Spicy Thai Coconut Chicken Soup
This soup is a whole lot of flavor—and comfort—in a very short time, when you’ve got cooked chicken on hand. Shiitake mushrooms are great in this, but use any variety you like.
This soup is a whole lot of flavor—and comfort—in a very short time, when you’ve got cooked chicken on hand. Shiitake mushrooms are great in this, but use any variety you like.
This southeast Mexican spin on tortilla soup is warm and comforting with a brothy consistency and bright citrusy notes that hint at sunny days.
This entrée salad — with healthy quinoa and crispy snow peas and cabbage — makes a generous amount, and that’s okay, because leftovers hold up nicely for lunch another day.
We like to think of this as the warm-weather version of our popular Spring Vegetable Roast or Winter Ratatouille. Use any combo of veggies you like—you’ll need a total of about 2 pounds. These are delicious on their own or drizzled with Rustic Summer Herb Pesto. (A grill basket is one of our favorite summertime pieces of equipment.)
I can’t tell you how much I love this simple side salad. Butter lettuce has a delicate, sweet crunch to it, and its crevices catch the nubbins in the vinaigrette perfectly. It’s crazy simple, and it’s the perfect accompaniment to Frittatas, Soft Scrambled Eggs, Simplest Roast Chicken, Crispy Curry Quinoa Cakes … you name it.
Swiss chard is a quick-cooking green that’s also tender enough to enjoy raw, which makes this a refreshing — and super quick and easy — side or standalone salad.
Serve this flavorful filling with lettuce leaves and let everyone stuff their own to give a flavor of the communal nature of Thai meals.
There’s much to love about this easy Green Bean Salad … including that you can pull it together almost entirely with what’s in your pantry. It holds up well too, making it a nice make-ahead lunch. Tuna is a star ingredient, so pick up a good-quality brand packed in olive oil, which you’ll use for the dressing.
This simple tomato recipe helps summer-fresh tomatoes shine. Use any ripe tomatoes you have—heirlooms, cherry tomatoes, Romas, etc.
With some ready-to-go ingredients on hand, our pozole, a hearty stew often served at Christmastime in Mexico and the Southwest, comes together for a speedy dinner.
This zucchini salad pairs our Meaty Grilled Zucchini and a lemony Middle Eastern-style dressing for a match made in heaven.
Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and creamy—all in one dish.
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