Cooking Basics

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Roasted Green Beans

Green beans tossed in a bit of oil achieve a crinkly quality that can only be achieved through roasting.

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Cooked Brown Rice

Swapping out water for chicken or vegetable broth when cooking any type of rice is a simple step to bump up the flavor.

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Sautéed Kale with Garlic

Minced garlic brings a little pep into a sturdy side like kale. To turn into a meal, toss kale with pasta and herbed goat cheese or use as the base for a frittata.

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Roasted Cauliflower

Roasting gives this cruciferous vegetable caramelized edges and a tender center.

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Pearl Couscous

Also known as Israeli couscous, this grain works as a hot or cold preparation. Dress with olive oil and lemon zest for hot or toss with a vinaigrette and herbs for cold.

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Meatloaf

A combination of ground pork, veal, and beef adds mega flavor to this meatloaf. A double dose of it means you can save one loaf to freeze.

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Roasted Potatoes

Use these baby potatoes as a side dish or toss with greens and top with fried eggs to easily transform into a meal.

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Roasted Pork Tenderloins

Browning these tenderloins on the stovetop until golden and then popping in the oven to finish is the key to perfectly succulent pork.

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Caramelized Onions

Onions cook down into an almost jam-like consistency that can be topped on burgers, stirred into sour cream for a dip, or combined with beef broth for French onion soup.

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Blanched Broccoli Florets

Turn broccoli into a salad by tossing with a vinaigrette and adding ingredients like dried cranberries and sliced almonds, or finely chop and sprinkle onto a homemade vegetable pizza.

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Caesar Dressing

A mayonnaise-based Caesar dressing is easier to whip together and eliminates the need for raw egg yolks, which are used in the traditional recipe.

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Roasted Grape Tomatoes

Grape tomatoes take on another form when roasted to caramelization. From side dish to condiment to pasta sauce, the uses are endless.

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Cooked Lentils

Lentils are one of the highest-protein sources of legumes (behind the mighty edamame). If that doesn’t convince you, it’s also one of the quickest-cooking.

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Buttery Sautéed Mushrooms

Pair these sultry mushrooms with pork chops as a side, throw into a hearty soup, or stir into risotto.

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Sautéed Bell Peppers and Corn

Frozen corn gets a slight flavor upgrade with bell peppers and shallots.

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Roasted Turkey Breast Tenderloins

A turkey breast tenderloin is a less-utilized dinner option, but this lean meat isn’t just for the holidays.

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Roasted Butternut Squash Chunks

Using pre-cut packaged butternut squash is an efficient time-saver. Toss these roasted pieces into a salad or mash with a touch of milk and butter.

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Fresh Tomato Salsa

Whether to accompany chips or slather onto tacos, this recipe fits all your salsa needs.