If you're looking for a spectacular and simple green side dish, you can stop here. Broccoli and asparagus are sautéed in ghee and olive oil until crisp tender and the edges are golden brown and caramelized. The supporting cast of flavors: fried capers, lemon zest and juice, and toasted hazelnuts.
Read MoreWhen I don't feel like cooking, my requirements are dirty the least number of dishes as possible and do minimal, if any, chopping. In the best-case scenario, I'll have some variety of leftovers waiting in the fridge. In fact, now my weekly meal prep involves making a bulk salad like today's recipe, in anticipation of a few upcoming meals where I won't feel like cooking.
Read MoreThis is a tomato sauce with attitude. It's bold, rich, and spicy, speckled with capers, olives, and tuna. Puttanesca is traditionally made with anchovies but tuna adds a special body to the sauce that makes this a hearty, robust winter meal, especially when layered over quinoa studded with lentils. But feel free to leave the tuna out if you're vegan.
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