This easy skewered chicken with an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with chopped cilantro. The post Grilled…
Sweet citrus and sesame flavors will make these wings a crowd-pleaser in your home. Try serving these in a basket with carrot and celery sticks and your family will be convinced they came from your local wing joint!
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A Japanese dish, shogayaki is typically made with pork. Here, we use chicken to stir-fry in this flavorful ginger sesame sauce spiked with sake. Serve over brown rice, wheat berries or farro.
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Serve this sweet and fragrant salad in whole-wheat pita pockets or in lettuce wraps. To keep the cashews crunchy, toss all the ingredients together and add the nuts just before serving.
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This rich sauce with almonds and white wine will make your family feel like they’re dining in a fine French restaurant – but it only takes 25 minutes to make! Pair this main with the Buttery Roasted Potatoes & Green Beans (see recipe, right). The post Chicken Cutlets with White Wine Butter Sauce appeared first…
This creamy cashew dressing with ginger and lime is so delicious, you’ll want to double the recipe to have some on hand for other salads or as a dip for vegetables.
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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.
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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…
