Serve these peppers as an appetizer on crusty bread or layer them on a sandwich for an instant boost of flavor.”
Ingredients
1 large red bell pepper
1 tablespoon sherry vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh parsley
⅛ teaspoon salt
Directions
1Preheat grill to high.
2Grill pepper, turning occasionally, until blistered all over and slightly charred in spots, 10 to 15 minutes. Transfer to a large bowl, cover with plastic wrap and set aside for about 20 minutes to loosen the skins.
3Peel the pepper with your fingers. (It’s OK if a little skin is left behind. For the best flavor, don’t rinse the peppers.) Cut open lengthwise, remove the seeds, stem and white membrane, then slice.
4Combine the pepper with vinegar, oil, parsley and salt in a small bowl.
A simple mustard dressing is tossed with lettuce and lots of fresh basil for this light but elegant salad.”
Ingredients
⅓ cup hazelnut, walnut, or olive oil
⅓ cup white wine vinegar
1 tablespoon Dijon-style mustard
1 teaspoon dried herbes de Provence, crushed
¼ teaspoon sea salt or regular salt
2 8 to 10-ounce packages torn mixed salad greens (about 16 cups)
2 cups lightly packed small or torn large fresh basil leaves (2 ounces)
1 medium cucumber, halved lengthwise and thinly sliced (2 cups)
6 radishes, thinly sliced ( ¾ cup)
Cracked black pepper
Purchased croutons (optional)
Directions
1In a screw-top jar, combine oil, vinegar, mustard, herbes de Provence, and salt. Cover; shake well. Set aside.
2In a very large salad bowl, toss together greens, basil, cucumber, and radishes. Add dressing; toss to coat. Sprinkle with cracked black pepper. If desired, top with croutons.
Flaxseed meal, which develops a gelatinous texture when mixed with water, replaces the eggs and provides structure to this moist, flavorful loaf.”
Ingredients
5 tablespoons water
2 tablespoons flaxseed meal
¾ cup unsweetened almond milk
¾ cup sugar
⅓ cup canola oil
1 teaspoon vanilla extract
1½ cups unseasoned pumpkin puree
2 cups white whole-wheat flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice or cinnamon
½ teaspoon salt
½ cup bittersweet chocolate chips (optional)
Directions
1Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
2Combine water and flaxseed meal in a small bowl. Let stand for a few minutes.
3Whisk almond milk, sugar, oil, vanilla and the flaxseed mixture in a medium bowl. Stir in pumpkin puree. Whisk flour, baking powder, pumpkin pie spice (or cinnamon) and salt in a large bowl. Add the wet ingredients and stir until just combined. Stir in chocolate chips, if using. Transfer the batter to the prepared pan.
4Bake until golden and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Cool in the pan for 10 minutes, then turn out on a wire rack. Let cool for 1 hour before slicing.
Homemade kale chips are incredibly easy to make. Thanks to the air fryer, fresh kale leaves turn extra crispy in under 15 minutes with much less fat than some store-bought options. Warning: These will go fast!”
Ingredients
Cooking spray
6 cups packed torn lacinato kale leaves (from an 8-oz. bunch)
1 tablespoon olive oil
1½ teaspoons reduced-sodium soy sauce
⅛ teaspoon salt
½ teaspoon white sesame seeds
¼ teaspoon ground cumin
Directions
1Coat air-fryer basket with cooking spray.
2Toss kale with oil, soy sauce and salt in a medium bowl; rub the leaves together well so they are completely coated.
3Place the kale mixture in the prepared basket. Coat the leaves with cooking spray. Cook at 375°F until crispy, 10 to 12 minutes, shaking the basket and stirring the leaves every 3 to 4 minutes. Remove from the basket and quickly sprinkle with sesame seeds and cumin.
Mini pretzels, puffed corn cereal, and salty soy nuts provide taste and crunch in each handful of this 5-minute snack mix. The most difficult part of this recipe will be trying not to eat too much of it—it’s that yummy!”
Ingredients
5 ounces unsalted mini pretzels (such as Snyder’s Brand or 365 Brand)
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