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Irish Times
19-07-2025
- General
- Irish Times
Hot and sour chicken and sweetcorn broth with egg and noodles
Serves : 2 Course : Dinner Cooking Time : 30 mins Prep Time : 30 mins Ingredients 1 leftover cooked whole chicken carcass 1 onion, roughly chopped 2 carrots, roughly chopped 2 sticks celery, roughly chopped 2 cloves garlic Salt and pepper Sea salt 1 fresh sweetcorn cob 120g dried udon noodles 2 eggs 1 small piece of ginger, peeled and grated 1 red chilli, thinly sliced, plus extra for garnish 2tbs soy sauce 1tbs rice wine vinegar Handful picked coriander leaves, for garnish ½tbs toasted sesame seeds, for garnish Pick about 200g of chicken off the leftover cooked chicken and place in a bowl, to be added later to the broth. Then place the cooked chicken carcass in a large pot and add the onion, garlic, carrot and celery, and season with salt and pepper. Pour in enough water to just cover, then place on a high heat. Bring to the boil, then turn the heat down and allow to gently simmer for 25 minutes. Strain the liquid through a sieve into a large jug or bowl, discarding the carcass, veg and any solids. The strained liquid will be the base for the broth. Bring a large pot of salted water to the boil. Peel away any outer leaves from the corn cob and cut away at the base. Place the corn cob in the boiling water and blanch for two minutes, then remove and allow to steam dry. Heat a skillet pan or nonstick frying pan over a medium heat. Place the corn cob in the pan and cook for one to two minutes, until beginning to char, then turn the cob slightly with tongs. Continue until it is evenly charred all over, then remove from the pan. Stand the cob upright on a chopping board and carefully cut the charred kernels off with a chef's knife, discarding the cob. The charred kernels will be added to the broth later. Place the noodles in a large pot of simmering water and cook for five minutes (or per packet instructions), then rinse in cold water, strain and set aside. Have the two eggs at room temperature before cooking. Add freshly boiled water to a small saucepan and place on a medium-high heat. When the water is boiling, slowly lower the eggs in with a spoon. Cook for five minutes, then remove the eggs from the saucepan and place in iced water. Pour about 500ml of the chicken broth base into a saucepan and place on a medium heat. Add the grated ginger, red chilli, soy sauce and vinegar and bring to a simmer. Add the leftover picked chicken, charred sweetcorn and strained noodles, and allow to simmer for two minutes, then remove from the heat. To serve, use tongs to divide the noodles between two bowls, followed by the chicken, then ladle on the broth to cover. Peel the soft-boiled eggs, slice in half and place on top, then garnish with some coriander leaves, slices of red chilli and some toasted sesame seeds.
CNN
15-07-2025
- General
- CNN
The best vacuum sealers in 2025, tested and reviewed
The best vacuum sealer we tested Best vacuum sealer: FoodSaver Vacuum Sealer VS3130 Cooking big batches of food once a week to meal prep is a popular trend, which is where kitchen appliances like the best vacuum sealers come in handy. With just a few sturdy pulses, vacuum sealers suction the air out of food- and liquid-filled bags and containers. This helps seal in freshness and can even allow you to keep expensive meat or meals like soup fresher longer by letting you freeze them after sealing. Vacuum sealing food into bags is also useful when you're doing something like sous vide cooking. While some sealers are purely handheld, others are countertop units that have a handheld option that suctions the air out through a hose attached to the main unit. For this guide, I tested a range of these styles and rounded up a product pool of five vacuum sealers to find the best. Along the way, I compared their settings, performance, value and more. In the end, one vacuum sealer stood above the rest. FoodSaver Vacuum Sealer VS3130 The FoodSaver Vacuum Sealer is my clear winner as the best vacuum sealer, mainly due to how easy and intuitive it is to use. It also suctioned air quickly and more effectively than any others in my product pool. Its small footprint was a plus as well. As soon as I unboxed this FoodSaver Vacuum Sealer, I immediately noticed how little space it took up on my kitchen counter. I know this sounds like a trivial feature, but the same cannot be said of almost any other sealer I tested. I can easily move this unit around wherever I need it, and that's something I had a hard time doing with most other sealers due to their heavy weight. The FoodSaver is also intuitive to use, requiring just a few button presses to operate. The control panel is clearly laid out, too, so there should be no difficulties operating it, whether you've used a vacuum sealer before or not. It's this kind of simplicity that allowed it to best the rest of the testing field. Aside from the unit itself, this vacuum sealer comes with a few of its own bags and a roll of plastic that the unit can easily turn into bags of any size you need. It also features built-in storage and a cutter for bag rolls inside its chamber. I appreciate that it comes with all this, as you're able to quite literally use the sealer within minutes of unpacking it. Performance-wise, the FoodSaver sealed quickly and efficiently each time I used it. It worked fast to seal my bags of vegetables and cut-up fruit, and it didn't matter if I was using it to seal just one bag or if I threw bag after bag at it. It was reliable and quick every time. I also like that the unit is solidly built and that it sits sturdily on the kitchen counter when in use. None of its parts feel flimsy, either, and it looks anything but cheap. You can tell the brand used quality materials throughout this machine (including the bags). Overall, I was extremely pleased with how well the FoodSaver sealer worked, and although it's more expensive than others I tested, I think it's worth the spend. You'll enjoy savings right away from being able to meal prep and preserve food, and you can buy in bulk and vacuum seal your food in individual servings by using the included roll of plastic. To compile my testing pool, I leaned on my own kitchen appliance expertise and also searched the web for the most popular and highest-rated vacuum sealers, ultimately choosing five to test. Each sealer was tested five times, using the same types of assorted cut-up or fresh vegetables with each sealer. I evaluated each on the following criteria, including ease of setup and use, performance, durability, weight and footprint and overall aesthetics. See below for more details. Ease of setup and use Unboxing: I noted how well the sealer was packaged and what other bags, tubing or rolls of plastic the sealer came with. Ease of use: I judged each sealer on how intuitive it was to use and whether I needed to consult the user manual to figure it out or not. Performance Speed: I timed each sealer on how fast it could vacuum seal one bag of vegetables, giving extra credit to the machines that made a quality seal the fastest. Effectiveness: Just as important as speed, I noted how effective each machine was at doing its job and whether it created and sealed bags well during each use. Durability Build: I noted each sealer's build and whether it felt flimsy in my hands or if it was solid and sturdy while on and off. Craftsmanship: I considered the quality of the materials used in each sealer and its included bags and containers. Weight and footprint Portability: Each unit was judged on how portable and lightweight it was and how easy it was to move around the kitchen counter. Footprint: I noted how much space each sealer took up on the counter during use and after I stored it away. Overall aesthetic Beauty: Beauty is in the eye of the beholder, so this can be subjective, but I still judged each vacuum sealer on its overall attractiveness. Considerations: Would I want this vacuum sealer sitting on my kitchen counter? Do I think this sealer looks classy and elegant, or does it look cheap and plasticky? Overall value Price: To accurately judge the vacuum sealer's value, I factored in the overall money saved by first investing in the maker versus how much money can be saved over the long run by avoiding multiple trips to the grocery store or needing to throw out expired food that you couldn't eat before it went bad. Vacuum sealers help your food last longer by letting you portion out food in bags or containers and removing the air around the food. Then you can store it in the pantry, fridge or freezer. There are five considerations to keep in mind when deciding on which vacuum sealer to choose: whether you want to shop in bulk, meal prep for the week or month, save on storage space inside your home, save the fruits of your home gardening labor or try sous vide cooking. Bulk shopping Do you shop in bulk and buy large portions of meat or fish that you want to freeze for later? If so, you're going to want to choose a vacuum sealer that can turn rolls into new bags. That way, you can create different-sized bags to fit all the different cuts of meat and fish in each bag. The pre-sized bags that some vacuum sealers use might not work in this case, since the cuts of meat or fish might be too long to fit in the bag. Even if you don't buy meat and instead buy a large amount of fruits and vegetables or other foods, bulk shopping can help you save money by letting you bring home the foods, take them out of their original packaging, and vacuum-seal them into bags or containers when you get home. So, if you're a vegan or vegetarian, think about choosing a vacuum sealer that can use both rolls and bags so that you can portion out anything you buy in bulk to use in small quantities later. Meal prepping Do you want to meal prep by slicing and dicing your vegetables into bags and storing them in the fridge for easy grabbing throughout the week, either at snack time or as you're making dinner? Or do you want to prepare meals in advance by cooking once a week, say, on a weekend day, and then making and storing your meals for the week in the fridge or freezer? A vacuum sealer can help you seal up your prepared ingredients, or entire homemade meals like stews and soups, for example, into containers or bags. Your ingredients or meals stay fresher, longer, either in the fridge or freezer, and if you use a vacuum sealer that has a roll, you can keep reusing the same bag you originally made (by opening and resealing the bag again), which can help you use your prep more efficiently. Storage space Do you have limited food storage space in your kitchen? If so, you might want to choose a vacuum sealer that can suck the air out of containers using a handheld device attached to a hose. That way, you can organize your storage space more efficiently by vacuum sealing the air out of dry beans, for example, or from sugar or flour. The containers can stack on one another and let you fit more into your space, whether that's in your pantry, fridge or freezer. If your goal is to save space in your fridge or freezer by buying or making liquid foods like soups and stews, then you should choose a vacuum sealer that also uses premade bags. This way, you can fill a bag up, vacuum seal it shut (using the handheld device attached to a hose), lay the bag flat, and store the flattened bags on top of each other in the fridge or freezer. Home gardening Do you grow a garden and want to preserve your vegetables and fruits longer? If so, then you're going to want to choose a vacuum sealer that you can use with bags. You can slice up your strawberries or tomatoes for use later and the same goes for apples and pears. The vacuum sealer can suck the air out of these moist foods. You don't even need to be planning on cutting up your homegrown veggies and fruits. You can store entire peppers or string beans and similar foods in a vacuum-sealed bag to enjoy later. You'll be saving money in two ways: avoiding the grocery aisle in your overpriced supermarket and saving the homegrown foods you harvest yourself for a longer time, avoiding spoilage and rot. Sous vide cooking Are you a home chef who wants to try sous vide cooking? In this style of cooking, you place a piece of meat, chicken or fish inside a bag, add a marinade and other spices and additions to the bag, and then vacuum seal the air from the bag. You then cook it in a water bath. The vacuum-sealed ingredients seep into the nooks and crannies of your meat, chicken or fish as the bag cooks in the water, infusing flavors into the meat. If this sounds like something you'd want to try, then you should choose a vacuum sealer that can handle vacuum sealing bags and comes with its own bags. There are plenty of recipes that use sous vide cooking, and a vacuum sealer is one of the kitchen appliances that go hand in hand with this style of cooking. FoodSaver Handheld 2-in-1 Vacuum Sealer This FoodSaver model has a convenient handheld unit that detaches from the main body and is cordless and rechargeable. This model is powerful and gets the job done, but I prefer the control panel and interface of the winner, the FoodSaver VS3130. Still, if you want a FoodSaver and want to spend a bit less for it than for our winner, you can't go wrong with this model. The FoodSaver Handheld 2-in-1 Vacuum Sealer features three sealing modes: vacuum+seal, seal and marinate. Besides its main body, this FoodSaver model has a handheld unit that feels very similar in my hand to Zwilling's handheld vacuum sealing pump, seeing as it's small and easy to use. I like that it detaches from the main unit's body and is cordless, so I can use it anywhere without needing to stay near the main unit. It can seal up to 35 quart-sized bags before its battery needs recharging, which it does when placed back onto the main unit. This model is compatible with all FoodSaver bags, rolls and accessories. I like that it is lightweight, but the reason it didn't win the top spot is that I like the FoodSaver 3130's control panel and interface better. Nesco Deluxe Vacuum Sealer VS-12 For about half the price of my winner, the Nesco vacuum sealer can vacuum seal comparatively as well as the FoodSaver VS3130, albeit a bit slower. I liked that I could use any brand of vacuum sealer bags with the Nesco. Of all the vacuum sealers I tested, the Nesco Deluxe Vacuum Sealer VS-12 is the most similar in its design to my winning pick, the FoodSaver Vacuum Sealer VS3130. Both are units that can be easily carried and placed anywhere on the kitchen counter. Both can create and seal new bags from a roll placed in their inner chamber and both feature built-in storage and a cutter for bag rolls. They also function quite similarly, though the FoodSaver vacuum sealed a bit faster for me than the Nesco did. Whereas the FoodSaver VS3130 costs around $300, the Nesco vacuum sealer can be found for about $150 less. Another plus is that the Nesco sealer is compatible with any brand of vacuum sealer bags. Weston Pro 2300 Stainless Steel Vacuum Sealer This vacuum sealer from Weston is a powerhouse and can easily seal bag after bag of food at a time. Its price tag is high, but it's worth it over the long run, especially if you buy meat, chicken or fish in bulk and want to freeze it. I didn't name this sealer the winner due to its large footprint and heavy weight. Weston's vacuum sealer is powerful. Its 16-inch-wide seal bar can fit a variety of foods and has no problem sealing bag after bag in one sitting. It was one of the more expensive machines in my testing pool, but that initial investment can truly pay for itself over the long run. If you buy meat, chicken or fish in bulk and want to freeze it, this machine is your go-to for sealing those foods up to keep them fresh. This machine isn't going anywhere, literally, as it has stayed put on my counter since it was so heavy. But its heft is both a blessing and a curse; after my vacuum sealing was done, I gladly put it away in my lower cabinet. It is just too big to keep stored on my kitchen counter or even on my kitchen's baker's rack. I didn't name this sealer the winner since it's so heavy and requires ample kitchen counter space. You should instead go with our winner, the FoodSaver VS3130, to enjoy vacuum sealing that is just as good, for less money. Zwilling Fresh & Save 7-Piece Glass Starter Set The handheld vacuum sealer included in this set from Zwilling is simple and fun to use to seal up either bags or glass containers of food. I liked that it's rechargeable, portable and conveniently stores away in a kitchen drawer within easy reach. However, the set isn't my winner because it doesn't use rolls so you cannot use it to create bags in the size you might desire. This simple starter set from Zwilling includes a handheld vacuum sealing pump that is 7 inches long by 1 inch wide. It also includes one large freezable and microwavable vacuum container plus four reusable, heat-resistant and freezable vacuum bags. I was able to easily dock the vacuum pump onto the container's valve or onto one of the bags' valves and extract all the air from either in about 10 seconds. The handheld pump stops automatically once a sufficient vacuum has been reached. I like that the handheld unit is compact, quiet and rechargeable via the included USB cable. Unlike the hefty Weston Pro sealer I tested, this Zwilling one is extremely portable and can be taken anywhere. That said, this set only uses pre-existing Zwilling bags and containers, unlike the rolls other sealers can use, and thus, it cannot create new bags in sizes you may need. How long does vacuum-sealed raw beef last? How long does vacuum-sealed raw beef last? Vacuum-sealed raw beef can last one to two weeks in the refrigerator, but you can keep vacuum-sealed raw beef in the freezer for up to two to three years. Can I vacuum seal bread? Can I vacuum seal bread? Yes, you can vacuum seal bread since it helps it stay fresh longer. Vacuum sealing removes the air from the packaging; this airtight environment helps prevent mold development. How do I vacuum seal liquids? How do I vacuum seal liquids? You can vacuum seal liquids such as soups and stews by filling a vacuum sealer's bag with the liquid, inserting the top of the bag into the sealer and suctioning out the extra air and sealing the bag. You can then stack these bags flat in your fridge or freezer for later use. CNN Underscored editors thoroughly test all the products we cover and provide full transparency about how we test them. We have an experienced team of writers and editors with many years of testing experience who ensure each article is carefully edited and products are properly vetted. We talk to top experts when it makes sense to ensure we are testing each product accurately and speaking about the pros and cons of each. Testing editor Suzanne Kattau has decades of experience testing home, kitchen and hardware items for CNN Underscored and other outlets. Kattau has also tested some of the best cordless stick vacuums for us as well as the best dehumidifiers, the best robot mops, the best leaf blowers, the best mattresses for side sleepers and the best nonstick pans. For this guide, Kattau vacuum sealed a variety of foods using each of the five vacuum sealers, noting how easy the process was and how well each sealer vacuum sealed the food.
Reuters
26-06-2025
- Entertainment
- Reuters
Sami Tamimi on Palestinian cooking and cultural preservation amid the destruction in Gaza
The ongoing war in Gaza has destroyed much of its cultural heritage. But amid the rubble, at least one Palestinian staple endures: the common mallow plant. This spinach-like leaf, which forms the basis of a traditional stew called 'Khobiza' that has helped many Gazans stave off hunger, is one of many native plants at the center of Palestinian cuisine. Sami Tamimi, the acclaimed Palestinian chef who comprises half of the duo behind the popular Ottolenghi deli and restaurant empire (the other half is his fellow Jerusalemite and business partner, Israeli-British chef Yotam Ottolenghi), pays tribute to this culinary tradition of 'farming and foraging and eating what is growing in your backyard' in his forthcoming cookbook 'Boustany,' or 'My Garden' in Arabic, which will be released in the U.S. on July 15. The timing is poignant. In a recent conversation with Reuters, Tamimi emphasized the importance of promoting and preserving the Palestinian people's rich culinary heritage — not only amid the destruction of Gaza, but in the face of what he sees as the longstanding appropriation of traditional Palestinian dishes. Some Israeli culinary historians say that staples such as hummus, falafel and za'atar are as central to Middle Eastern Jewish cooking as they are to the Arab kitchen. While Tamimi acknowledges that some dishes are shared by different traditions, he argues that too often the Palestinian history is erased. The following conversation has been edited for length and clarity. Reuters: Palestinian cuisine has surged in popularity in recent years, in part because chefs like you have made it more accessible. What do you make of its rise? Sami Tamimi: It wasn't deliberate. I just wanted to promote our food, the culture, the stories behind it, where it all comes from, the whole connection to the land — all which I felt, amid all the war, was getting slightly lost. The thing that really winds me up is seeing so many Israeli restaurants opening in the U.K. and Europe and America that are basically selling our food in the name of Israeli new cuisine. What they do is take a dish and take it out of context. They don't have any backstory about where this dish comes from, what kind of tradition is behind it. It gets worse when they don't even bother to change the name of the dish. So, maklouba [a traditional Palestinian dish of layered rice, meat and vegetables that is flipped before serving, earning its name meaning 'upside down' in Arabic] appears on menus as maklouba; mujadara [a popular Levantine dish of lentils, rice and crispy onions] is mujadara. I'm not saying all these dishes are Palestinian, but they have their own history and heritage and rituals, and claiming all of that … I find it so frustrating. Food is as cultural as it is political in the Israeli-Palestinian context. Do you see the growing prominence of Palestinian cuisine as part of an effort to preserve Palestinian culture, or assert ownership? Luckily, we have some really talented chefs that are pushing the boat towards preserving and putting our food under the limelight in a good way. But it took a long time because, coming out of trauma, people are focusing on other things to rebuild and preserve. Food was the last bit. When did you first realize that you wanted to be a chef? I was quite young. I went to work in a hotel in West Jerusalem where I was going to help clean the kitchen, and it opened this new world to me. When I told my family that I'm thinking about cooking, they all dismissed it. My father said, 'Are you crazy? This is a job for a woman!' It went on like this for so long. My family owned a transport company. It used to be huge before the Second Intifada, [which] basically closed the whole thing. But my father kept driving a bus because he wanted to be out with people. Since you were born, if you're a boy, your family already has a plan for you, and I didn't fit in this plan because I wanted to do things my way. So you were destined to be a bus driver! Were you always drawn to Palestinian food, specifically? From a young age, I wanted to learn other cuisines. Later, when I moved to Tel Aviv, I realized that the food that was important to me is Palestinian food. But I didn't want to do traditional Palestinian food because, first of all, it takes hours to make. And there's no market for it. It sounds horrible, but when you do traditional food like this in a restaurant, it's a bit like peasant food. People don't appreciate it. I worked in a Californian grill place in Tel Aviv for a few years and I started to combine bases of Palestinian food into new ingredients. And it worked. It was fun because I could stay true to a dish but kind of elaborate on it, and this became my style. I want to think that if Israel didn't occupy Palestine, Palestinian food would be evolving into something that I do today. So, in a way, your cooking is imagining a Palestinian cuisine unhindered by decades of displacement, destruction and occupation? Yes. I mean, people were kicked out of their country, people were losing their homes. In that situation you just stop and think, what are the things I can hold onto? And food was one of them. How have other Palestinians responded to your work? The older generation is probably more protective [of the original recipes] but the newer generation likes what I do. I get it quite a lot from young Palestinians where they say some of the recipes that I do conveys the whole flavor of what their mom cooks, but it takes a quarter of the time. I think the older generation will probably laugh at me. What mess are you making with our food! But the newer generation are accepting it. Going back to the culinary fight over ownership — you've talked about the importance of giving context to Palestinian dishes. Was your intention with your 2020 cookbook 'Falastin' (the Arabic word for 'Palestine') to provide that backstory? With 'Falastin', I wanted to give thanks. I've been cooking for so many years and borrowing dishes from our repertoire as a Palestinian, and I wanted to stop and say thank you. In the '90s, we had a lot of books that talked about Mediterranean food and Middle Eastern food, and it's a vast chunk of the world. Nowadays, the focus is really about a certain place and its culture and the food. It's a wonderful way to convey a lot of what I wanted to say about modern-day Palestine. What I wanted to achieve from it was to interview real people that really inspire me and who I thought will inspire other people. How does 'Boustany' differ from 'Falastin'? Apart from it being your first solo cookbook, it's comprised of vegetarian recipes, right? Vegan and vegetarian. The whole idea started from the COVID-19 lockdown. When you're in a situation like lockdown, you really get homesick because you want to be with your family and eat the food that brings you comfort. I wanted, in a way, to transport myself to being with my family back home. But because I couldn't, I started cooking simple dishes like Khubeze. It started with me just writing these recipes and, six months later, I had 300. And 'Boustany' is a little bit more personal: I talk about myself and the family and the past. I didn't go so much into politics. When Oct. 7 happened, I was already finalizing everything. It's so valid at the moment to talk about what's happening, but I promised the publisher to do a slightly lighter weight book. Amid the destruction of Gaza and the deteriorating situation in the West Bank, do you feel pressure to ensure the preservation of Palestinian culinary heritage now? Definitely. As a Palestinian, seeing everything that's happened, I'm doing my bit by introducing more and more people to the culture, to the food, to what happened there. Because I feel like the more we talk about it, the more we put it under the spotlight, the more positive things will happen. I feel I have a responsibility, but I also feel bad because I'm away from home. It's a price that I have to pay because if I was back in Jerusalem, I would never be where I am today because of its limitations. I'd probably be driving a bus!
Irish Times
21-06-2025
- General
- Irish Times
Sausage, courgette and rosemary rigatoni
Serves : 2 Course : Dinner Cooking Time : 15 mins Prep Time : 10 mins Ingredients 220g good quality Italian-style sausages 180g rigatoni pasta 1tbs vegetable oil 1tbs chopped rosemary 1 small courgette, sliced into thin ribbons with a peeler 120ml white wine 25g grated parmesan, plus extra for garnish Sea salt and black pepper Juice of half a lemon Remove the outer skin from the sausage and discard, and place the sausage meat in a small bowl. Place a large pot of heavily salted water on the heat and bring to the boil. Add the rigatoni and cook for eight to 10 minutes until just cooked, then strain, keeping some of the pasta water to be used in the sauce. When the rigatoni goes into the pot, place a nonstick pan on a medium-high heat and add the vegetable oil. Add the sausage meat to the pan and use a wooden spoon to break it up and spread it in the pan to cook evenly. Cook on a medium-high heat for four to five minutes, stirring occasionally, until evenly caramelised, then add the rosemary and courgette. Cook for two to three minutes then add the white wine to deglaze the pan. At this point the rigatoni should be just cooked. When the liquid in the pan has reduced by half, add a ladle of the reserved pasta water and bring to a simmer. Add the Parmesan and the strained rigatoni and stir it through until the sauce thickens slightly to a glaze (adding some more pasta water if needed), then remove from the heat and finish with some salt and lemon juice. Spoon on to plates and garnish with some more grated Parmesan and some black pepper.
Yahoo
13-06-2025
- Lifestyle
- Yahoo
19 Quick & Easy Sides for Your Father's Day BBQ
Father's Day is about spending time appreciating the father figures in our lives. These healthy, quick and easy side dish recipes are ready in 30 minutes or less, so you can spend more time enjoying each other's company and less time cooking. Recipes like our Bang Bang Broccoli Salad and Ranch-Roasted Cauliflower will be the perfect side dishes for any Father's Day any of these recipes? Tap "Save" to add them to MyRecipes, your new, free recipe box for strawberry-and-kale salad with burrata is a delicious, nutrient-packed dish that offers a host of anti-inflammatory benefits. The base of tender lacinato kale is rich in antioxidants, while sweet, juicy strawberries provide a healthy dose of vitamin C and anthocyanins, known for their powerful anti-inflammatory properties. Creamy burrata balances the earthy greens perfectly. View Recipe This bang bang broccoli salad features the classic creamy, sweet and spicy bang bang sauce—made with mayonnaise, sweet chili sauce and Sriracha—for a bold flavor that balances heat with a hint of sweetness. It's typically used as a dipping sauce; here we use it as a dressing instead to coat crispy veggies. View Recipe Crisp cucumbers, juicy tomatoes and creamy avocado create a delicious contrast in this easy salad. Tossed with a zesty lemon-shallot vinaigrette, this salad is bright, tangy and perfectly balanced. View Recipe Ranch-roasted cauliflower is a bold, flavorful side dish that brings out the natural sweetness of cauliflower combined with an herb-packed coating. Garlic, onion and dill add a savory punch, while an optional squeeze of lemon offers a brighter flavor. View Recipe This simple carrot-and-cabbage salad is crisp and refreshing. It's tossed in a light vinaigrette made with lemon, honey and Dijon mustard, allowing the natural sweetness of the carrots and the crunch of the cabbage to shine. View Recipe This easy no-cook chickpea salad comes together in minutes. Look for precooked beets in the produce section of the grocery store. With a bright lemony-garlic dressing, this salad is the perfect side to accompany grilled chicken or roasted salmon. View Recipe This salad includes juicy raspberries, creamy avocado and crunchy walnuts, which create a delightful mix of colors and flavor. The bright, citrusy dressing sets this salad apart and complements the richness of the avocado and the walnuts. View Recipe This fresh, crunchy coleslaw uses a combination of yogurt and mayonnaise to create the creamy dressing. We use green cabbage, but red cabbage would be equally delicious. This simple side has only five ingredients (not counting salt and pepper). Bring it to your next get-together and everyone will love it. View Recipe This lemony side dish is the perfect weeknight side. We love to garnish this broccoli dish with fresh mint and oregano, but if you want to skip the fresh herbs, an extra pinch of dried herbs sprinkled over the top will work well too. View Recipe Mini bell peppers are the perfect vessel for delivering creamy bean dip with a crunchy chickpea topping in this easy snack. Crunchy chickpeas are easy to make at home, or you can buy them already prepared and flavored with spices to add your own unique twist. View Recipe This caprese salad is a fruity twist on the classic Italian dish, with juicy, ripe strawberries standing in for tomatoes. The sweet-tart flavor of strawberries pairs beautifully with fresh mozzarella, basil and a drizzle of balsamic vinegar. View Recipe This honey-mustard bean salad is the perfect combination of sweet, tangy and downright delicious flavors. Creamy cannellini beans and hearty chickpeas create the perfect base to soak up the zesty honey-mustard dressing. View Recipe Peppery arugula and tender, sweet beets are balanced by a simple vinaigrette and briny bits of feta cheese in this salad. Using cooked, peeled beets helps make prep a breeze. View Recipe This broccoli piccata offers a flavorful twist on the classic Italian dish, traditionally made with chicken. Broccoli is the star ingredient, and not only is it delicious, but it also offers fiber and anti-inflammatory benefits. It's the perfect side dish to accompany anything from roast chicken to fish. View Recipe This chile-lime roasted cauliflower is the perfect side to spice up your dinner! The combination of zesty lime and ancho chile powder creates a tangy, mildly spicy dish. View Recipe These garlic-Parmesan green beans are a quick and easy side dish made in just one skillet. They pair beautifully with anything from roasted chicken to grilled steak, baked salmon or stuffed portobello mushrooms. They're quick enough for weeknight dinners yet impressive enough to serve at a gathering. View Recipe Don't skip salting the cucumbers for this quick cucumber salad —just 10 minutes pulls out some of their excess moisture, concentrating the delicious flavor and keeping the salad from being watered down. View Recipe We love fresh summer corn when it's in season, but frozen corn makes a great year-round substitute in this quick and easy side dish. View Recipe This zucchini salad is a taste of peak-season bliss, combining sun-kissed zucchini with the creaminess of burrata cheese. Pink peppercorns offer a sweet, fruity and slightly floral taste which pairs nicely with the citrus flavors in the dressing; however, freshly ground black pepper can be used in their place. View Recipe Read the original article on EATINGWELL
