Whether in a large or small household, you often want to cook once and subsequently enjoy an extra meal or two for the effort. When that’s the case in a small household, this Mediterranean-inspired salad won’t get tiring. Healthful high-protein quinoa, grilled summer vegetables, fresh herbs, a lively lemon and olive oil dressing and feta cheese are combined to make a light and refreshing salad for lunch or as a side dish to accompany grilled meats, poultry or seafood.
Boneless skinless chicken breasts are a mainstay of warm-weather grilling. They’re virtually fat-free, are pure protein and if you compare the price per pound with some other proteins, are still fairly affordable. However, if not cooked properly, this part of the chicken can be dry and rather ho-hum.
Southern American meets Italian in this dish of crispy Parmesan- and herb-crusted lamb rib chops paired with a creamy lima bean purée that is perfect for a spring special occasion. Spring lamb is generally associated with Easter and Passover celebrations, but why stop enjoying it just because those holidays have passed? Spring has only just begun, and there’s plenty of American-produced lamb year-round.
A tart or quiche is perfect for breakfast, brunch, lunch or light supper and can be filled with almost anything on hand, making it a flexible option when you need to have your meal bases covered.
We live too far away from restaurants to enjoy the convenience of takeout or home delivery. If we’re in the mood for Asian food, it’s a good 20-minute drive and often not something we feel like doing on a moment’s notice — especially after a long day.
A well-stocked pantry is the way we pull off an authentic Asian-inspired meal when the craving hits.
Here’s a recipe for shrimp scampi that’s sure to get you rave reviews. It’s adapted from one by Ellie Krieger of the Food Network, and it’s a client favorite.
The addition of artichokes (which are best in spring) to this classic Italian-American dish is sheer genius. Artichokes pair well with something acidic, like the lemon juice used in shrimp scampi, and also with something creamy, like the butter that is often used.