Photo: Hector Manuel SanchezMove over, avocado toast! This ricotta toast is a world of textures thanks to the creamy fresh cheese, thick cherry spread, and crunchy pistachios.Ingredients1 cup frozen pitted cherries, thawed and halved1/2 teaspoon grated lemon rind1/2 teaspoon cornstarch3 tablespoons part-skim ricotta cheese1 (1-oz.
Step 1Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high. Add half of the mushrooms, and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer mushrooms to a plate. Repeat procedure with 1 1/2 tablespoons of the oil and remaining mushrooms. Reduce heat to medium, and add onion, garlic, thyme, and remaining 2 tablespoons oil; cook, stirring often, until softened, about 5 minutes.
YieldServes 6 (serving size: 3 tbsp.)Golden raisins add a layer of jammy natural sweetness that perfectly balances this tangy sauce. Pork loin, turkey, salmon—you name it, this sauce is the perfect partner.Ingredients2 teaspoons olive oil1/3 cup minced shallots1 tablespoon chopped sage1 cup unsalted chicken stock1/2 cup apple cider4 teaspoons white wine vinegar1 tablespoon Dijon mustard2 teaspoons maple syrup2 teaspoons cornstarch1/2 cup golden raisins1 tablespoon unsalted butter1/2 teaspoon pepper1/8 teaspoon kosher saltNutritional InformationCalories 108Fat 3gSatfat 1gUnsatfat 2gProtein 1gCarbohydrate 17gFiber 1gSugars 12gAdded sugars 1gSodium 127mgCalcium 2 DVPotassium 3 DVHow to Make ItCombine olive oil, minced shallots, and chopped sage in a pan over medium-high; cook 2 minutes.
YieldServes 12 (serving size: 1 1/2 tbsp.)If you’re a fan of Greek tzatziki, you’ll love this version that gets nice briny flavor from feta cheese. Fresh mint rounds out the flavors and softens the garlic. Try it on lamb, chicken, or salmon.Ingredients1 garlic clove1/8 teaspoon plus 3/8 tsp. kosher salt, divided1 cup plain whole-milk Greek yogurt1 ounce crumbled feta cheese (about 1/4 cup)4 teaspoons chopped fresh mint4 teaspoons fresh lemon juice1 tablespoon chopped fresh dill1 tablespoon waterNutritional InformationCalories 25Fat 1gSatfat 1gUnsatfat 0gProtein 2gCarbohydrate 1gFiber 0gSugars 1gAdded sugars 0gSodium 108mgCalcium 3 DVPotassium 0 DVHow to Make ItSmash garlic clove on a cutting board with the broad side of a chef’s knife.
Step 1Heat oil in a large skillet over medium-high. Add short ribs and sausage in batches; cook, turning occasionally, until browned on all sides. Transfer to a plate. (Do not wipe out skillet.)Step 2Reduce heat to medium; add onion, celery, and garlic to skillet; cook, stirring often, until lightly browned, about 5 minutes.
Refreshing the coconut flakes in a bit of coconut oil gives them a lovely sheen and makes the salad incredibly aromatic. The lime juice and zest bring the whole thing together. Find this recipe in The Pho Cookbook, out February 2017.This flavorful, colorful side dish adds brilliant flavor to any dinner plate.