, or red wine varieties of vinegar all work well to keep potatoes in tact.
The next time a recipe calls for boiled potatoes, try adding vinegar to your pot of water to keep your potatoes firm and ensure your recipe is a success.
The best traditional mac and cheese recipes rely on more than just the cheese. They use a bechamel to create a cheese sauce that enrobes the pasta and keeps the dish wonderfully creamy.
It follows, then, that the best vegan mac and cheese recipes rely on more than vegan cheese, too. In fact, plenty of them don’t use any vegan cheese at all, instead enlisting cashews to create the sauce and other powerful ingredients (such as nutritional yeast, miso and mustard) to bring nutty, deep and sharp flavors to the party. Some recipes add tapioca or potato starch to approximate the stretchiness of cheese, vegan or not.
Here, you cook potato, carrot, garlic and onion in a skillet with water and the requisite cashews, then the whole thing gets pureed with the aforementioned flavor boosters to become the sauce. The potato brings that starchiness, the carrot a hint of color.
One warning about this recipe: It makes a lot, filling a deep 12-inch cast-iron skillet. If your household is small, feel free to eat whatever portion you’d like, refrigerate some for the following few lunches
Make Ahead: Assemble and refrigerate for up to 3 days before baking.
- 2 tablespoons extra-virgin olive oil
- 1 medium white or yellow onion (8 ounces), chopped
- 1 teaspoon fine salt, divided, plus more to taste
- 2 garlic cloves, grated or pressed
- 1 medium russet potato (9 ounces), scrubbed and cut into 1/2-inch cubes
- 1 medium carrot (4 ounces), scrubbed and cut into 1/4-inch coins
- 1 cup (4 1/4 ounces) raw cashews
- 2 cups water, plus more as needed
- 5 tablespoons nutritional yeast
- 1 tablespoon white miso
- 1 tablespoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne
- 1 large head broccoli (1 1/2 pounds)
- 1 pound elbow macaroni
- 3/4 cup (2 ounces) vegan panko, such as Kikkoman brand
- 1/4 teaspoon freshly ground black pepper
1 Position a rack in the center of the oven and preheat to 450 degrees.
In a 12-inch cast-iron or other ovenproof skillet over medium heat, heat the oil until it shimmers. Add the onion and 1/2 teaspoon of the salt and cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
2 Add the potato, carrot, cashews and water, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes and carrots are very soft, 10 to 15 minutes. (Add hot water as needed to keep the vegetables just barely covered.) Remove from the heat and let cool for a few minutes.
3 Carefully pour the vegetables and liquid into a blender. Add the nutritional yeast, miso, mustard, smoked paprika, cayenne and 1/4 teaspoon of the salt. Blend on high until the sauce is very smooth, 1 to 2 minutes.
4 Bring a large pot of salted water to a boil. While the water is heating, cut the broccoli stem from the head and use a vegetable peeler to peel the stem’s tough outer layer. Cut the stem in half lengthwise and then into 1/4-inch half moons. Cut the head into bite-size florets.
5 Once the water is boiling, add the pasta and cook until 2 minutes shy of al dente according to the package directions, 3 to 5 minutes. Add the broccoli and cook for the remaining 2 minutes, or until the broccoli is bright green and the pasta is al dente.
6 Drain the pasta and broccoli and return to the pot. Pour in the sauce and stir to fully coat. Return the mixture to the cast-iron skillet and smooth into an even layer.
7 In a small bowl, toss the panko with the remaining 1/4 teaspoon of the salt and the pepper. Sprinkle over the mac and cheese. Bake for 10 to 20 minutes, or until the panko is lightly browned and the sauce starts to bubble. Serve hot.
By Joe Yonan
I LOVE Key Lime Pie! BUT this way of making it has become my favorite dessert!!! This dessert is uncooked except for the pie shell, so making it very healthy, low glycemic and sugar free! The recommendation for eating avocadoes in 1/2 avocado a day for heart health.
Avocado Key Lime Pie
Key Lime Filling
2 ripe avocados
1/2 cup key lime juice
1 Tablespoon gelatin powder
8 oz cashew or sunflower cream cheese, room temperature
2 large Tablespoons of lime zest
1/3 Monk Fruit Sweetener
½ teaspoon stevia (or another ¼ cup sugar)
1 cup coconut milk, don’t shake it, just scoop the creamy part into the food processor
1 gluten free pie crust, baked and cooled
Key Lime Pie Filling
Place the lime juice in a small saucepan, whisk in the gelatin. Gently heat, while stirring, to dissolve the gelatin. Do not boil!
Place cream cheese, coconut milk/cream, lime/gelatin mix, lime zest, sugar, pinch of salt in food processor. Blend really well, you may have to stop and use a spatula to get it off of the sides and then continue blending.
Pour the mixture over the prepared crust, spread the top smooth and place in the fridge to set for at least 6 hours.
Lime Mango Chicken Thighs
1 cup mango chunks
3 tablespoons fresh lime juice (from 2 limes)
1 1/2 to 2 tablespoons Thai fish sauce
2 tablespoons butter
1 tablespoon light brown sugar
2 teaspoons Sriracha
3 large cloves garlic, coarsely chopped
1/2 teaspoon kosher salt
Lime wedges, for serving
1) Combine the mango, lime juice, fish sauce (to taste), oil, sugar, Sriracha, garlic and salt in a blender; puree to form a smooth marinade. Transfer to a quart-size zip-top bag. Add the chicken and seal, pressing as much air out of the bag as possible. Massage to coat, then refrigerate for at least 4 hours and up to overnight.
2) Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.
3) Place the chicken on a broiler pan, allowing some marinade to cling. Broil for about 8 minutes, then use tongs to turn the chicken over and spoon a bit more marinade on the second side. (Discard any remaining marinade, at this point.) Broil for about 9 minutes, until lightly charred around the edges and the chicken is cooked through.
Serve warm, with lime wedges.
Emily and Matt Clifton
In spring and summer, salads are an obvious meal—farmers markets overflow with fresh produce, and salads are a seasonally appropriate way to showcase the lettuces, tomatoes, and other vegetables that are in abundance. When the seasons change, the offerings at the local market change, too, but that doesn’t mean you have to forget about salads for the year.
Hearty cool-weather vegetables like kale and cabbage, fruits like apples and citrus, and grains like spelt and wheat berries all let you make satisfying salads all through the fall and winter. We’ve rounded up 29 of our favorites, from a cabbage salad with roasted onions and a beet and citrus salad with a pine nut vinaigrette to a Caesar that trades romaine lettuce out for kale.
This salad is made with baby kale, goat cheese, and sherry vinegar dressing, but it’s really all about the mushrooms. The key is to cook them until they have a golden crust, just as if you were cooking a steak. We add the mushrooms to the salad straight from the pan, so that their heat wilts the kale slightly.
Making a great salad is all about paying attention to contrasting textures and flavors, and in this case, that means soft and sweet cipollini onion, crispy red cabbage, bitter chicory, crunchy walnuts, and creamy aged goat cheese. For even more flavor, go with a slightly funky aged goat cheese like Humboldt Fog.
Beet and Wheat Berry Salad With Pickled Apples and Pecans
This hearty make-ahead salad pairs chewy wheat berries with sweet roasted beets and sautéed beet greens. We also mix in toasted pecans and pickled apples—pickling the apples both keeps them from turning brown and gives the salad enough acidity to balance out the earthy beets.
Green apples have plenty of tartness without the help of vinegar, so we add them as-is to this bulgur, smoked trout, and radish salad. The stand-out ingredient is candied lemon segments—cooking them in simple syrup softens their edge. Toasting the bulgur before steeping brings out its nuttiness, adding an extra layer of complexity to the dish.
Sweet, earthy beets are one of our favorite ingredients for cold-weather salads, and they’re even better when paired with tangy citrus. There are a million ways to combine the two—to get started, try this salad made with grapefruit, orange, ricotta, and pistachios. We use juice from the fruit in the vinaigrette to give the salad extra citrus flavor.
We use the same basic technique here, matching roasted beets with orange and grapefruit suprèmes and a pine nut vinaigrette. In our experience the best way to roast beets is in airtight foil pouches—that way they steam as they cook, tenderizing faster and losing less moisture.
The unconventional dressing for this salad isn’t actually a vinaigrette at all—we ditch the typical vinegar for Japanese shoyu-dashi. A mixture of soy sauce and dashi, shoyu-dashi gives the dressing a deep, savory note rather than a bright, acidic one. The “vinaigrette” is delicious on all kinds of salads, like this one made with sweet potatoes, arugula, and walnuts.
Kale is significantly tougher than your average salad green, so if you’re going to serve it raw you will need to put in a little work. Massaging the leaves with olive oil is a great way to soften them to a more pleasant texture. From there you can use the kale in whatever salad you like—I love it with a classic Caesar dressing.
You’ve probably come across raisins mixed into salads—this is basically the same idea, but grapes that you oven-dry at home have way better flavor and texture. Here we use them to perk up an otherwise simple salad made with massaged kale, toasted walnuts, and blue cheese.
Too lazy to massage your kale? Lucky for you, there’s a more hands-off way as long as you have a little time. All you have to do is toss the leaves in oil and let them marinate for an hour—it doesn’t get much easier than that. While the kale sits you can make the sumac-seasoned onions and vinaigrette for this simple salad.
Baby kale, on the other hand, doesn’t need any tenderizing—it’s all set to be mixed into a salad with grapefruit, avocado, and tofu. We cook the tofu slowly in a pan to give it a crackly crust and season it with plenty of za’atar. To give the vegan salad some creaminess, we dress it with a mixture of miso and tahini.
Don’t be scared off by the ingredient list—this salad is less daunting than it might look. Besides, it’ll be worth the effort when you taste the mixture of crispy roast potatoes, sweet caramelized shallots, and meaty sautéed shiitake mushrooms. The potatoes take a while to cook—they need to be parboiled before roasting—but that gives you time to work on the other elements of the dish.
As the temperature falls, the quality of citrus you’ll find at the store gets better and better. To do justice to peak-season pomelos, tangerines, and mandarins we cut them into suprèmes, mix with endive, radicchio, escarole, and fennel, and dress with a creamy citrus vinaigrette.
This showstopper of a salad is a great option for holiday parties because most of the prep can be done ahead of time—the hearty brassicas, radishes, potatoes, and cold-weather greens will hold up well in the refrigerator even after being dressed. Feel free to use whatever brassicas look best at the market.
Forget about a steaming bowl of soup—I want a warm salad on a cool day. Brussels sprouts are a natural choice because they take on such a satisfyingly sweet, nutty flavor when cooked. For the ultimate in comfort, try cooking the leaves in bacon fat and serving with crumbled bacon and a hazelnut vinaigrette made with more bacon fat.
Sweet roasted carrots are practically made to be seasoned with warm spices like this blend of ancho chili powder, cumin, and paprika. We incorporate the spices into this salad in two ways, tossing the carrots with some before roasting and using the rest to make a simplified mole-style sauce.
Carrots get served two ways in this colorful salad—pickled and shaved—and are paired with a bold dressing of warm spices bloomed in ghee mixed with yogurt and vinegar. To finish, the salad gets garnished with tart barberries and fresh dill.
Filling, nutritious whole grains are a staple of our favorite fall and winter salads—chewy rye berries are especially good for this recipe with carrots, cilantro, celery, and Marcona almonds. Cook the carrots whole and cut them afterward; they’ll cook more evenly than if you sliced them first.
Nutty spelt is another of our favorite whole grains, and in this salad, we pair it with diced leeks and cremini mushrooms. The creminis are marinated in tart cider vinegar—the acidity complements the earthy grain wonderfully. Grain salads need something fresh in them, so we also mix in sliced cucumber.
You can pick whatever kind of whole grain you like—I like mild-tasting farro—to use in this salad made with roasted fennel. Salty, savory prosciutto and Pecorino are the perfect match for the sweet fennel and hearty grain.
Just because it’s cold outside that doesn’t mean you have to stick with dark flavors. This bright salad, as tasty in January as it is in June, is packed with smoky bacon, broiled Poblano peppers, briny cotija, and earthy chickpeas. I tend to cheat and use canned chickpeas, but starting with dried leads to better flavor and texture.
While it’s known as a health food, we like black rice for its nutty flavor and substantial texture as much as for its nutritional value. Here we make it into a salad with edamame, cabbage, scallions, and cilantro, then serve it with miso-glazed portobello mushrooms to make a more filling meal.
Sautéed mushrooms, celery root, and toasted pine nuts help play up wild rice’s innate earthiness, making for a super-savory side salad. And while it’s perfect for the holiday table, it’s also great just as a side for dinner on a weeknight. If you’re looking for something a little less earthy, with a touch more sweetness, give this version, with dried cranberries and pickled apples, a try.
Celery is often overlooked, but it stars in this tiger salad. Batons of crisp celery are tossed with stems of cilantro, thin slivers of scallion, a few slices of hot chili pepper, and a sweet-tart soy sauce and rice vinegar dressing. The salad is topped off with a generous sprinkling of salty dried shrimp.
This hearty salad eats like a full meal. A base of slightly bitter radicchio and Belgian endives is offset by a rich anchovy vinaigrette, while shaved Parmigiano-Reggiano adds a salty kick, and bread crumbs bring richness to each bite.
Instead of searching the grocery store for wilted, past-prime summer produce, this salad will have you embracing winter. The bitterness of Trevisiano radicchio is balanced out by sweet satsuma mandarins, ricotta Salata, and a mountain of fresh herbs.
1 can (15 ounces) chickpeas, rinsed and
½ teaspoon baking soda (if you’re using canned
¼ cup lemon juice (from 1 ½ to 2 lemons), more to
Zest from 2 lemons- I use a
¾ teaspoon smoked paprika
1 medium-to-large clove garlic, roughly
½ teaspoon fine sea salt, to
½ cup tahini
2 to 4 tablespoons ice water, more as
½ teaspoon ground cumin
1 tablespoon extra-virgin olive
Meanwhile, in a food processor or high-powered blender,
combine the lemon juice, garlic and salt. Process until the garlic is very
finely chopped, then let the mixture rest so the garlic flavor can mellow,
ideally 10 minutes or longer.
Add the tahini to the food processor and blend until
the mixture is thick and creamy, stopping to scrape down any tahini stuck to the
sides and bottom of the processor as necessary.
While running the food processor, drizzle in 2
tablespoons ice water. Scrape down the food processor, and blend until the
mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to
begin with, you might need to add 1 to 2 tablespoons more ice
Add the cumin and the drained, over-cooked chickpeas to
the food processor. While blending, drizzle in the olive oil. Blend until the
mixture is super smooth, scraping down the sides of the processor as necessary,
about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a
super creamy texture.
Taste, and adjust as necessary—I almost always add
another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon
juice for extra zing.
Top with garnishes of your choice, and serve. Leftover
hummus keeps well in the refrigerator, covered, for up to 1