Roasted Vegetable & Arugula Salad
This warm salad is the perfect veggie-packed plate for lunch. It’s oveflowing with crunchy carrots, beets and onion.
The post Roasted Vegetable & Arugula Salad appeared first on Clean Eating.
Source: Clean Eating
This warm salad is the perfect veggie-packed plate for lunch. It’s oveflowing with crunchy carrots, beets and onion.
The post Roasted Vegetable & Arugula Salad appeared first on Clean Eating.
Source: Clean Eating
Wrapping the scallops and vegetables in a “purse” of parchment paper means they steam together in the fragrant Asian-inspired sauce. To keep the butcher’s twine from burning in the oven, soak it in water for about 15 minutes before tying the bundles. Serve with brown rice or quinoa. The post Scallop & Snow Pea Purses…
Baking the panko-crusted chicken on a wire rack lifts it away from the cooking juices, keeping the crust from getting soggy. Our eggplant stacks taste just as good as traditional eggplant Parm – but they’re ready in a fraction of the time! The post Chicken Parmesan with Cheesy Eggplant Stacks appeared first on Clean Eating.…
Baking the panko-crusted chicken on a wire rack lifts it away from the cooking juices, keeping the crust from getting soggy. Our eggplant stacks taste just as good as traditional eggplant Parm – but they’re ready in a fraction of the time!
The post Chicken Parmesan appeared first on Clean Eating.
Source: Clean Eating
It doesn’t get more indulgent than this — a velvety peanut butter mousse filling over a cocoa and nut crust, all topped with a coconut caramel drizzle!
The post Chocolate Peanut Butter Freezer Pie appeared first on Clean Eating.
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Frozen scallops and thin white fish fillets are real time-savers for busy weeknights, as they thaw in a flash and take just minutes to cook. If your fennel bulb comes with the green fronds attached, feel free to use them as a pretty garnish on the soup instead of the parsley. You can use any…
Sweet sautéed fennel and orange juice mellow the peppery taste of watercress in this company-worthy dish. For the best flavor, add the watercress and orange zest to the sauté at the very last minute. If the sauté is done cooking before the fish, simply take it off the heat and stir in the greens and…
For an eye-catching contrast of colors, try using red or tricolor quinoa. To save time, buy the frozen spinach that’s already chopped and thaw it in your fridge overnight; just be sure to squeeze it dry before using.
The post Chicken & Quinoa–Stuffed Bell Peppers appeared first on Clean Eating.
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This flavorful broth-based Vietnamese-style soup is infused with fragrant ginger, garlic and whole spices, then piled high with fresh herbs and delicate pea shoots for a hit of freshness. If your shoots are longer than a few inches, snip them into shorter, bite-size pieces. The post Chicken Pho with Pea Shoots appeared first on Clean…
Sorrel’s lemony flavor is a perfect pairing for briny shellfish, such as clams. This recipe easily serves four as an elegant appetizer; to make it a meal, toss the clams and broth with 8 oz (4 cups cooked) whole-grain linguine. The post Steamed Clams with Sorrel & Garlic Bread appeared first on Clean Eating. Source:…