One of my favorite ways to cook veggies quickly (even thicker root veggies) is the pan-saute/steam method. It’s quick and melds the best of sautéing (a little fat and flavor) and steaming (speedy cooking without bland boiling).
Play around with the herb and lettuce mixture. Any assortment of tender lettuces and fresh herbs will be lovely atop the rich grilled chops and tender, smoky onions. Grilling the lemons with the lamb and onions caramelizes them, and the juice you sprinkle over the finished dish will have a nice hint of smokiness.
For a vegetarian dish, omit the prosciutto and use vegetable broth instead of chicken broth. Serve with a tossed green salad or some dressed sliced tomatoes, and a slice or two of crusty bread.
Emmenthal cheese (or, in Switzerland, Emmental) and Gruyere are the two most classic cheeses used in authentic Swiss fondue. Other traditional choices are Comte, Rachlette and Swiss Vacherin, which melts beautifully.
I make a dozen or two on weekends to keep in the freezer and in less than two microwave minutes, we have a weekday breakfast that is chock-full of filling protein. My secret: I use two eggs to get some of that luscious fat, flavor, and color from the yolk and then load up on serious-protein egg whites.
Zucchini flowers are perfect for stuffing. In the following recipe, the flowers are filled with cheese before frying.
The veggies created a light aromatic broth that steamed the fish gently to delicate perfection
What if you could have the taste and juiciness of beef while cutting back on a bit of the fat? The answer: Add in some mushrooms.
It’s just bland. Straight up flavorless meat piled onto too-thin tortillas and covered in “guac.” This is not a popular opinion, but as a Hispanic person, I cannot stand idly by as this purveyor of subpar food dares to include the word “Mexican” in its name.
Real Mexican food is flavorful. It’s warm, sometimes spicy and a whole lot cheaper than a $9 burrito.