Recipes

Thousands of quick and easy recipes for breakfast, lunch, dinner, and even dessert!

Strawberry-Basil Lemon Fizz

All products and services featured are selected by our editors. Health.com may receive compensation for some links to products and services on this website. Offers may be subject to change without notice. © 2017 Health Media Ventures, Inc. Health.com is part of the Time Inc. Food Collection and the MyRecipes Network. All rights reserved. The material in this site is intended to be of general informational use and is not intended to constitute medical advice, probable diagnosis, or recommended treatments. See the Terms of Service and Privacy Policy (Your California Rights)for more information. Ad Choices

Tuna, Bean and Escarole Salad

Need a quick pick-me-up meal? Our Tuna, Bean, and Escarole Salad will help you feel full and energized, and it takes just a few minutes to put together.

Canned tuna has lots of vitamin D and is a rich source of omega-3 fatty acids, including eicosapentaenoic acids (EPAs) and docosahexaenoic acids (DHAs), which are thought to help boost mood. Cannellini beans provide fiber, protein, and iron, and they’re one of the best nutritional sources of potassium. And escarole offers crunch, along with plenty of nutrients.

To make this salad, whisk together lemon juice, garlic, rosemary, salt, and pepper in a small bowl. In a separate serving bowl, combine the escarole, tuna, and beans with roasted bell peppers. Add in the dressing and sprinkle with some ricotta salata or Parmesan.

How to Make It

Step 1

In a small bowl, whisk together lemon juice, garlic, rosemary, salt and pepper. Slowly add oil in a stream, whisking, until emulsified.

Step 2

Combine escarole, tuna, beans and roasted bell peppers in a serving bowl. Gently toss in lemon vinaigrette until coated. Sprinkle with cheese, if desired, and serve.

You May Like

Goat Cheese-Stuffed Jalapeños

How to Make It

Step 1

Preheat oven to 4 25°F.

Step 2

Arrange jalapeños, cut side down, on a baking sheet. Roast for about 5 minutes, until tender. Let cool about 5 minutes, until warm to the touch.

Step 3

Meanwhile, mix cheese and garlic in a medium bowl with your hands, making sure the garlic is evenly incorporated. Mix together pine nuts and thyme in another small bowl.

Step 4

Press a generous amount of cheese mixture into 1 jalapeño half, until just overflowing. Press cheese side of pepper in pine nut mixture until well coated, then place on a baking sheet, cheese side up. Repeat with remaining jalapeños.

Step 5

Bake until cheese begins to melt and pine nuts turn golden, about 5 minutes. Turn oven to broil, and cook until pine nuts are slightly golden brown, 2 to 3 minutes more.

Adapted from True Roots: A Mindful Kitchen with More Than 100 Recipes Free of Gluten, Dairy, and Refined Sugar. Copyright © 2018 by Kristin Cavallari.

Tuna "Poke" Burger Lettuce Wraps

Using a sharp knife, trim any sinew from fish. Cut into 1/4-inch cubes and put in a medium bowl. Add cilantro, ginger, scallions, sesame oil, olive oil, garlic and salt; use your hands to mix gently but thoroughly. Cover and refrigerate mixture until very cold, about 30 minutes.

With slightly moistened hands, form tuna mixture into 4 3/4-inch-thick patties. Place on a plate, cover and refrigerate until firm, about 15 minutes. Spread sesame seeds on a rimmed baking sheet or plate and coat each burger on both sides with seeds, pressing gently to help them adhere.

Heat a large cast-iron or nonstick skillet over medium-high heat; add a thin film of canola oil to skillet. When oil is hot, add burgers and cook until sesame seeds are golden, about 2 minutes. Gently flip burgers and cook opposite side until seeds are golden, about 2 minutes longer. (Burgers will still be very rare in the center.)

Transfer burgers to plates and serve with lettuce leaves. Serve with Spicy Slaw and/or Avocado–Hearts of Palm Salad.
 

Spicy Crab and Avocado Tostadas

How to Make It

Step 1

Preheat oven to 350°F.

Step 2

Place tortillas on a large baking sheet, and bake for 10 minutes, or until crispy. Let cool.

Step 3

Meanwhile, mix together crabmeat, lime zest and juice, mayonnaise, paprika, garlic powder, chopped cilantro, chili flakes, and a pinch of salt in a large bowl until combined. Refrigerate until ready to build the tostada.

Step 4

Place black beans, chili powder, 2 tablespoons water, and a pinch of salt in a blender. Blend until it reaches a smooth, saucelike consistency.

Step 5

Mash avocado with cumin and 1/8 teaspoon salt in a medium bowl.

Adapted from True Roots: A Mindful Kitchen with More Than 100 Recipes Free of Gluten, Dairy, and Refined Sugar. Copyright © 2018 by Kristin Cavallari.

Everything Sprouted Grain Toast With Smoked Salmon

All products and services featured are selected by our editors. Health.com may receive compensation for some links to products and services on this website. Offers may be subject to change without notice. © 2017 Health Media Ventures, Inc. Health.com is part of the Time Inc. Food Collection and the MyRecipes Network. All rights reserved. The material in this site is intended to be of general informational use and is not intended to constitute medical advice, probable diagnosis, or recommended treatments. See the Terms of Service and Privacy Policy (Your California Rights)for more information. Ad Choices

Butternut Squash-Kale Hash

How to Make It

Step 1

Heat 1 1/2 tablespoons of the butter in a large nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned, about 3 minutes. Reduce heat to medium; cook, stirring often, until onion is caramelized, about 10 minutes; add garlic in final 2 minutes. Add kale, salt, and pepper. Cook, stirring, until kale has wilted, about 3 minutes. Transfer to a plate.

Step 2

Increase heat to medium-high. Add remaining 1 1/2 tablespoons butter to skillet; cook until lightly browned, about 1 minute. Add squash and nutmeg; spread in a thin, even layer. Cook, without stirring, until deeply browned on bottom, about 5 minutes. Gently stir; cook, without stirring, for 1 minute. Gently stir in onion mixture; remove from heat.

Step 3

Heat oil in a large skillet over high heat. Break eggs into skillet; cook for 3 minutes for sunny-side up or to desired doneness.

Step 4

Divide hash among 4 plates. Top with eggs. 

Italian Sheet-Pan Chicken With Bread Salad

Aubrie Pick

To toast the fennel seeds, heat them in a small dry skillet over medium, stirring often, for 2 to 3 minutes, or until fragrant. Ask your butcher to cut the chicken into leg, thigh, and breast/wing portions, or substitute an equal weight of chicken parts.

How to Make It

Step 1

Place garlic, onion powder, fennel seeds, oregano, salt, paprika, vegetable juice, and oil in the bowl of a food processor. Puree until it forms a rough paste. Place chicken pieces in a resealable plastic bag. Add the paste to the bag, and rub the marinade all over the chicken pieces. Seal the bag, and marinate in the refrigerator for at least 4 hours and up to 8 hours.

Step 2

Place 1 rack in middle of the oven and another in top third of the oven. Preheat oven to 400°F.

Step 3

Remove chicken from the bag, and arrange the pieces on a rimmed baking sheet. Place in oven on the middle rack, and roast for 30 minutes.

Step 4

Toss diced bread cubes with oil and 1/2 cup of the Parmigiano-Reggiano in a large bowl. When chicken has roasted for 30 minutes, remove baking sheet from the oven, and scatter the bread cubes around the chicken pieces. Return to oven, this time on the top rack, and cook 15 to 20 minutes longer, or until the bread is toasted and the chicken is golden brown and registers 160°F on an instant-read thermometer. Remove from oven, and let chicken rest for 10 minutes.

Step 5

In the same large bowl used for the bread cubes, combine tomatoes, fennel, basil, lemon juice, toasted bread cubes, the remaining Parmigiano-Reggiano, and all of the juices from the cooked chicken tray. Add a bit of oil, if needed, depending on the amount of juice from the chicken, and toss well. Serve the bread salad alongside the roasted chicken.

Adapted from Giada’s Italy. Copyright © 2018 by GDL Foods Inc. Published by Clarkson Potter/ Publishers, an imprint of Penguin Random House LLC.

You May Like