Recipe

Recipe: No-Chop Cold Veggie Noodle Bowls with Soy Lime Vinaigrette — Quick and Easy Vegetarian Dinners

(Image credit: Joe Lingeman)

There are two summer supper situations where you'll want to know this summer-sauté-meets-noodle-bowl method by heart. The first are those muggy evenings where after a long day outside you're ravenous, but the idea of chopping anything seems arduous. It's too hot to cook, you think, but you've also got a fridge full of vegetables and an empty belly. You could probably muster up cooking, as long as you didn't have to chop anything.

Likewise, you may find yourself in a friend's summer cabin or in a high-traffic vacation rental in which the knives have all but disappeared. There's a paring knife with a broken handle that you'd rather not use, but there is a decent peeler. That means you can pull off this hat-trick of a summer supper in that situation as well.

This summer sauté served over rice noodles is everything you'll crave in a cold noodle bowl: vegetables quickly cooked with plenty of bite left in them and one of the best soy vinaigrettes I know.

Here's the summer sauté that doesn't require a knife, only requires a teensy bit of cooking, and has enough variables that you can make it over and over again all summer long.

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How To Make Classic Orange Sherbet — Ice Cream Lessons from The Kitchn

(Image credit: Joe Lingeman)

As a kid, orange sherbet was my go-to ice cream order. I wasn't interested in the super-sweet rainbow version — nope, the bracing sweet-tart bite of orange sherbet was the only flavor for me. Once I mastered my favorite grown-up ice cream flavor (coffee), classic sherbet had to be next on the list.

As it turns out, making a really good sherbet at home is a little more complex than making ice cream. With a high water content, homemade sherbet can be icy if not prepared properly. I've discovered how one special ingredient can make all the difference in ensuring your sherbet is just as tangy and creamy as the stuff you ate growing up.

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How To Make Classic Orange Sherbet — Ice Cream Lessons from The Kitchn

(Image credit: Joe Lingeman)

As a kid, orange sherbet was my go-to ice cream order. I wasn't interested in the super-sweet rainbow version — nope, the bracing sweet-tart bite of orange sherbet was the only flavor for me. Once I mastered my favorite grown-up ice cream flavor (coffee), classic sherbet had to be next on the list.

As it turns out, making a really good sherbet at home is a little more complex than making ice cream. With a high water content, homemade sherbet can be icy if not prepared properly. I've discovered how one special ingredient can make all the difference in ensuring your sherbet is just as tangy and creamy as the stuff you ate growing up.

READ MORE »

Recipe: Vanilla Cashew Clusters — Healthy Snack Recipes

(Image credit: Joe Lingeman)

I am not lying when I tell you I was genuinely sad when I poured out the last cashew cluster from the tall jar I was storing them in. These nuts have a way of working their sweetness into your heart, so it's truly a travesty when they're finished. You might want to make two batches to prolong this. The crunchy clusters are extra fragrant due to the healthy dose of vanilla, and just a touch spicy thanks to the cinnamon. Eat them out of hand whenever the desire for a snack hits, be it at your desk or when you're out and about on an adventure. Then sprinkle the rest on your morning yogurt or even finish off a bowl of ice cream with a handful.

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Recipe: Grilled Shrimp and Vegetable Grain Bowls — Quick and Easy Weeknight Dinners

(Image credit: Joe Lingeman)

I am a big fan of cooking out when friends stop by for dinner, whether it's a weeknight or a Friday night. My favorite trick for making this possible is to have guests build their own dinners. Grilled grain bowls are an easy way to pull this off.

Think of grilled grain bowls as the grown-up version of the hobo packets you might have made at sleep-away camp. Essentially everyone builds their own packet of uncooked quinoa, chopped vegetables, and shrimp, and then the packets are wrapped up and cooked on the grill. It's pure summer comfort food by way of the grill. Drizzled with a creamy herb sauce and prepped in just a few minutes, you'll be making these regularly — guests or not.

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Recipe: Summer Breakfast Salad — Healthy Breakfast Recipes

(Image credit: Joe Lingeman)

If you're not one already, this salad is the one that will make you a breakfast salad believer. And it's easy to see why — it has a lot going for it. Fresh ingredients like spinach, plump blueberries, and creamy avocado make you feel like you're starting the day off on the right foot, while protein-rich eggs, bacon, and quinoa will keep you going until lunch. But what will make you fall hard is the warm bacon-apple cider vinaigrette. The temperature makes the whole salad comforting, and it works to mellow any bite in the greens and enhance the sweetness of the berries.

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