Lunch & Dinner
LATEST STORIES
Sautéed Cauliflower
Sautéing these sturdy vegetables over medium-high heat caramelizes their natural sugars, developing rich color and flavor. For additional pizzazz, toss and coat with various seasonings at the end, such as fresh lemon juice and herbs, or a tablespoon of butter and minced garlic.
Braised Beef Pot Roast With Root Vegetables
For a beautifully browned pot roast, first sear the meat on the stovetop, then add liquid and move it to the oven to braise.
Braised Greens
Braising hearty greens helps make them tender, and finishing them with a splash of vinegar brightens their flavor. Play with different combinations by switching up your oils and acids: Instead of olive oil and vinegar, try coconut oil and brown-rice vinegar, or ghee and fresh lime juice. Other nice flavor additions include grated fresh ginger, crushed garlic, or minced jalapeños.
Fret Free Fava
Scared or simply annoyed by fresh fava beans, which seem to require cracking open pod after pod before cooking? Don’t be, writes Kristen Miglore in Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook.
Roasted Winter Squash With Garam Masala
This is a satisfying side dish to serve with grilled meats or fish. The recipe also works wonderfully with other squashes or vegetables like carrots, cauliflower, green beans, or sweet potatoes.
Collard Greens With Tomatoes, Ginger, and Turmeric
The turmeric in this dish adds a beautiful color to the sauce. You can sub Swiss chard or kale for the collards, but reduce the cooking time slightly because they are more tender.
Sautéed Fish With Sesame
You can use any firm white fish for this recipe, including corvina, Alaska pollock, catfish, or haddock. For an easy side dish, take advantage of the fragrant golden oil remaining in the pan: Add a handful of dark leafy greens to the oil after you have removed the fish, and sauté briefly to wilt.
Yellow Split Pea Dal
Dal is a soup or creamy side dish made from dried peas or beans that is often served alongside Indian meals. This soup version is subtle in flavor and comforting. Add more or less jalapeño to adjust spiciness.
Tandoori Chicken One-Pan Dinner
Tandoori chicken is a classic at most Indian restaurants. We wanted a recipe that would provide the signature bright red color without food coloring — or a special tandoor oven. Marinate the chicken beforehand and then roast all the ingredients together on one pan. Serve with brown rice and your favorite chutneys. This recipe has been adapted from Raghavan Iyer’s book Indian Cooking Unfolded.
Sautéed Brussels Sprouts With Coconut
This dish is great alongside grilled meats or fish. Freshly grated coconut adds rich flavor, but if you don’t have fresh coconut, look for frozen grated coconut at Indian or health-food markets to use instead. If you have only dried coconut, soak it overnight in 1/4 cup coconut water.
Oven-“Fried” Chicken
Fried chicken is a picnic classic, and this oven-baked version is a nice, nongreasy option. The crispy, gluten-free crust seals in the heat and moisture of the chicken, which reheats well the next day. If you want to spice up your chicken, add a teaspoon of hot-pepper sauce to the buttermilk and more cayenne pepper to the crumb mixture.
Korean BBQ Pork Cabbage Wraps
Korean tacos are popping up at restaurants and food trucks around the country. This recipe skips the flour tortillas in favor of a wrap of fresh cabbage leaves or other sturdy greens.
Tandoori Chicken Skewers
Colorful, richly flavorful, and a cinch to pack, these skewers are easy to adapt. Try other marinades like Thai peanut or Italian herb, and experiment with your favorite veggies.
Build a Smorgasbord
If you don’t have much time for meal prep, try the smorgasbord approach. These sturdy foods hold up well in summer heat.
Butternut Squash and Swiss Chard Lasagna
This pasta-free, gluten-free lasagna is soothing to the gut. Feel free to substitute kale for the chard, or use a mixture of the two. You can also make it without the sausage if you prefer to serve it as a lighter side with a meat or fish dish. This one takes some assembly time, but it’s worth it. You can scale this recipe up by 50 percent — great for when you’re serving a crowd.
Raw Kale Salad
By massaging the kale, you help break down some of the rigid plant-cell structure, which can be irritating to the gut when eaten raw. This also helps diminish the bitterness and toughness of the leaves.
Basic Meat Stock
Meat stock has a different amino-acid profile than bone broth (see next page for other differences), making stock easier on your gut. It also supports brain function, which can be negatively affected in those who suffer from gut-health challenges.
Celery Root Soup With Garlic Mushrooms
Garnish this nourishing soup with mushrooms sautéed in garlic, or simply add the mushrooms after you’ve puréed the other ingredients.
Homemade Gyros
Easy to make and keep on hand in the freezer, gyros taste better when made a day ahead, and the loaf will slice better when chilled overnight. Serve with a cucumber yoghurt sauce and roasted spring potatoes, roasted cauliflower cous cous, or salad greens.
Pan-Seared Lamb Chops
Good-quality lamb needs little adornment. A simple drizzle of balsamic reduction and some fresh seasonal vegetables (like the spring combo below) are perfect. If your lamb chops are on the smaller size, or have significant bones, plan to serve more chops per person.
Thai Lamb Stir-Fry
This zesty mixture is great over a bed of brown-rice noodles or brown rice. Update this dish through the year by using seasonal vegetables at their peak.