Slow-Cooker Puttanesca With Roasted Broccolini
Want to know one place where a slow cooker really shines? With long-simmered sauces like puttanesca. Usually homemade tomato sauce needs to be stirred frequently, but there’s no need with a slow cooker. Just stir together the ingredients and they’ll slowly gel into a rich and tangy sauce, leaving you time to roast crispy broccolini and boil pasta. Pappardelle noodles are wide and flat, making it easier for the sausage and tomato bits to stick to each strand. The roasted broccolini is served alongside, but you could serve any leftovers chopped up and mixed in with the pasta.
First unicorn food was all the rage, and then it evolved into another, equally magnificent mythical creature: mermaid food. Mermaid food is just as fanciful—it has the same sprinkles and sparkles—only it’s blue-green instead of pastel-rainbow. This bark is a quick, fun way to jump on the trend. Resist the urge to use white chocolate chips, which are much trickier to melt and are prone to scorching. If you don’t own an offset spatula, you can also use a wide flat metal spatula to spread out the melted chocolate. Use long strokes to distribute the chocolate into a smooth even layer. Finally, don’t be afraid to get creative with your gummy sea creatures; we used gummy sharks, lobsters, and florescent blue and pink minnows.
Crispy Salmon With Farro and Pecan Gremolata
Cooking skin-on salmon can seem intimidating, but this method for cooking the fillets ensures crispy, golden skin. Leave enough room between the fillets and make sure the oil is good and hot before you slide the fillets in. Pro tip: When you place the salmon in the pan, start with one end close to you and lay the rest of the fillet down away from you. This means that if any hot oil splatters it won’t hit you. Farro is a whole grain that’s similar to barley. It has a distinctive nutty flavor, perfect for pairing with the pecan and parsley gremolata.
Make It Yourself: Slow-Roasted Lemon & Herb Chicken
Slow-roasting is the key to a foolproof, juicy chicken. Because the chicken cooks for a long time at a low temperature, you don’t risk overcooking it. In fact, that’s the point! The chicken is done when you can easily pull a leg off—perfect for anyone who’s nervous about carving. And, slow-roasting works for more than just meat. Throw a separate pan of fingerling potatoes, whole carrots, or zucchini into the oven with the chicken. Just toss your pick with olive oil and season with salt and pepper and roast for a truly simple side dish.
Curried Lima Bean Soup With Tomato
The key to a hearty soup is a lot of flavor, varied textures, and enough components to make a bowl satisfying, not sad. This recipe does just that. On top of a standard soup base of onions, garlic, and carrot, this soup adds fresh ginger, curry powder, and allspice for a uniquely tasty broth. Bright tomatoes, vibrant green lima beans and whole-grain brown rice mean that you won’t be hungry right after you eat. Curry powder can lose its flavor after a year or so, so taste a small amount before you start cooking.
Squash and Greens Bread Pudding
If you’re looking for comfort food that doesn’t leave you feeling completely decadent, then this bread pudding is for you. There’s the standard base of bread, milk, eggs, and cheese, but with healthy veggies to bulk the pudding up. There’s sautéed swiss chard, onions, and butternut squash layered into each bite. Using pre-sliced bread instead of cutting a loaf into cubes is a great shortcut for quick assembly. Buttering the foil before covering the dish ensures the top of the pudding gets nice and golden—not to mention it bastes the bread in delicious buttery flavor.
Grapefruit Negroni Pops
The Negroni has experienced somewhat of a resurgence lately. And it’s no wonder: a refreshing combination of herbal gin, Campari and sweet vermouth, the Negroni is a perfect way to start an evening. We occasionally mix ours up with a splash of freshly squeezed grapefruit juice, which both enhances and mellows the bitter Campari notes. Last summer we made slushies out of the same ingredients. This summer we’re freezing it solid and serving the pops as frozen apertifs. Slide a couple of very thin grapefruit slices into the molds and sandwich the pop sticks in between them for extra stability.
Chicken and Avocado Rice Bowl
No need for extra sides and dirty dishes. Dinner’s all here, in one bowl: your grain, your colorful veggies, and your protein. Everything takes less than 30 minutes to prepare, thanks to chicken cutlets which cook quickly on the stove. While the chicken is lean, each portion is topped with a ripe avocado half, which makes it filling and satisfying. Watermelon radishes, which are available from late fall through spring, add a gorgeous pop of color and make the dish look stunning. They should be firm, free of blemishes, and feel heavy for their size. If you can’t find them, regular radishes have a comparable flavor.