Makes 4 servings These bowls are endlessly customizable for a quick and filling weeknight dinner. Add thinly sliced raw chicken breast to the veggie mixture before cooking or top the bowls with leftover chili or pulled pork. Drizzle with pico de gallo, sour cream, or a sprinkle of shredded cheese […]
Makes about 4 cups This Mexican sauce is chile-based with the rich flavors of toasted nuts and seeds. Used as a condiment alongside, well, virtually anything, this salsa shines on quesadillas and eggs, rather than as a side for tortilla chips. This blend of chiles gives a spicy, smoky finish. […]
Schmaltz is flavorful rendered chicken fat used traditionally in Jewish cooking. Though you may be able to buy chicken skin from some butchers, you can freeze skin from other uses until you have enough to render. This recipe doubles or even triples well; the quantities don’t need to be exact. […]
Makes 4 Servings
Makes 6 servings Ingredients 2 lb 4 oz yellow fin tuna fillet 1/4 teaspoon ground cumin 1/2 teaspoon salt 1 tablespoon freshly ground black pepper Salsa Verde 3 tablespoons olive oil, plus as needed, divided use 2 cups finely chopped tomatillos 2 jalapeños, seeds and ribs removed, finely chopped 2 […]
Makes about 1 lb/454 g seitan Try adding other seasonings to the liquid you use to cook the seitan. Herbs, spices, or garlic will all help to make your seitan more flavorful. Ingredients 3/4 cup vital wheat gluten 2/3 cup water 4 1/2 cups Vegetable Stock 1/4 cup soy sauce […]
Makes 10 servings These crispy plant-forward party snacks just happen to be vegetarian and vegan, so they’re the perfect recipe for every crowd! For some heat, add a light smear of Korean gochujang before rolling.
Makes 4 servings This simple summer recipe is inspired by the menu at Savor on our San Antonio, Texas campus. Garnish the soup with diced, julienned, or shaved zucchini, if you like. We especially like it with a crusty piece of bread for dipping! This recipe makes about four 1 […]
Makes 4 servings In Peru, choclo can be found as an accompaniment to nearly any dish, and in this chilled salad, it marries with soybeans and seaweed inspired by this Peruvian-Japanese fusion dish. Look for frozen choclo at specialty markets or online. Don’t mistake it for the crunchy, corn-nut-style commonly […]
Serves 4 to 6 Use any variety of pasta you have on hand to make this super simple pasta dish. Serve it as is or topped with seared frozen shrimp, flaked canned tuna, or white beans. You can make the dish without the fresh parsley if you’re out, but you […]
Makes 8 servings This dish uses a lot of eggs, but it makes for a great breakfast, lunch, or dinner, so they won’t go to waste. Halve the recipe, if you like, but use a smaller skillet. We normally serve this dish with an aioli, but you can use prepared […]
Makes 4 to 6 servings Use this recipe as a template for just about any steamed vegetable, like asparagus, cauliflower, or carrots. The cooking time will vary depending on which veggie you use, but the key is maintaining a semi-firm texture and a vibrant color. If your steamer basket is […]