Photo by Ty Mecham Prep time 5 minutes Cook time 45 minutes Serves 4 as a main course, more as a side dish Author Notes I first had Spaghetti Aglio Olio with Broccoli on a roadtrip to Woodstock, NY with my older sister and her then boyfriend (later husband). I’ve loved it since. Looking back,…
Note: any extra pesto can be refrigerated for up to one week or frozen for up to one month. 3 medium beets, with greens 1 bunch radishes, with greens About 3/4 cup plus 2 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground black pepper 1/2 cup toasted walnuts 6 medium cloves garlic, peeled…
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Mediterranean Bulgar Salad Whether it’s health or taste you’re after, it doesn’t get any better than this — bulgur, beans, tomatoes, pine nuts, and olive oil team up in this vegetarian main dish salad. CW’s food editor, Wendy Stenman, created this just for The Healthy Kitchen and shared it with Taste of Home. Click here…
Advertisement Directions Instructions Checklist Step 1 Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and steam until tender, 6 to 8 minutes. Set the potatoes aside. Dry the pot. Advertisement Step 2 Heat oil in the pot over medium-high heat. Add onion and…
Serves 4 Author Notes Like many soy foods, tofu (or curd bean) originated in China. Legend talks it was accidentally discovered about 2000 years ago during the Han Dynasty when some cooker curdled soy milk with nigari seaweed. Being a staple food in Thai and Chinese cuisine, tofu has become popular among Western nations ever…
For the Salad: 4 medium or 3 large beets, rinsed and halved lengthwise, greens rinsed and reserved 6 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground black pepper 1 1/2 cups French green lentils, rinsed 3 cups water 1 large sweet onion, peeled, halved lengthwise and cut into 1/4-inch half-moons 1 small fennel…
