Category: Unusual recipes

YieldServes 4 (serving size: 1 burger)Tahini acts as the savory binder in these satisfying lentil burgers, another win for vegans or others looking for an egg-free patty. Look for steamed, vacuum-packed lentils in the grain aisle for the best texture in the burgers, or cook your own: Simmer 1⁄2 cup brown lentils in 4 cups water for 20 minutes or until just tender, then drain well.

HomeOven-Roasted Sweet Potatoes and OnionsYield6 servings (serving size: 1 cup)As an alternative to sweet potato casserole, try this 5-ingredient side dish recipe featuring chunks of sweet potato and onion that are seasoned and baked for 35 minutes.Ingredients4 medium peeled sweet potatoes, cut into 2-inch pieces (about 2 1/4 pounds)2 medium Oso Sweet or other sweet onions, cut into 1-inch pieces (about 1 pound)2 tablespoons extra-virgin olive oil3/4 teaspoon garlic-pepper blend (such as McCormick)1/2 teaspoon saltNutritional InformationCalories 247Caloriesfromfat 19 Fat 5.

HomeChipotle-Lime Mashed Sweet PotatoesPhoto: Mary Britton Senseney/Wonderful MachineYieldServes 4 (serving size: 1/2 cup)A dash of tangy lime and smoky chipotle upgrade these potatoes.Ingredients4 sweet potatoes (about 2 pounds)1 tablespoon brown sugar2 tablespoons fat-free milk1 tablespoon fresh lime juice1 1/2 teaspoons finely chopped chipotle chile in adobo sauce1/2 teaspoon adobo sauce1/8 teaspoon saltNutritional InformationCalories 193Fat 0.

Yield7 servings (serving size: 1/2 cup)The sweet potato keeps its superfood status in this healthy recipe for oven fries. A sprinkling of grated orange peel adds a zesty note.Ingredients4 medium sweet potatoes, peeled and cut into 1/4-inch slices (about 1 1/2 pounds)1 tablespoon olive oil1/4 teaspoon salt1/4 teaspoon pepperVegetable cooking spray1 tablespoon finely chopped fresh parsley1 teaspoon grated orange rind1 small garlic clove, mincedNutritional InformationCalories 176Caloriesfromfat 13 Fat 2.

How to Make ItStep 1Preheat a gas grill to medium (about 400°F) on one side, or push hot coals to one side of a charcoal grill. Combine first 7 ingredients in a small bowl.Step 2Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone; remove backbone.

Pilau (or pilaf), typically consists of meats or vegetables added to a grain, and is an ideal way to add more fiber to your diet with whole grains like wild rice, brown rice, or bulgur. Serve with pork chops and green beans. This hearty side& 39;s squash, potato, and brown rice offer about 10 percent of your daily fiber needs.

How to Make ItStep 1Preheat oven to 450°.Step 2Place sweet potatoes on a large jelly-roll pan. Drizzle with 2 tablespoons oil, and sprinkle with salt and pepper; toss to coat. Bake at 450° for 30 minutes or until tender, turning after 15 minutes.Step 3Place remaining 1 tablespoon oil, cranberries, water, and honey in a saucepan.

This fruity, boozy take on barbecue has all the characteristics of your favorite sauce—caramel notes, a savory backbone, and a pleasant vinegar tang. Sour cherries are mellowed by the honey in the sauce. If using sweet cherries, start with about half the amount of honey, adjusting with the rice vinegar to taste.

YieldServes 4 (serving size: 1 ear)Aleppo is a Middle Eastern ground pepper with moderate heat and fruity notes. This technique steams the corn in its husk right on the grill. Some smoke flavor permeates the corn, but not as much as when it rests on the grill rack without husks. The husks and silk are very easy to remove after the corn is cooked.

Creamy, luscious, perfectly sweet with a touch of tart, this simple frozen yogurt was a clear staff favorite. A combination of half-and-half, plain whole milk yogurt, and a little corn syrup gives the frozen yogurt its super-smooth, almost velvety mouth feel. If you can’t find vanilla bean paste, substitute the scraped seeds from 1 vanilla bean or 1 teaspoon pure vanilla extract.

How to Make ItStep 1Using a 2 1/2-inch round cookie cutter, cut a hole from the center of 4 bread slices. Discard bread rounds or reserve for another use.Step 2Heat a large skillet over medium. Add bacon; cook 6 minutes. Increase heat to medium-high; cook 2 minutes or until crisp. Place bacon on a paper towel-lined plate.

Sliders make any burger night more fun, especially since you get double the patties and double the creamy, crunchy slaw. Look for ground turkey rather than ground turkey breast—the former has a bit more fat and flavor from dark meat while still keeping a lean profile. Poblano chiles have a mild to medium heat that gives the sliders their oomph, but you can use sweet bell pepper.

How to Make ItStep 1Preheat oven to 400°F. Combine parsley, cilantro, hemp seeds, vinegar, lime juice, garlic, red pepper, 1/2 teaspoon salt, and 1/4 cup oil in a food processor; process until smooth. Set aside.Step 2Press tofu with paper towels until very dry. Slice each block in half diagonally. Stand each half on cut side, and split each into thirds, creating 12 equal triangles.

YieldServes 4 (serving size: about 1 1/4 cups)Author Colu Henry loves taking vegetables to the edge by roasting them in the oven until they are deeply browned and caramelized. This method gives vegetables great texture and amps up their flavor, resulting in a nice balance of sweet and savory. The feta emulsifies in the pasta water, creating a melty, velvety sauce without the use of cream.

The ultimate “set it and forget it” kitchen appliance has its place in the summer months as well. Rather than using sodium-laden canned baked beans, our easy, dump-and-stir version is fuss-free and the ultimate accompaniment to your backyard barbeque. Two varieties of beans lend pleasing texture and plant-powered protein.

Summer makes us crave the flavors of fire—sometimes a simply boiled or steamed vegetable just won’t do. In less than 5 minutes, the snap peas become crisp-tender while taking on extra smoky char, a nice contrast to the creamy tarragon dressing. Use this technique to add more dimension to your next stir-fry or for green bean dippers at your next backyard party.

High-quality olive oil will make a big difference here. You can find Spanish extra-virgin olive oil at reasonable prices at Trader Joe’s, but any flavorful variety you have on hand will work. Andrés likes to use dry, fragrant, aged oloroso sherry in this soup, but other dry sherries will also be good.

Instead of sandwiches, try cool, creamy peanut butter–and-jelly-inspired smoothies for a kid-friendly snack. We use fresh strawberries and raspberries, but you can use any berry you like (blackberries tend to have more noticeable seeds). If using frozen fruit, skip the ice and add a splash or two of water to thin the smoothie to your desired consistency.

Give the potatoes a head start by microwaving them until just shy of tender. The secret to crispy spuds isn’t extra oil or a superhot pan; it& 39;s letting them dry out on paper towels before sautéing. The result is golden-brown, supercrispy potatoes that become wonderfully herby, salty, and garlicky.

HomeRecipesQuick BBQ Chicken Thighs with Mashed PotatoesYieldServes 4 (serving size: 6 oz. chicken and 1/2 cup potatoes)We speed up this cookout classic by using boneless chicken thighs and a hot grill pan. You’ll be amazed out how quickly a homemade barbecue sauce comes together; it& 39;s great for making just what you need (no half-empty bottle lurking in your fridge) with less added sugar and salt than store-bought.