With fresh lime zest and juice, a hint of agave syrup, kosher salt, and a splash of tequila, this crunchy slaw embodies the essence of everyone& 39;s favorite cantina cocktail.We like the texture and color of freshly cut cabbage (you get longer, sturdier shreds than the packaged stuff). But if you are pressed for time, you can sub in 8 cups of packaged coleslaw mix for the cabbages and carrots.
How to Make ItStep 1Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add popcorn; cover and cook 3 minutes or until kernels pop, shaking pan frequently. When popping slows down, remove pan from heat. Let stand 1 minute or until popping stops.Step 2Combine sugar and next 4 ingredients (through salt) in a medium, heavy saucepan coated with cooking spray.
YieldServes 6 (serving size: about 2/3 cup)The Broccolini stays perfectly al dente while picking up a nice bit of sear from the hot pan. Fish sauce and sambal oelek (ground fresh chile paste, available in the international aisle) give this side a Vietnamese profile. If you don& 39;t have fish sauce on hand, use soy sauce.
YieldServes 1 (serving size: about 1 cup)When the hustle of the holidays leaves you feeling overtaxed, your immune function can suffer. This invigorating morning beverage delivers a quarter of your daily goal for immune-boosting vitamin C, along with turmeric and ginger, which help quell inflammation.
This quick and easy broccoli-loaded pasta is ideal for busy weeknights. The flavors are straightforward and kid-friendly, with tender broccoli taking on nutty goodness from browned butter and a floral lift from lemon zest. We like the mild flavor of gluten-free corn-and-quinoa pasta, but any whole-grain pasta (such as spelt or brown-rice versions) would be great as well.