Salads and more

20/12/2025

18/03/2024

Instant Pot Risotto With Parmesan

Ingredients
1 tbsp. unsalted butter
1 tbsp. olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 c. Arborio rice
Kosher salt and pepper
1/2 c. dry white wine
3 1/2 c. low-sodium chicken broth
1/2 c. freshly grated Parmesan, plus more for serving
Directions

Step 1
Press [Sauté] on an electric pressure cooker, adjust to medium and heat butter and oil with onion, then cook, stirring occasionally until tender, 6 minutes. Stir in garlic and cook 2 minutes.
Step 2
Stir in rice and 1 teaspoon salt and cook, stirring occasionally, until golden brown and toasted, 4 to 6 minutes. Add wine and cook until absorbed, about 1 minute. Stir in broth, press [Cancel].
Step 3
Lock the lid and cook on high pressure (12.0) 5 minutes. Use the quick-release method to release the pressure, then open the lid. Stir risotto until liquid has been absorbed, 2 to 3 minutes. Stir in Parmesan. Serve with additional Parmesan and cracked pepper, if desired.

15/03/2024

Grilled Spiced Steak and Carrots

Ingredients
1 c. packed cilantro
1 c. packed flat-leaf parsley, plus more for serving
1 tsp. smoked paprika
1 large clove garlic
1/2 c. plus 1 Tbsp olive oil
1 tsp. lemon zest plus 2 Tbsp lemon juice (from 1 lemon)
Kosher salt and pepper
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground cinnamon
1 1/2 lb. sirloin steak, cut into 4 pieces
1 lb. small carrots, scrubbed, halved lengthwise if thick
1 oz. feta, crumbled
Directions

1. Heat grill to medium. In blender, puree cilantro, parsley, paprika, garlic, 1/2 cup oil, lemon zest and juice, and 1/4 teaspoon each salt and pepper. Transfer to small bowl.

2. In small bowl, combine cumin, coriander, and cinnamon with 1/4 teaspoon salt and 1/2 teaspoon pepper; rub all over steak. Rub carrots with remaining tablespoon oil and season with 1/4 teaspoon each salt and pepper.

3. Grill steak and carrots, covered, until carrots are tender and steak is medium-rare, 3 to 5 minutes per side. Transfer steak to cutting board and let rest 5 minutes before slicing.

4. Transfer carrots to platter, drizzle with 1/4 cup sauce, and sprinkle with feta and parsley. Serve with steak and remaining sauce.

13/03/2024

Smoky Black Bean and Quinoa Soup

Ingredients
1 1/2 tbsp. olive oil
1 onion, chopped
Kosher salt
1/2 medium butternut squash (about 12 oz.), peeled and cut into 3/4-inch pieces
1 medium poblano pepper, cut into 1/4-inch pieces
2 cloves garlic, pressed
1 1/4 tsp. ground cumin
1 canned chipotle in adobo, finely chopped, plus 1 tbsp. adobo
3 c. low-sodium vegetable broth
1 14-oz can diced fire-roasted tomatoes

1/2 c. quinoa, rinsed
1 15-oz can black beans, rinsed
1/3 c. cilantro, chopped, plus leaves for sprinkling
1/3 c. roasted pepitas
Directions

Step 1
Heat oil in Dutch oven on medium. Add onion and 1/2 teaspoon salt and cook, covered, stirring occasionally, 6 minutes.
Step 2
Add squash and poblano and cook, stirring occasionally, 4 minutes. Stir in garlic and cumin and cook 1 minute.
Step 3
Stir in chipotle and adobo, then broth, and bring to a boil. When edges of pot just start bubbling, stir in tomatoes and quinoa, reduce heat, and simmer gently, covered, until quinoa is tender, 12 to 14 minutes.
Step 4
Stir beans into soup and cook until heated through, about 3 minutes. Stir in cilantro and serve topped with pepitas and additional cilantro if desired.

11/03/2024

Thai Noodle Soup with Shrimp & Pumpkin

Ingredients
8 oz. Thai rice noodles
1 tbsp. canola oil
1 shallot, chopped
2 garlic cloves, chopped
1 tbsp. grated fresh ginger
2 c. chicken stock
1 (13.5-oz.) can coconut milk
3 c. cubed fresh pumpkin or butternut squash
1 tbsp. Thai roasted red chili paste
1 tsp. dark brown sugar
1 lb. large shrimp, peeled and deveined
1 c. snow peas
2 tbsp. fresh lime juice
1 tbsp. fish sauce
Fresh basil, for serving
Directions

Step 1
Cook noodles according to package directions.
Step 2
Meanwhile, heat oil in a large saucepan over medium-high heat. Add shallot and garlic and cook, stirring, until fragrant, 1 minute. Add ginger and cook, stirring, until fragrant, 1 minute. Add stock, coconut milk, pumpkin, chili paste, and brown sugar. Bring to a boil, reduce heat and simmer, stirring occasionally, until pumpkin is just tender, 10 to 12 minutes. Stir in shrimp and cook until opaque throughout, 1 to 2 minutes. Stir in snow peas and cook until bright green, 1 minute. Stir in lime juice and fish sauce.
Step 3
Divide noodles between four serving bowls. Top with soup and basil.