In just 20 minutes, you could have a delicious dinner that highlights seasonal flavors on the table.
You’ll have a warming winter soup on the table in no time!
We cheat the color with less expensive ground turmeric and speed the process with precooked brown rice.
Photo: Caitlin Bensel
confirm to spread the rice mixture in an even layer so the bottom can crisp.
The shrimp take less than 5 minutes to cook.
Rinse well under cold running water until completely thawed, and then pat dry before adding to the pan.
Brie Passano
Serve with simply steamed asparagus to round out the meal.
Kale, Quinoa & Apple Salad
This kale, quinoa and apple salad is perfect for fall.
Fresh apples bring crisp autumn flavor, and the kale breaks down when it’s massaged with the dressing.
Nuts, fennel and quinoa add more layers of texture, while blue cheese lends a savory note.
Eggs are the base of the creamy sauce.
They don’t get fully cooked, so use pasteurized-in-the-shell eggs if you prefer.
Jacob Fox
Brown rice at the bottom of the bowl soaks up the sweet and savory sauce.
Feel free to swap out the rice for rice noodles or udon to change things up!
The alcohol will cook off as the sauce simmers.
Jennifer Causey
Adding butter at the end, a classic technique, gives the sauce its body and gloss.
Serve this skillet main over polenta, mashed potatoes or hot cooked brown rice.
The brown-butter breadcrumbs add additional crunch and a nutty, toasted flavor.
Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Serve with grilled chicken for an added boost of protein.
Add freshness with a handful of baby spinach at the end.
This recipe can easily be doubled to serve 2 and use the whole package of noodles.
Here it gives Old Bay-rubbed salmon a chef-worthy finishnot bad for 20 minutes!
Cabbage, Tofu & Edamame Salad
Craving crunch?
Bite into this salad loaded with crisp red cabbage, edamame, bamboo shoots, and chow mein noodles.
Eva Kolenko
This salad is slightly sweetened with baked tofu, mandarin oranges and sesame vinaigrette.
Marty Baldwin
Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
