Toasted Ciabatta with Shrimp, Tarragon, and Arugula
Tarragon goes so well with shrimp and really elevates the flavors overall.
Crispy Breakfast Pita
This is a twist on a piadina, an Italian flatbread. For weeknight ease, I use store-bought pitas as the base. They get topped with a creamy mascarpone spread, a salty bite of prosciutto, a lightly dressed arugula salad, and a fried egg.
Turkey Lettuce Cups
Take your typical taco, swap the tortilla for a lettuce leaf, add Asian herbs and spices, and you get these Thai-flavored Turkey Lettuce Cups from Food Network star Giada De Laurentiis.
No-Fuss Eggplant Parm
This quick-and-easy eggplant parmesan recipe is super-low in carbs and fat, and you won’t even miss the breading.
Sweet and Sour Shrimp
This is not your typical cloying sweet-n-sour dish, these black pepper marinated shrimp are enrobed by tamarind-lime glaze.
Five Spice Slow-cooked Pork
So rich and savory, I like to serve this with ready-made pickled mustard greens.
This hauntingly addictive smoky fire-roasted relish can be scooped up with nearly anything—fresh veggies as described below, or grab a bag of chips and start scooping.
Tomato Basil Pizza
An easy-to-toss-together pizza that is simplicity itself in ingredients, but complex as can be in flavor.
Bahn Mi Sandwich
The Vietnamese “hamburger,” Bahn Mi is a healthy sandwich you can make with leftover Korean Grilled Beef and Quick Veggie Pickles.
Korean Grilled Beef
When entertaining, we use rib-eyes. When it’s just the family, we choose flank steak: a leaner, less expensive cut.
Spicy Chicken Tortilla Soup
Got an ailing friend or a new mom caring for a newborn? Nothing heals like homemade chicken soup.
Mole-Style Chili With Black Beans and Andouille
This rich-tasting chili is inspired by Mexican mole. Spicy andouille sausage is a clever replacement for beef.
Spinach Lasagne with Sun-Dried Tomato Sauce
This hearty main dish can be prepared ahead, refrigerated, and baked later.
Legume and Whole Grain Soup
This dish offers a tasty harmony of grains (mostly those that are considered inferior – barley, farro, millet), which have always been the basis of daily nourishment for the masses.