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Whole Grains

Orange-Tomato Couscous with Chicken

Orange-Tomato Couscous with Chicken This cinnamon- and cumin-spiked couscous with chicken takes its inspiration from Morocco. It’s made mostly with pantry staples—all you have to pick up is some chicken thighs, a bunch of cilantro and an orange. The orange slices become tender after cooking—you can eat them skin and all. For a variation, substitute diced, boneless leg of lamb for the chicken. Serve with steamed green beans or a spinach salad. Powered by WPeMatico Read more

Penne alla Primavera

Penne alla Primavera Penne tossed with spring vegetables, such as carrots, morel mushrooms, asparagus, peas and fava beans, along with loads of fresh herbs is a perfect example of Mario Batali’s rustic approach to great-tasting Italian food. When both fava beans and morel mushrooms are in season, by all means use them in this recipe. But if you can’t find either of those, substitute what looks best. Basic cremini mushrooms will work and frozen lima beans are a good option. Recipe adapted ... Read more

Corn & Black Bean Quinoa Salad

Corn & Black Bean Quinoa Salad Make this spicy poblano, corn, black bean and quinoa salad recipe to serve with whatever you’re grilling, or have a larger portion as a main dish. To use canned beans, skip Step 1 and add about 2 1/2 cups beans in Step 7. Powered by WPeMatico Read more

Salmon & Asparagus Farro Bowl

Salmon & Asparagus Farro Bowl In this farro and salmon recipe, salmon is poached in a miso-infused broth with bites of tender asparagus and sautéed leeks. If you use farro that’s labeled “pearled,” a faster-cooking farro, to make this recipe, start with a full cup of grains and reduce the cooking time to 15 minutes. To clean the leeks, trim off the green tops and white roots and split lengthwise. Place in a large bowl of water and swish around to release ... Read more

Snap Pea & Quinoa Salad

Snap Pea & Quinoa Salad Snap peas and mushrooms are combined with the fresh flavor of lemon in this pretty, healthy quinoa salad recipe. If you can make it ahead of time, do—this quinoa salad is even better the next day, after the dressing has soaked into the mushrooms and quinoa. (Adapted from “Quinoa Revolution” by Patricia Green and Carolyn Hemming; Pintail Books, 2012.) Powered by WPeMatico Read more

Shrimp Fried Rice

Shrimp Fried Rice This healthy shrimp fried rice recipe is packed with vegetables and makes 4 generous servings, so you’ll need to use a large skillet that is at least 12 inches wide. A large wok also works well. If you have cooked rice on hand, omit Step 1 and add 2 1/2 cups cooked rice to the pan in Step 5. Powered by WPeMatico Read more

Middle Eastern Burgers

Middle Eastern Burgers Exotic-tasting spices and chopped prunes give Middle-Eastern flair to this succulent, healthy burger recipe. Serve the burgers with the cool, savory yogurt sauce and slices of ripe tomato, lettuce and sharp red onion. Powered by WPeMatico Read more