Tag Archives: Recipe

Mediterranean Dip

7-Layer Mediterranean Dip

What You’ll Need

  • 1/2 cup nonfat Greek yogurt
  • 3 cloves garlic, minced
  • 1/8 teaspoon salt
  • 1 (10-ounce) container classic hummus
  • 1 tomato, diced
  • 1/2 cup diced cucumber
  • 1 (7.5-ounce) jar marinated artichoke hearts, drained and chopped
  • 1/2 cup chopped roasted red pepper
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped parsley
  • Chopped Kalamata olives for garnish
  • Olive oil for drizzling

What to Do

  1. In a small bowl, combine yogurt, garlic, and salt; set aside.
  2. Spread hummus over a 10-inch round serving plate. Layer with tomatoes and cucumber. Dollop yogurt mixture and gently spread.
  3. Top with artichoke hearts, red peppers, feta cheese, and parsley. Sprinkle olives and drizzle with olive oil.


This is a great dip to serve with pita chips or fresh-cut veggies!

Thank you for reading 🙂


Easy Lunches, For Work or Home


Eggs are so long-lasting in the fridge that we always seem to have some around. You can make a fancy egg sandwich. You can try a million different frittatas depending on your leftovers situation, or practice your omelet moves. You can fold boiled or steamed eggs into mashed feta and top a flatbread. You can scramble eggs with spinach or chile crunch or salsa.

Make lunch feel egg-stra special (sorry) by whipping up a Dutch Baby—it only takes 10 minutes of active work. Pair your eggs with roasted kale and a sprinkle of turmeric. Or put them in a spicy taco.

Eggs are the essential ingredient in this veggie-enhanced pasta carbonara, too. We’re guessing we’re not the only ones craving big bowls of pasta.


Nutella being spread on bread grated cheese in background.
Nutella grilled cheese is crunchy and melty and warm and just the right mix of salty and sweet.Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

If you’re looking for easy lunch ideas, grilled cheese is here for you. But you are also allowed to add soft-scrambled eggs. You should definitely consider gochujang if you have any in your fridge. Or salami and pickles. Or hot cherry peppers or kimchi. Seasoned mayo. Gruyere and caramelized onions. Tomatoes, once they’re good. And if you’re really getting into this eat-lunch-like-nobody’s-watching thing, there’s always Nutella Grilled Cheese.


Sauté whatever vegetable or bean you have on hand in a nonstick skillet, then scramble in an egg. Add cheese if you want cheese. Transfer to a tortilla (I like to warm the tortilla directly on my gas burner, but be sure to watch carefully!) and top with hot sauce and/or salsa. Note: Before adding the egg, you may want to remove any greens like kale or spinach from the skillet and press out any liquid to avoid a soggy taco.

Cut last night’s leftovers into bite-sized pieces. Cooked chicken, grilled salmon, roasted broccoli, almost anything you’ve got, as long as it’s not, like, soup. Warm them up, wrap in a warmed tortilla, top with chopped cilantro if you have it and hot sauce if you like it.


Working from home is the time to get crazy with an open-faced sandwich on toast (or a rice cracker if you prefer.) Go savory with a smear of hummus, butter or vegan butter (we like this one), or avocado. That’s your creamy layer. Then, add whatever vegetables you have: chopped up pickled vegetables, leftover roasted veggies, a pile of spinach, whatever. Sometimes I put a chopped egg on top or a bit of smoked fish. The final step is a sprinkle of salt, red pepper flakes, hot sauce, or toasted seeds. Or take all of these layers, but put them on a roasted or steamed sweet potato.

nut butter with bananas on a rice cake
Almond butter, but better.Photo by Alex Lau, Food Styling by Rebecca Jurkevich

Power butter. Need we say more? We will. Smear it on your toast, then eat. Or top with sliced fruit or coconut chips or even bacon.

Not sure how to eat tinned fish? Toast is your friend. Try mashed avocado with smoked paprika and smoked fish on toast. Or mix some smoked paprika into mayo with a squeeze of lemon and some chopped garlic. Spread on toast, top with tinned fish, some chopped olives if you have a jar, plus a drizzle of oil.

Beans and Greens

Right when you wake up before you even brush your teeth, stick a pound of dried beans—no soaking required, we promise!—in a dutch oven or heavy-bottomed pot. Add a roughly chopped onion, a few smashed cloves of garlic, a sprig or two of rosemary or thyme, a sprinkle of red pepper flakes (or whole chile de Arbol, if you have one lying around), a big pinch of salt, and a serious glug of olive oil. Cover with water, bring to a boil, then reduce to a simmer and let it cook with the lid on until lunchtime. Add a handful of torn kale for the last few minutes, to wilt into the brothy, bean mixture. If you’re feeling luxe, serve with a fried egg on top.

Hummus Bowl

Photo of Salad with Power Sprinkle.
Hummus isn’t just for dipping.Photo by Joseph De Leo, Food Styling by Anna Stockwell

Smear hummus (homemade or storebought) on a plate. Top with things. Oh, you want recipes? We could eat this one every day all week. But meat works too, or any kind of beans, or just a swoosh of extra tahini or olive oil or a sprinkle of sumac or anything green.

Grain Bowl

We like to do a little prep-ahead to make this an easy assembly job when it’s time for lunch, but if you don’t mind doing a little cooking in the background of your day’s work, go for it. First, make a big batch of quinoa or farro or any other grain situation. Store your cooked grains in the fridge if you’re not ready to eat. For toppings, consider a mix of textures and flavors, including something crunchy and raw and something more sturdy and cooked, like roasted or steamed sweet potatoes or carrots or just a drained can of beans. Yes, you can repurpose your leftovers here and heat the whole thing up. Top with a fried or 7-minute simmered egg, or a scoop of silken tofu. Then garnish, garnish, garnish. Do herbs. Do crispy shallots or chopped peanuts or sesame seeds. Do fermented stuff like pickles or kimchi or kraut. Do feta or Parm or cojita. Do sauce (green sauce, hot sauce, harissa, thinned tahini, spicy tahini, salsa, chipotle + mayo, All Day Every Day Yogurt Sauce, peanut butter dressing, you get the idea.)

Anything that works as a grain bowl can also be a noodle bowl, though you may want to dress your noodles with the sauce first. We’re very in favor of ramen (have you tried these?) with ginger-scallion sauce, though we’ve been known to eat sesame noodles for days on end.

Popcorn Bowl

Image may contain Food and Popcorn
Meet the best homemade popcorn of your life.Photo by Chelsea Kyle, Food Styling by Emily Johnsonhttps://www.healthline.com/

We won’t promise that it’ll keep you feeling great all afternoon long, but yes, you can just make movie-theater-style popcorn at home and eat a bowl full of it for lunch. And sometimes that’s what you need to do.

Thank you for reading 🙂

Beef Suya~Western Africa Dish

Beef Suya


  • 1 cup salted peanuts
  • 1 tablespoon paprika
  • 2 teaspoons onion powder
  • 2 teaspoons ground ginger
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon garlic powder
  • 1 beef tri-tip roast or beef top sirloin steak (2 pounds), thinly sliced against the grain
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 1 medium onion, cut into wedges
  • 1 large tomato, cut into wedges
  • Fresh cilantro leaves


  • Place peanuts in a food processor; process until finely chopped. Add paprika, onion powder, ginger, pepper flakes and garlic powder; pulse until combined.
  • Place beef in a large bowl or shallow dish. Drizzle with oil; sprinkle with salt. Toss to coat. Add peanut mixture; turn to coat. Refrigerate, covered, for 2 hours. Drain beef, discarding marinade.
  • Thread beef onto metal or soaked wooden skewers. Grill, covered, over medium-high heat until beef reaches desired doneness, 10-15 minutes, turning occasionally. Serve with onion, tomato, and cilantro.
Nutrition Facts

1 kabob: 329 calories, 21g fat (5g saturated fat), 68mg cholesterol, 405mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 29g protein.

Thank you for reading 🙂

Pressure Cooker Spiced Short Ribs

Pressure-Cooker Spiced Short Ribs


  • 1 tablespoon olive oil
  • 6 pounds bone-in beef short ribs
  • 2 tablespoons butter
  • 1 medium leek (white portion only), finely chopped
  • 1 garlic clove, minced
  • 1 cup chicken stock
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons ground mustard
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons paprika
  • 2 teaspoons celery salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pepper


  • Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown ribs in batches; set aside.
  • Add butter to the pressure cooker. When melted, cook and stir leek until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add stock to the pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel.
  • In a small bowl, combine remaining ingredients; spread over ribs. Return ribs to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally.
Nutrition Facts

1 serving: 232 calories, 14g fat (6g saturated fat), 60mg cholesterol, 324mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 20g protein.

Thank you for reading 🙂

Bacon Brussel Sprouts

Brussels Sprouts with Heaps of Bacon


1 lb. slab bacon, cut into 1/2-inch pieces

1 tsp. canola oil

2 lb. Brussels sprouts, halved

Kosher salt

2 tbsp. unsalted butter, divided

2 tbsp. balsamic vinegar


  1. In large heavy-bottomed skillet, cook bacon on medium until golden brown, stirring occasionally, about 15 minutes. With slotted spoon, transfer bacon to paper towels and reserve bacon fat from pan.
  2. Heat oil in skillet on medium-high. Working in batches, add sprouts, flat side down, in single layer to skillet. Once sprouts are sizzling, add 1 tablespoon reserved bacon fat, a pinch of salt, and 1 tsp butter. Cook sprouts until flat sides are dark mahogany brown, about 3 minutes. Transfer sprouts to plate. Repeat with remaining sprouts.
  3. When all sprouts are cooked, add bacon and 1 tablespoon butter to skillet. Return sprouts to skillet and toss until heated through. Add vinegar and simmer until reduced slightly, 1 to 2 minutes. Serve immediately.

Nutritional Information (per serving): About 210 calories, 15 g fat (6 g saturated), 10 g protein, 435 mg sodium, 10 g carbohydrate, 4 g fiber


Thank you for reading 🙂

Grasshopper Bars

grasshopper bars
  • Ingredients
  • Filling
  • 1/2 c. milk 3
  • c. mini marshmallows
  • 2 tbsp. unsalted butter, cut into small pieces
  • 2 tbsp. plus 1 cup heavy cream
  • 2 tsp. pure peppermint extract
  • 1 tsp. pure vanilla extract 6 to 8 drops liquid green food coloring (optional)
  • Crust
  • 34 chocolate wafer cookies (we used Nabisco Famous Wafers)
  • 6 tbsp. unsalted butter,
  • melted Topping
  • 3/4 c. heavy cream 6 oz. bittersweet chocolate, finely chopped Directions
  1. In a medium saucepan, heat milk on medium until hot. Add marshmallows and butter and stir to melt. Remove from heat; stir in 2 tablespoons heavy cream, extracts, and food coloring (if using); let cool to room temperature, about 1 hour. 
  2. Meanwhile, line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, pulse cookies to form fine crumbs. Add butter and pulse to combine. Press evenly into bottom of the prepared pan and refrigerate. 
  3. Once marshmallow mixture is cool, using an electric mixer, beat remaining 1 cup cream until stiff peaks form. Fold a spoonful of cream into marshmallow mixture to loosen, then fold in remaining cream and spread on top of chilled crust. Refrigerate until set, at least 30 minutes.
  4. Make topping: In small pot, heat cream on medium until hot but not boiling. Remove from heat and add chocolate; let sit 1 minute, then stir until melted and smooth. Spread evenly over filling and refrigerate until set, at least 30 minutes or up to a day. When ready to serve, use overhangs to transfer to a cutting board and cut into pieces.



Thank you for reading 🙂

Biryani with Yogurt Marinated Chicken

Biryani with Yogurt Marinated Chicken

Biryani with Yogurt Marinated Chicken Buckwheat Queen


Original recipe yields 12 servings

  • 1 (8 ounce) container whole milk yogurt
  • 6 cloves garlic, crushed
  • 2 teaspoons finely grated ginger root
  • 1 ½ teaspoons garam masala
  • ½ teaspoon ground turmeric
  • salt to taste
  • 2 pounds skinless, boneless chicken breast halves
  • 6 cups basmati rice
  • 1 pinch saffron
  • 7 ¾ cups water, divided
  • ÂĽ cup olive oil, divided
  • 3 onions, sliced, separated into rings
  • 3 tomatoes, sliced
  • 6 whole cloves
  • 5 cardamom pods
  • 3 cinnamon sticks
  • 1 tablespoon cumin seeds
  • 2 tablespoons prepared masala curry sauce


Step 1

Mix yogurt, garlic, ginger, garam masala, turmeric, and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover the bowl and marinate the chicken in the refrigerator, at least 1 hour.

Step 2

Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom.

Step 3

Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons of olive oil.

Step 4

Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices.

Step 5

Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 30 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 6

Bring 6 cups water to a boil in a large pot with cloves, cardamom, cinnamon, and cumin. Drain rice and add to the pot. Bring to a boil and cook until softened but still firm, about 8 minutes.

Step 7

Heat the remaining 2 tablespoons oil in the skillet over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 3/4 cup water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes.

Step 8

Spoon rice onto serving platter; top with chicken breasts, onion, and tomatoes.

Thank you for reading 🙂

Flourless Chocolate Cookies

Flourless Chocolate Cookies Hilary Meyer


  • 1 cup confectioners’ sugar
  • ÂĽ cup unsweetened cocoa powder
  • â…› teaspoon salt
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • ½ cup bittersweet chocolate chips or chunks, chopped


  • Step 1 Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Coat the paper with cooking spray.
  • Step 2 Combine confectioners’ sugar, cocoa powder and salt in a medium bowl. Beat egg whites in a large mixing bowl with an electric mixer until soft peaks form. Add vanilla. Fold in the cocoa powder mixture with a rubber spatula until combined. Fold in chocolate chips (or chunks).
  • Step 3 Drop the batter by tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake, one sheet at a time, until the cookies are just beginning to crack on top, 12 to 14 minutes. Let cool slightly on the pan before transferring to a wire rack to cool completely.


To make ahead: Store cookies in an airtight container for up to 3 days.

Nutrition Facts

Serving Size: 1 cookie Per Serving: 66 calories; 2.3 g total fat; 1.3 g saturated fat; 25 mg sodium. 28 mg potassium; 12.8 g carbohydrates; 1.2 g fiber; 11 g sugar; 1 g protein; 1 mcg folate; 2 mg calcium; 7 mg magnesium; 11 g added sugar;


1 other carbohydrate

Thank you for reading 🙂