Teriyaki Salmon with Glazed Broccoli Salad

  • 2 tablespoons honey
  • 2 tablespoons low-sodium teriyaki sauce
  • 1 tablespoon rice wine vinegar
  • 4 scallions, trimmed and thinly sliced
  • 2 cloves garlic, minced
  • ½ cup sliced almonds
  • 1 bunch (1½ pounds) broccoli cut into florets; stalks peeled and cut in ¼-inch coins
  • 4 fillets, about 4 ounces each salmon
  • 2 teaspoons cornstarch
  1. In small bowl, blend honey, teriyaki, vinegar, scallions and garlic; divide in half and set aside.
  2. Adjust top oven rack so that it is 6 inches from heating element and heat broiler. Line a rimmed baking sheet with aluminum foil.
  3. Heat a large nonstick skillet over medium-high heat; toast almonds for 6 minutes. Remove almonds; carefully wipe out skillet.
  4. Place ¼ cup water in skillet; reduce heat to medium-low. Add broccoli and cook, covered, for 7 to 8 minutes or until bright green and tender.
  5. Place salmon on prepared baking sheet; brush with half of the reserved teriyaki mixture. Broil salmon 5 to 8 minutes or until top is browned and the interior temperature registers 120 degrees F on an instant-read thermometer.
  6. Stir cornstarch into remaining reserved teriyaki mixture and pour into skillet. Bring to a simmer and cook, stirring, for 4 minutes or until sauce has reduced to a thick glaze. Stir in almonds and serve alongside salmon.

4 servings


Onion, Bacon and Spinach Tart

  • 1 piecrust
  • 4 slices bacon, cut crosswise into ¼-inch slices
  • 6 cups baby spinach
  • 1½ pounds yellow onions (about 4), halved and cut crosswise into ¼-inch slices (6 cups)
  • ¾ teaspoon salt
  • ¼ teaspoon dried thyme
  • 3 eggs
  • ¾ cup half-and-half
  • ¼ teaspoon black pepper
  • ¼ cup shredded Gruyere cheese
  1. Heat oven to 375°F. Fit piecrust into 9-inch tart pan. Trim excess crust from top edge of tart pan; refrigerate while preparing filling.
  2. Heat a large nonstick skillet over medium heat. Add bacon to skillet and cook, stirring often, for 8 minutes. Add spinach to skillet and cook 1 minute, stirring until wilted. Using a slotted spoon, remove bacon mixture to a paper-towel-lined plate.
  3. Return skillet to medium heat and add onions, ¼ teaspoon salt and the thyme. Cover and cook 25 minutes over medium heat, stirring occasionally, or until browned. Remove from heat and allow to cool, uncovered, 5 minutes.
  4. Whisk together eggs, half-and-half, pepper and the remaining ½ teaspoon salt. Stir bacon mixture and onions into eggs; stir to combine. Pour egg mixture into crust. Bake at 375°F for 15 minutes. Reduce heat to 325 degrees F and continue to bake 20 minutes.
  5. Heat broiler. Sprinkle tart with Gruyere and broil for 1 to 2 minutes. Let stand 5 minutes before slicing and serving.

Makes: 8 servings

Moroccan Beef

  • 1 tablespoon vegetable oil
  • 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • ¼ teaspoon salt
  • 1 medium onion, chopped
  • 1 tablespoon chopped fresh ginger root
  • 2 teaspoons curry powder
  • 1 ½ cups reduced-sodium chicken broth
  • 1 15-ounce can chickpeas, drained and rinsed
  • ½ cup golden raisins
  • 3 cups cooked brown basmati rice
  • 2 small sweet red peppers, seeded and sliced
  • ¼ cup sliced almonds
  1. Heat oven to 350°. Coat a 13-inch-by-9-inch-by-2-inch baking dish with nonstick cooking spray.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté for 5 minutes, turning after 3 minutes. Season with ⅛ teaspoon of the salt. Remove from skillet and keep warm.
  3. Add onion and ginger to skillet and cook for 3 minutes, stirring occasionally. Add curry and cook 1 minute. Add broth and remaining ⅛ teaspoon salt to skillet. Bring to a simmer and add chickpeas, raisins and chicken. Simmer for 1 minute.
  4. Evenly spoon cooked rice into prepared dish. Spoon chicken curry mixture over top. Scatter peppers over curry. Cover with foil. Bake, covered, at 350°F for 30 minutes. Uncover and scatter almonds over peppers. Bake, uncovered, for 15 additional minutes. Cool slightly before serving.

Makes: 6 servings

Arroz Con Pollo


  • 6 large skinless chicken thighs (about 2 pounds)
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅓ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 2 cups white rice
  • 5 cups chicken broth
  • 1 teaspoon dried oregano
  • 2 packets Sazon seasoning mix
  • 1 can (15 ounces) pigeon peas, drained, rinsed
  • 1 jar (4 ounces) diced pimiento, drained or 1 cup pimento stuffed olives
  • ½ cup fresh chopped cilantro leaves


  1. Season chicken with ½ teaspoon salt and ⅛ teaspoon pepper. Coat with flour. In heavy pot, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, about 3 minutes per side. Add additional tablespoon oil as needed. Remove the chicken to a plate and set aside to cool; once cool shred and set aside
  2. Reduce heat to medium. Add onion; cook, stirring occasionally, until softened, 5 minutes. Add garlic; cook 1 minute. Stir in rice to coat with oil.
  3. Add chicken, broth, remaining salt and pepper, the oregano and Sazon seasoning; simmer, covered, 20 minutes.
  4. Stir in pigeon peas and pimiento; simmer 10 minutes.
  5. Serve directly from pot, if desired. Garnish with cilantro.

Makes: 6 servings

Chicken Cacciatore with Whole-Wheat Spaghetti

  • 6 large skinless chicken thighs (about 2 pounds)
  • ¼ teaspoon salt
  • 2 tablespoons olive oil
  • 1 10-ounce package white mushrooms, cleaned and quartered
  • 2 small green bell peppers, seeded and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, sliced
  • 2 14-ounce cans diced tomatoes with basil, garlic and oregano
  • ½ cup red wine or water
  • 1 teaspoon fresh rosemary, chopped
  • ¼ teaspoon red pepper flakes
  • 1 pound whole-wheat spaghetti, cooked
  1. Remove skin from chicken and discard. Season chicken with salt.
  2. Heat 1 tablespoon of the oil in a large, deep covered sauté pan over medium-high heat. Add chicken and brown, meaty-side down, 3 minutes. Turn chicken over and continue to cook 1 minute. Remove to plate.
  3. Reduce heat to medium. Add remaining tablespoon oil to pan and add mushrooms, green peppers and onion. Cook, stirring occasionally, 5 minutes until softened. Add garlic and cook 1 more minute. Stir in tomatoes, wine or water, rosemary and red pepper flakes. Bring to a simmer. Add chicken, cover and simmer 15 minutes. Uncover and continue to cook 10 minutes, until chicken is cooked through and tender. Serve over whole-wheat spaghetti.

8 servings

Avocado Basil Pasta

This 30-minute comfort dish combines crisp bacon, creamy avocado, and shredded Romano cheese. Lemon juice, olive oil, and garlic make a simple sauce.

  • 8 ounces dried bow tie and/or wagon wheel pasta
  • 2 medium avocados, halved, seeded, peeled, and coarsely chopped
  • 6 slices bacon, crisp cooked, drained, and crumbled
  • ⅔ cup chopped fresh basil
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon salt
  • ½ cup finely shredded Pecorino Romano cheese
  1. Cook pasta according to package directions. Drain.
  2. Meanwhile, in a large bowl combine the avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta and toss to combine. Transfer to a serving bowl. Sprinkle with cheese.

Makes 4 servings.

Noodle Bowl

This ultimate one-dish wonder goes from kitchen to table in 15 minutes flat. It even uses easy and budget-friendly ingredients such as Oriental-flavored ramen noodle soup mix, shredded cabbage, and your choice of shrimp or chicken.

  • 1 3-ounce package Oriental-flavored ramen noodle soup mix
  • 2 cups water
  • 1 chopped green onion
  • 2 tablespoons chopped fresh cilantro
  • ½ cup fresh snow peas, trimmed
  • 6 peeled and deveined medium-size raw shrimp (26/30 count)
  • ¼ cup shredded napa cabbage
  • 1 to 2 Tablespoons chopped peanuts
  1. Stir together flavor packet from ramen noodle soup mix, 2 cups water, chopped green onion, and chopped fresh cilantro in a medium saucepan.
  2. Bring to a boil; add noodles and snow peas. Cook 1 minute, and stir in shrimp.
  3. Cook 2 minutes. Transfer to a bowl, and top with shredded cabbage and chopped peanuts.

Note: You can substitute ½ cup chopped cooked chicken for the shrimp.

Yield: Makes 1 serving