Good News This spicy Mexican-style stew is loaded with vegetables, including carrots, an excellent source of vitamins A and K. Andrew Murray makes it for his employees around harvest time. "It's our comfort food at the winery," he says. "And it's a nice excuse to stop for a few minutes and eat together, even when we're busy."
Thai chili sauce, cilantro, and roasted peanuts add zip to this easy dish. For the best texture and flavor, use leftover rice, which has less moisture than fresh-cooked grains.
In the magazine's early days, we shied away from indulgent ingredients like puff pastry. Now, though, we understand that these items can fit into a healthful diet. This dish registers at just 30 percent calories from fat--root vegetables help balance the fat from the flaky topping. You can also bake in individual (10-ounce) ramekins or crocks for the same amount of time.
Gyros are a classic Greek sandwich. Traditionally made of slices of marinated pork, packed on a spit, and then roasted in front of a fire, the gyro is one of the world's great sandwiches. Makes 4.
A one-skillet quinoa recipe - quinoa, corn, chopped kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes.
A simple roasted chicken breast recipe augmented by a delicious, creamy and simple sun-dried tomato sauce. Perfect as a quick fix in the summer months.
Roasted chicken thighs served with a sweet sour mango chutney sauce with fresh mangos, onion, garlic, vinegar, sugar, ginger, mustard seeds, and red pepper flakes.
Tri-colored bell peppers are the star of this colorful vegetable skewer recipe. The pepper's sweet, delicious flavor will soak into the zucchini, as the garlic-infused olive oil scents the earthy mushrooms. Vegetable skewers are a welcomed addition to any barbecue or cookout, and a great way to use fresh seasonal vegetables.
This Mulligatawny Soup recipe contains boneless, skinless chicken thighs, long grain white rice, raisins, chicken broth, fire roasted tomatoes and more.
