It’s Grilling Season! Make a Grilled Veggie Sandwich

Grilled Veggie Sandwich recipe

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Now that we’ve entered the season where we grill everything, it’s time to share one of my favorite healthy dinners: Grilled Veggie Sandwiches. I’m a big fan grilling vegetables and all vegetables; I think I like it even more than roasting vegetables, which I love a million times more than boiled vegetables. I remember going to friends’ houses growing up and having to force down overcooked boiled vegetables to “be nice.” It wasn’t my favorite moments. I was lucky in that my mom was really into steaming vegetables and during the summer months, she grilled them.

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Make Curried Chicken Salad for a Side Dish

Curried Chicken Salad recipe

I’m usually not a big fan of mayo, preferring to make my coleslaw and tuna salad with olive oil and lemon juice. But this curried chicken salad is an exception. The creamy mayonnaise and fragrant curry make a delightful dressing that permeates the chicken, transforming a dry, bland breast into something moist and flavorful.

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Brighten Your Plate with Mango Shrimp Tacos

Mango Shrimp Tacos recipe

I feel like just a second ago I was talking about how much I love spring, English peas and radishes, and now? Summer is almost here! I know it’s not technically summer, but Memorial Day always seems like the kick-off to the new season, doesn’t it?

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Kangkung Goreng

Kangkung Goreng recipe

While it may sound like the King Kong’s twin brother, kangkung is actually an Asian semi-aquatic vegetable that’s widely used in the cuisines of Southeast Asia. While the spear shaped leaves may look foreign, one look at the white flowers adorned with a purple star and you’d guess correctly that kangkung is related to morning glories and sweet potatoes.

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Spicy Pancetta Pizza with Camembert, Arugula and Caramelized Shallots

Spicy Pancetta Pizza with Camembert, Arugula and Caramelized Shallots

The heat has officially hit Los Angeles and all I want to do is eat pizza outside with a glass of rosé or beer in hand. Pizza topped with fresh cold arugula is always my first pick when summer rolls around. And this pizza you see pictured has some of my favorite toppings: gooey Camembert cheese, spicy chili oil, caramelized shallots, a sprinkling of lemon zest and salty pancetta. Oh and really crisp, peppery arugula. I love the contrast between cooked and not cooked and cold and warm. This pizza has it all.

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Lemongrass Ceviche

Lemongrass Ceviche recipe

While the origins of ceviche are widely disputed, it’s widely attributed to Peru, where it’s considered a part of the national heritage. This version brings together the flavors of Southeast Asia with the classic Central and South American technique of marinating raw fish in citrus juice.

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Make Mom Grapefruit Popsicles with Edible Flowers

Grapefruit Popsicles recipe

Two of my favorite things about this time of year is edible flowers and Mother’s Day. My two favorites collide with these grapefruit popsicles with edible flowers. Of course, you can add them to all sorts of things like ice cubes or ice tea or even to a salad. They’re the perfect garnish and always look so beautiful. One caveat with using edible flowers is that you have to ensure they haven’t been sprayed. Either grab them from your garden or neighborhood or buy them at grocery stores or farmers markets.

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For a Balanced Meal, Try Mediterranean Udon Salad

Mediterranean Udon Salad recipe

While it may seem like an odd pairing of Japanese and Mediterranean ingredients, using udon noodles is what makes this salad so good. While pasta tends to get dry and starchy when chilled, udon is actually meant to be eaten cold. That means it maintains a slick glossy surface with a marvelously firm springy texture, making it perfect for cold salads.

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