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Entries tagged with 'light eating'

Deborah Madison's Spring Garden Hodgepodge of Radishes, Leeks, and Peas Depending ...

Serious Eats Kate Williams Post a comment

You gotta love a cookbook author bold enough to use the words "hodgepodge" and "depending" in the same recipe title. Yet as Deborah Madison explains in her new book, Vegetable Literacy, "Depending is the operative word when there is a garden or good farmers' market." Indeed, when shopping seasonally, you'll never really know what'll look good until you see it. So, go ahead, embrace the hodgepodge of spring vegetables, and adapt Madison's gentle cooking technique and emphatic use of excellent butter to suit your spring haul. More

Skillet Shrimp with Orzo, Feta and Asparagus

Serious Eats Yasmin Fahr 12 comments

Shrimp, asparagus, and orzo in a one-dish quick meal. More

Make-Ahead Zucchini and Roasted Potato Puttanesca

Serious Eats Suzanne Lehrer 3 comments

What's black, green and red all over? Your lunch tomorrow. Swap out pasta for sweet, shaved zucchini and crispy roasted potatoes to go with this bold, briny sauce. More

Greek Yogurt Cake

Serious Eats Emma Kobolakis 2 comments

Like pound cake, but lighter, Greek yogurt cake from Mad Hungry Cravings gets its moistness from its namesake and floral sweetness from honey. Make this the night before a big breakfast. More

Grilled Marinated Heart of Palm Tacos With Spicy Cabbage Slaw (vegan)

Serious Eats J. Kenji López-Alt Post a comment

Hearts of palm take on a deep nutty-sweet flavor when grilled over high heat, with a great moist, texture with a light crunch. They make perfect taco fare. More

Make-Ahead Toasted Whole-Wheat Israeli Couscous with Fennel, Lemon, and Feta

Serious Eats Suzanne Lehrer Post a comment

Super-toasty Israeli couscous is bombarded with flavors: roasted fennel and red onion, creamy feta, tart lemon and parsley. Let everything hang out in the fridge overnight, and you've got yourself an enviable lunchbox for tomorrow. More

Hearty Vegetable Stock (Vegan)

Serious Eats J. Kenji López-Alt 5 comments

A recipe for a quick, rich vegetable broth perfect for vegetarian or vegan dishes. More

Tropical Green Juice

Serious Eats Carolyn Cope 1 comment

Sweet, mellow, and oh so tropical-tasting. If you closed your eyes while drinking this juice, you just might be on a beach in Hawaii, where the palm trees are bright green and the juice is not. More

Gluten-Free Common Crackers

Serious Eats Elizabeth Barbone Post a comment

A New England favorite, these mild crackers bake up light and crisp and are the perfect accompaniment to a bowl of soup or a hearty chowder. More

Roasted Tomato and Fennel with Tagliatelle

Serious Eats Kerry Saretsky 1 comment

A fresh Arrabiata sauce roasted in the oven, full of cherry tomatoes, fresh chilies, fennel, garlic, and mint, tangled with fresh whole wheat tagliatelle. More

Balanced Green Juice

Serious Eats Carolyn Cope 7 comments

Green juice should taste as good as it makes you feel. This recipe strikes a pleasing chord with well-balanced sweet, tart, spicy, and hearty flavors. More

Pan-Seared Fish with Shiitake Mushrooms

Serious Eats Yasmin Fahr 6 comments

A 20 minute meal of fresh fish in a lemon butter sauce with sauteed mushrooms. More

Indian-style Stir-Fried Spiced Carrots

Serious Eats Denise D'silva Sankhe 4 comments

Mild and full of flavor, this carrot stir fry is a delicious way to dress up the old carrot stick. More

Vegan Strawberry Shortcake Smoothie

Serious Eats Carolyn Cope 2 comments

This creamy, just-sweet-enough smoothie makes it easy to keep those healthy eating resolutions. More

Thai Pomelo and Shrimp Salad (Miang Som O)

Serious Eats Leela Punyaratabandhu 1 comment

I used to call miang "one-bite salad," but I'm rethinking it as it seems to suggest that you're supposed to wrap the whole thing up into a big bundle and eat it in one bite. Calling it "salad cups" doesn't do it either since a miang like this isn't usually served assembled in little lettuce cups. Either way, this shrimp and pomelo salad served with chili jam is simple, balanced, and delicious. More

Avocado, Arugula, and Walnut Sandwiches

Serious Eats Marvin Gapultos Post a comment

This simple sandwich consists of nothing more than avocado, arugula dressed in lemon juice and olive oil, chopped walnuts, and some salt and pepper sprinkled about, all intermingled between two pieces of wheat bread. While this sandwich may seem perfect for this particular time of year—healthy resolutions, and all—it's dang tasty and hefty, good enough to work into your regular year-round sandwich rotation. More

Shrimp with Chunky Cherry Tomato Puttanesca Sauce

Serious Eats Kerry Saretsky 1 comment

Spicy, fresh, and aromatic, this fresh puttanesca sauce, made from fresh cherry tomatoes, olives, capers, chilies, oregano, and lemon, flavors a gorgeous stew of jumbo tomatoes. A light take on a classic that's a perfect after-work dinner for two. More

Quinoa Salad with Watercress, Oranges, Avocado, and Almonds, with Citrus Vinaigrette

Serious Eats Jennifer Segal Post a comment

Start the new year off right with this light and tasty quinoa salad topped with delicate greens, citrus, avocado and crunchy almonds. More

Salmon with Thyme and Three-Lemon Crème Fraîche

Serious Eats Kerry Saretsky Post a comment

This salmon roasted with lemon and thyme can be served hot or room temperature with a simple sauce of crème fraîche, thyme, and lemon in three forms: zest, juice, and preserved. More

Salt-Baked Fish Stuffed with Herbs and Lemon

Serious Eats Kerry Saretsky Post a comment

Here's how to make the most simple, delicious, juicy, and fragrant whole roast fish. Brought to the table in a thick crust of crackable salt, it's a show stopper. More

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