How to Make ItStep 1Place leeks, shallots, and oil in a Dutch oven over medium-low. Cover and cook, stirring occasionally, until vegetables are soft but not brown, 10 to 12 minutes.Step 2Add potatoes, stock, and bay leaves; bring to a boil over high. Reduce heat to medium, and cook until potatoes are tender, 10 to 12 minutes.
In this Asian-inspired overnight oats bowl, crispy red cabbage is sautéed with sesame oil and Sambal Oelek for a breakfast that is sure to awaken the taste buds. Crowned with crunchy cashew topping and crisp green onions, this recipe takes stir-fry to the next level.Ingredients1 tablespoon extra-virgin olive oil2 cups chopped red cabbage1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1 teaspoon toasted sesame oil1 tablespoon Sambal Oelek Basic Overnight Oats1/2 teaspoon sesame seeds1 1/2 tablespoons chopped unsalted cashews1/2 teaspoon crushed red chili flakes1 tablespoon chopped green onionsNutritional InformationCalories 404Fat 21.
Looking for a vegetarian taco salad that you can stretch out for several days of lunches? We’ve given your favorite Tex-Mex salad a wholesome upgrade with nutrient and fiber-dense quinoa, black beans, and chunks of sweet potato.Leaner than ground beef, flank steak delivers a meaty and satisfying serving of protein, while radishes, corn, and chile keep things fresh and crunchy.
A little sweet, a little salty, this vegan cornbread will make even the most staunch Southerner go back for seconds. Made with whole-wheat flour, and a dash of flaxseeds as a binder, it& 39;s sure to be a staple for many holidays to come.Ingredients1 3/4 cups white whole-wheat flour1 tablespoon baking powder1/2 teaspoon kosher salt1/2 cup yellow cornmeal1/2 cup sugar2 tablespoons ground flaxseed3 tablespoons warm water1/2 cup non-hydrogenated vegan butter (such as Earth Balance)1 cup unsweetened non-dairy milkNutritional InformationCalories 196Fat 8.
You don’t need to grill outdoors to get smoky char on this shrimp dish, just a quick spice rub and a hot skillet. The fennel and shallots caramelize and become tender as they roast, and the orange slices become concentrated and fragrant. The multigrain medley is a fun alternative to brown rice; it includes brown, red, and wild rice, plus quinoa.
Here we season quick-cooking scallops with inspiration from Caribbean pepper pot recipes. To get a nice sear on the scallops without any sticking, be sure to thoroughly pat your scallops dry and preheat the skillet until it’s nice and hot.The spicy scallops are cooled by the sweet, minty watermelon salsa.