Meals on the table within 30 minutes - quick and easy recipes - page 104

Some Caesar recipes try to downplay the anchovies and garlic, but here you can taste both (hint: The anchovies are in the dressing), and yes, it’s good. This is a great salad to make for a party.

Traditionally, Caesar salad was made tableside by a tuxedoed waiter tossing romaine leaves with the whole egg, cheese, and garlic all at once. We’ve made the process a little bit easier, and a lot less dramatic, by combining the dressing ingredients first. Note: While it’s perfectly safe for healthy adults to consume raw eggs, the elderly, pregnant women, or anyone with a delicate immune system should avoid them.

We designed these bold, crunchy croutons to toss into Caesar salads, but they’d be right at home in any simple salad of mixed greens, or scattered on top of an assertive soup.

In this quick, healthy recipe for porridge adapted from Food & Wine magazine, quinoa simmers with dried figs, maple syrup, cinnamon, and nutmeg. Milk and a sprinkling of chopped, toasted pecans and halved figs complete this nourishing breakfast.

A quick and easy mustard recipe to serve with sandwiches, especially corned beef, both traditional and slow-cured. A little mustard powder, a little Worcestershire sauce, 10 minutes to develop flavor, and you’re done.

Mustard plus mayo yields mustardaise, a sharp, creamy condiment perfect as a sandwich spread for ham or corned beef, both traditional and slow-cured. In this version, a bit of chopped pickled jalapeños gives it extra bite.

This pesto gives a nice little unexpected punch to pizzas, pastas, and steamed vegetables. Spoon it on baked tofu or fish tacos, or fold it into scrambled eggs—it even elevates a plain old salami and cheddar sandwich.

This alternative to basil and pine nut pesto is great on pizza, pasta, or straight from a spoon.

A bright-tasting variation on traditional chicken salad, with a flavor profile inspired by Mexico. Greek yogurt, cilantro, jalapeño, and lime juice yield simple but striking results. Use as a sandwich filling, or pile on top of a simple green salad for a healthy lunch.

For this quick and easy chicken pho recipe, you’ll need rice vermicelli noodles, shredded meat from a rotisserie chicken, chicken broth, ginger, Asian fish sauce, basil, cilantro, mung bean sprouts, hoisin sauce, and Sriracha.

A classic French vinaigrette with red wine vinegar, Dijon mustard, shallot, lemon juice, and olive oil is one of the most versatile sauces in the kitchen. Use it to dress a simple green salad or an elaborate composed one, employ it as a quick marinade for raw meats or a casual accompaniment for grilled ones.

For this classic mixed greens salad recipe, you’ll need a variety of fresh salad greens and a batch of Classic Vinaigrette.

This delicious blue cheese-yogurt salad dressing is fortified with mayonnaise and enlivened with white wine vinegar, Worcestershire sauce, and a touch of sugar.

For this classic steak and bacon salad recipe, crispy bacon mingles with cold grilled steak, romaine hearts, watercress or arugula, crumbled blue cheese, and cherry tomatoes in creamy Blue Cheese–Yogurt Dressing.

For this easy tahini dressing recipe, the sesame seeds paste combines with lemon juice, garlic, kosher salt, and olive oil. Use it to dress a hearty chicken salad with greens and cucumber.

A healthy chicken and greens salad recipe. You’ll need to make a batch of Tahini Dressing for tossing.