recipe

Chipotle Sweet Potato Tacos Recipe

By Emma Haberman | May 24, 2012

sweet potato tacos

As we often see meat in Mexican cuisine, it was a deliciously worthy challenge to create a vegetarian option for this year’s Cinco de Mayo celebration. Part of the beauty of modern Mexican cuisine is its adaptability, the ease with which it fuses with other ethnic traditions, and the freedom that it lends the home chef to experiment – take advantage!

These tacos are filled with layers of smoky, spicy and sweet flavors. Begin with a cooling avocado mash that bursts with refreshing citrus that culminates in a layer of smoky-sweet chipotle yams and these vegetarian tacos are beyond satisfying. The rainbow chard is so hearty and juicy that you won’t miss the carnitas for one bite. Top with queso fresco and serve alongside a salt-rim margarita to kick off your Cinco de Mayo celebration. Salud!

Lobster with Linguine Recipe

By Laura Ratliff and Ryan Smith | May 24, 2012

lobster with linguine and mint

This fresh pasta with lobster and mint was inspired both by Mark Bittman and a dish at Mario Batali’s southern Italian restaurant Esca. In addition to being delicious, it involves no more than three ingredients—two of which you probably have in your pantry already. The third might require a trip to the market (try the Lobster Place in Chelsea Market) to snag the freshest ingredient you’ll need. While buying a live lobster might seem daunting, it’s not too traumatizing and really adds to the final quality of the dish, as the pasta that cooks in the water is also used to steam the lobster.

Watermelon Basil Salad Recipe

By MarcusSamuelsson.com | May 24, 2012

watermelon basil salad

With a beautiful pop of red and green to showcase the sweet and savory flavors, this watermelon salad is very easy to make and has only five ingredients that are simply tossed together. It’s a refreshing option as an appetizer, side dish, or healthy snack during these warm weather months ahead.

Vanilla Frozen Yogurt Recipe

By Lindsay Hunt | May 24, 2012

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vanilla, frozen yogurt, Greek, yogurt

Photo by Amesis

Greek yogurt is hailed for its richness and low caloric count. One cup of the nonfat variety has only 130 calories, and while it’s packed with protein, it makes a great choice for breakfast with Rhubarb Compote or homemade granola. A dollop on top of pecan pie or folded into a fruit salad offers a tangy richness and is much healthier than sour cream. This recipe comes from David Lebovitz’s cookbook, The Perfect Scoop, allows the perfect opportunity to try Greek yogurt out in frozen form. And it is truly delicious. The frozen yogurt is extremely creamy and it tastes great with just about any ice cream topping you can imagine. Bye bye expensive frozen yogurt shops, hello homemade!

 

Satisfy your sweet tooth all the time with these easy recipes: 

No Cook, No Bake Summer Friendly Pies 

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10 Desserts to Satisfy your Sweet Tooth

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Spring Pesto Panzanella Recipe

By Joanne Bruno | May 24, 2012

pesto panzanella
spring, pesto, panzanella, salad, quick, lunch, dinner

Photo by S.N.

This summer-inspired and textured panzanella is chock full of roasted asparagus and leeks, white beans, cubes of toasted bread, and the fresh flavors of sun-dried tomatoes and pesto all drizzled in healthy olive oil and a splash of balsamic vinegar.

Prosciutto and Caramelized Onion Pizza Recipe

By Emma Haberman | May 24, 2012

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This recipe is inspired from a field trip to famed Brooklyn pizza joint Di Fara. Di Fara is known for its hours-long line of patrons patiently waiting for their pies, each handmade lovingly by restaurant owner Dom DeMarco. Their reward? A steaming pizza pie topped with a drizzle of olive oil and freshly cut basil leaves that add brightness to each bite.
Inspired to try my own pizzaiola skills, I brought Dom’s philosophy to my kitchen. As you will quickly discover, a homemade pizza is extremely gratifying, and plain old fun. This sauceless pizza combines the sweetness of caramelized onions and the saltiness of prosciutto, all topped with refreshing chopped basil. A good crust can be a challenge, but the recipe below is pretty straightforward as long as you make sure to pull the crust thin.

Photos: Emma Haberman

Linguine with Brussels Sprouts Recipe

By Ashley Bode | May 24, 2012

linguine with brussels sprouts

These little spring and early summer vegetables add a healthy pizazz to a refreshing buerre blanc over linguine. Low in calories and high in nearly every vitamin, use this superfood to build this pasta dish into a fantastic weeknight dinner.

Vegan Coleslaw Recipe

By Aine Carlin | May 24, 2012

vegan coleslaw

While traditional coleslaw tends to be clogged with mayonnaise that coats every strand of carrot, red cabbage and onion, this fresh take on the classic barbeque and sandwich side is enhanced with a light vinaigrette that allows the vegetables to come to life and keep their crunch.

 

Vegan Green Bean Salad Recipe

By Aine Carlin | May 24, 2012

Vegan Green Bean salad

If you’re in search of a tasty detox, you can be sure this captivating green bean salad will be your remedy to some internal spring cleaning. This salad of sorts can be served alone or as a side. With plenty of zest and garlic, you will neither feel deprived of taste or lacking nutrition.

Asian Eggplant Stir Fry Recipe

By Joanne Bruno | May 24, 2012

asian eggplant stir-fry

This stir fry, rife with Asian flavors and loaded with eggplant, bell peppers, carrots will take under 30 minutes to prepare while leaving your taste buds satisfied with hints of sweet soy sauce and ginger. Serve over rice for a heartier addition to this adaptable meal.

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