Add green beans, cover and steam until tender-crisp, 5 to 7 minutes. Transfer to a large bowl and season with salt and pepper. Meanwhile, heat butter in a large skillet over medium heat. Cook, swirling often, until starting to brown, 3 to 4 minutes. Add garlic and cook, stirring, until the butter is nutty brown, about 30 seconds more. Stir in breadcrumbs and cook, stirring, until crispy, 3 to 4 minutes....
If you’re looking for a basic green Thai chicken curry recipe, start here. Transfer to a plate with a slotted spoon. Add sweet potato to the pan and cook, stirring, for 2 minutes. Remove from heat and stir in basil and lime juice. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.
Oregano, coriander and garlic give this simple soup a lovely aroma to whet your appetite. Place in a small bowl, cover with plastic wrap and let stand for about 10 minutes. Place half of the hominy in a bowl and mash into a chunky paste with a fork. Photo: Photographer: Jen Causey; Food Stylist: Ail Ramee; Prop Stylist: Claire Spollen Meanwhile, heat oil in a Dutch oven over medium-high heat....
Green curry paste gives this soup a delicately spicy broth. The vegetables are cooked just enough to be tender, but retain their freshness and distinct textures. Heat 2 tablespoons oil in a soup pot or Dutch oven over medium-high heat. Stir in green curry paste and cook, stirring, for 3 minutes. Stir in 4 cups broth; bring to a gentle simmer. Meanwhile, coarsely chop 4 cups spinach. Cut mushrooms into 1/4-inch strips....
Would you, could you make this creamy green soup recipe? Add ham (or prosciutto) and cook, stirring often, until lightly browned, about 3 minutes. Transfer to a plate; set aside. Add the remaining 1 tablespoon oil and onion to the pot. Cook, stirring often, until softened, about 3 minutes. Add garlic; cook, stirring, for 1 minute. Add broth, broccoli, cauliflower, thyme and salt. Reduce heat to a simmer, cover and cook until the broccoli is very tender, about 6 minutes....
This healthy grain bowl packs in the greens with peas, asparagus and a creamy yogurt dressing. Add snap (or snow) peas and asparagus; cook until just tender, about 2 minutes. Rinse under cold water. Whisk yogurt, dill, lemon juice, oil, garlic and salt together in a small bowl. Place farro in a shallow serving bowl. Top with peas, asparagus, tofu and radishes. Drizzle 2 tablespoons of the dressing on top (save extra for other use)....
Divide arugula among 4 single-serving containers (about 1 1/4 cups each). Top each with 1/2 cup quinoa and 2 tablespoons feta. Seal and refrigerate for up to 4 days. Add to the meal-prep container. Dress with the salad dressing just before serving. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.
To amp up the veggies even more, try adding asparagus or peas to the dish. Reserve 1 cup cooking water; drain the pasta and set aside. Meanwhile, heat oil in a large skillet over medium heat. Photo: Photographer: Sara Baurley, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle Add shallot and garlic; cook, stirring often, until translucent, about 2 minutes. Add anchovy paste; cook, stirring constantly, until fragrant, about 30 seconds....
This gorgeous green goddess salad combines fresh shrimp, cucumber, artichoke hearts and cherry tomatoes with homemade dressing. You’ll love our fresh and updated take on a classicGreen Goddess Salad. Keep reading for our expert tips, including details on ingredients, preparation steps and serving suggestions. Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell The dressing is traditionally made with mayonnaise, sour cream and fresh green herbs. Divide 8 cups lettuce among 4 plates....
The extra dressing is delicious served with grilled vegetables. To prepare salad: Toss lettuce and cucumber in a bowl with 1/4 cup of the dressing. Top with chickpeas, cheese and tomatoes. (Refrigerate the extra dressing for up to 3 days.) Tips To make ahead: Cover and refrigerate leftover dressing for up to 3 days. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient....
Salmon, sardines or mackerel would work just as well in this quick recipe. This recipe is easily doubled to make a big batch to meal-prep for the week. Add shallot; pulse until chopped, about 5 seconds. Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco Place tuna in a medium bowl and gently flake with a fork. Pour half of the dressing (about 1/3 cup) over the tuna; stir to combine....
A soft and silky green goddess dressing blends with crunchy fresh cucumber and tender greens in this easy wrap. Transfer to a small bowl. Toss salad greens with 2 tablespoons dressing in a medium bowl. Photo: Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf Thinly slice dark green part of scallion. (Reserve white and light green parts for another use.) Place tortillas on a clean work surface. Spread 2 tablespoons dressing on each tortilla....
you might substitute more broth in place of the wine. Reduce the heat so the broth remains steaming, but is not simmering. Rinse spinach thoroughly with cold water and place in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Let cool, then squeeze out excess moisture. Transfer to a food processor or blender, add basil and puree until smooth; set aside....
