Recipes

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Shrimp and Grits

How to Make It

Step 1

Make grits: In a large pan, bring milk, 3 cups water and 1/4 teaspoon salt to a boil. Add cornmeal in a steady stream, whisking, until no lumps are visible. Cover, reduce heat to low and simmer, stirring and scraping pan every 10 minutes, until tender, 35 minutes. Uncover; cook 5 minutes longer, stirring.

Step 2

While grits cook, fry bacon in a large skillet over medium heat, turning, until crisp, 5 to 6 minutes. Drain on paper towels. Let cool; crumble.

Step 3

Add bell peppers, white parts of scallions, 1/8 teaspoon salt and 1/4 teaspoon pepper to skillet with bacon fat. Sauté until bell peppers are crisp-tender, 7 minutes. Stir in shrimp, pepper sauce and 1/2 cup water. Sauté until shrimp turn almost opaque, 3 minutes. Remove from heat.

Step 4

Remove grits from heat; stir in cheese. Divide among 4 bowls; top with shrimp mixture. Garnish with bacon and scallion greens.

Giardiniera

How to Make It

Step 1

In a large pot, bring 3 cups water to a boil with vinegar, agave, bay leaf, celery seeds, fennel seeds and salt.

Step 2

Once brine is boiling, add vegetables and return to a boil. Remove from heat and allow vegetables and brine to cool to room temperature.

Step 3

Strain mixture through a fine-mesh sieve, collecting liquid in a container below. Discard bay leaf and transfer pickled vegetables to 3 pint-size (500ml) sterilized glass jars with tightly fitting lids. Pour reserved vinegar mixture over vegetables. If liquid doesn’t reach top of jars, add a little extra water or vinegar. The pickled vegetables will keep in the refrigerator for up to 2 weeks.

Adapted with permission from Eating in Color, by Frances Largeman-Roth. Stewart, Tabori & Chang; January 2014.

Mixed-Veggie Bánh Mì

How to Make It

Step 1

In a large skillet, combine carrot, sugar, salt and vinegar; cook over medium heat, stirring occasionally, until sugar has dissolved, 2 to 3 minutes. Spread out on a plate and refrigerate until chilled.

Step 2

In a mini food processor, puree hearts of palm with oil and lime juice until smooth.

Step 3

Open baguette pieces. Spread half of hearts of palm on cut sides (reserve remaining spread). Arrange cucumbers on bottom half, followed by avocado, pickles, jalapeño, onion, carrot and cilantro. Close sandwiches and serve.

Sunflower-Wheat Loaf

How to Make It

Step 1

Dissolve yeast in warm water in a large bowl; let stand 5 minutes.

Step 2

Lightly spoon whole wheat flour into dry measuring cups; level with a knife. Add whole wheat flour, honey, oil, molasses, and salt to yeast mixture, stirring well to combine. Cover and let stand at room temperature 1 hour to create a sponge.

Step 3

Add wheat germ and cornmeal to sponge. Lightly spoon bread flour into dry measuring cups; level with a knife. Add 1 cup flour to sponge; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Knead in sunflower seeds and blueberries.

Step 4

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)

Step 5

Punch dough down. Cover and let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Coat dough with cooking spray. Cover and let rise 45 minutes or until doubled in size.

Step 6

Preheat oven to 375°.

Step 7

Uncover dough; bake at 375° for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

Mediterranean Salad Jars

How to Make It

Step 1

In a medium bowl, combine sun-dried tomatoes and reserved oil, red wine vinegar, honey, lemon-juice, dill, basil, red pepper flakes, salt , and pepper. Add chickpeas and toss.

Step 2

Using 4 jars, layer artichokes, carrots, and quinoa. Spoon on chickpeas and vinaigrette. Layer on cucumbers, feta, arugula, and seeds. Add an egg to each jar. Seal and refrigerate up to3 days.

Step 3

To serve, add 1/4 of the avocado and a squeeze of lime, if desired.

Peanut-Chicken Bowls

How to Make It

Step 1

Heat olive oil in a frying pan over medium-high heat. Add chicken and sauté for 7 to 8 minutes, until browned. Add soy sauce and sriracha , and cook another 3 to 4 minutes , until chicken is full y cooked.

Step 2

While chicken is cooking, in a medium bowl, mix with a whisk peanut butter, soy sauce, lime juice, honey, and ginger. Add water , a teaspoon at a time, whisking to combine. Divide the vegetables among 4 containers .

Step 3

Remove chicken from heat and divide equally among the containers. Top with dressing, and peanuts and sesame seeds , if desired. Bowls will keep in fridge up to 5 days.

Honey Sriracha Meatballs

How to Make It

Step 1

Preheat oven to 375 °F. Line a baking sheet with foil. Spray with nonstick cooking spray and set aside.

Step 2

In a large bowl, mix together ground turkey, bread crumbs, eggs, green onions, garlic powder, salt, and pepper. Once combined, shape into about 1.5 -inch balls (roughly 40 meatballs ). Place on baking sheet , spaced well apart .

Step 3

Bake the meatballs for about 25 minutes , or until they are browned and cooked through.

Step 4

While the meatballs are in the oven, place sriracha, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat ; whisk to combine. Bring to a boil, whisking continuously. Once the sauce is boiling, reduce heat. Take 1 to 2 tablespoons of the sauce out of the saucepan and put in a small bowl. Add cornstarch and stir with a fork. Once combined, add the mixture back to the saucepan (to help sauce thicken ). Simmer the sauce for about 10 minutes. When the meatballs are done, place them into the saucepan and toss to coat .

Step 5

Add 4 meatballs to a container with some rice or quinoa, if desired. Top with sesame seeds, if desired, and more green onions. Meatballs will keep, refrigerated, up to 4 days.

Squash Tacos with Avocado

Step 1

Preheat oven to 425°F. Spread squash on a large, rimmed baking sheet. In a small bowl, stir together chili powder, garlic, oil, 1/4 tsp. salt and 1/8 tsp. pepper; pour over squash and toss to coat. Roast squash, turning once, until blistered in spots and tender when pierced with a knife, about 20 minutes.

Step 2

Warm a large skillet over medium-high heat. Working in batches, toast tortillas, turning once, until charred, about 2 minutes per side. Transfer tortillas to a clean kitchen towel and wrap up to keep warm. Repeat with remaining tortillas.

Step 3

Fill tortillas with squash, avocado, cilantro and onion, dividing evenly. Serve with lime wedges.

Classic Beef Stew

Step 1

In a slow cooker, combine cornstarch, rosemary and 1/4 tsp. each salt and pepper. Add beef and toss to coat. Stir in shallots, potatoes, carrots, celery, mushrooms, tomatoes, chicken broth and Worcestershire sauce. Cover and cook on low until meat and vegetables are tender, 5 to 6 hours.

Berry Power-Up Smoothie

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