A 20-minute meal made with a nutritious fresh veg and my favorite freezer pantry staple.
A gorgeous salad for spring and summer that pairs an Avocado Tarragon Dressing with sprimp and pineapple for tropical south Asian flavors.
This scrumptiously sweet and sour fish makes a perfect Sunday dinner.
You'll be doing an "mmm" dance after each bite.
An easy, super healthy weeknight meal with tons of flavor that you can easily dial up or down depending on your eaters.
An introduction and a few tips to master cooking en papillote.
You'll have it more than once this holiday. Good thing it's so delicious!
You'll know you've stocked your pantry well when you can make a meal out of anything.
Judging by this recipe, you may think that I can't give up summer.
Notice something missing in the title of this post? That's right: no "back-to-school" declaration. Not that this isn't great for school lunch (it is!), but this recipe is a favorite of mine, so that's where I'm starting. Tuna salad is one of my all-time favorite lunches. I love it on toasted rye, with cheese melted on top, or scooped onto a salad. I like it made with mayo and also made without, like in this quick Mediterranean Tuna Salad. I just love tuna salad. If you ask me, the key to making an awesome tuna salad like this one made without mayo is to pack it full of flavorful ingredients like roasted red peppers and capers. These lend bold flavor without extra fat. In fact, you don't need to dress this tuna salad with extra olive oil, which makes it particularly light and healthy. (more after the jump)