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From our Readers4
Q&A6
Pesto Chicken Melt 8
SIDE DISH: Romaine Salad
Buttermilk Monte Cristo10
SIDE DISH: Strawberry-Banana Smoothie
Chicken and Waffles with Black Pepper Gravy12
SIDE DISH: Cantaloupe Salad
Lamb and fiery sauce14
Cinnamon Lamb Chops16
Online Extras
Frenching Lamb Racks
Watercress Couscous17
Wood poaching18
Who needs a grill for smoking? Try this technique for smoking and poaching all in one pot -- indoors!
Wood Poached Salmon with chipotle20
Hominy Hummus21
Seared Scallops with Thai Red Curry Sauce22
SIDE DISH: Lemon Grass Grits
Popcorn Scallop Tacos24
SIDE DISH: Cilantro-Avocado Crema
Online Extras
Mexican Rice with Green Peas
Ingredients
SAUTÉ:
1⁄3 cups diced onion
1 Tbsp. tomato paste
2 1⁄2 tsp. minced jalapeño
1 1⁄2 tsp. minced garlic
1⁄2 tsp. ground cumin
1 Tbsp. olive oil
ADD:
1 cups low-sodium chicken broth
1⁄2 cups dry converted white rice
1⁄2 cups chopped Roma tomatoes
STIR IN:
1⁄2 cups frozen peas, thawed
salt and black pepper to taste
Directions
Sauté onion, tomato paste, jalapeño, garlic, and cumin in oil in a saucepan over medium heat for 2 minutes.
Add broth, rice, and tomatoes; bring to a boil. Cover rice, reduce heat to low, and simmer until water is absorbed, 15–20 minutes. Remove rice from heat; fluff with fork.
Stir in peas; season with salt and pepper and serve.
Per cup: 304 calories; 1g saturated fat; 7g total fat; 51g carb.; 371mg sodium; 4g fiber; 9g protein; 3 cholesterol
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Breakfast Risotto30
Coconut Risotto31
Easy Easter Sunday Dinner32
Rhubarb-Orange Chutney34
Roasted Asparagus with Mustard Vinaigrette34
Pineapple-Bread Casserole35
Creamy Triple Lemon Pie36
Hash Brown "Omelet"38
Golden Hash Browns40
Country-Style Hashed Browns41
Radish Tart42
Roasted Radish & Potato Salad44
Radish recognition45
Carrot Latkes46
Spring Pea Dip / Strawberry Poppers47
Pound Cake48
Two classics in one dessert -- pound cake and tres leches sauce -- are the perfect finish to any meal.