Enjoy this fresh-tasting and healthy slaw with Asian flavors as an accompaniment to grilled chicken and fish. If you have a mandoline-style vegetable slicer, use it to slice the radishes easily, but you can also slice them by hand. Using an assortment of colored radishes makes an interesting presentation. Like broccoli, Brussels and other crucifers, radishes boast potent plant compounds credited with anti-cancer and anti-inflammatory properties. The easy sesame dressing is great on all sorts of salads and veggies, such as spinach, broccoli or asparagus.
3 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons reduced-sodium tamari
½ teaspoon sugar
2 cups thinly sliced radishes (8 ounces)
1 cup matchstick-cut carrots
2 tablespoons chopped fresh cilantro, plus more for garnish
2 teaspoons toasted sesame seeds
Whisk vinegar, oil, tamari and sugar in a medium bowl. Add radishes, carrots and cilantro and toss to coat. Let stand for 10 minutes. Use tongs or a slotted spoon to transfer the mixture to a serving bowl. Serve topped with sesame seeds and more cilantro, if desired.
This versatile and easy side dish is a tasty way to showcase green beans. We boil the beans briefly before sautéing for perfectly crisp-tender vegetables that don’t get mushy.
3 pounds green beans, trimmed
2 tablespoons extra-virgin olive oil
12 ounces cremini mushrooms, quartered
½ cup diced tomato
8 cloves garlic, minced
¾ teaspoon salt
½ teaspoon ground pepper
Bring a large pot of water to a boil over high heat. Add beans and cook until just tender, about 5 minutes. Drain. Dry the pot.
Add oil to the pot and heat over medium-high heat. Add mushrooms, tomato and garlic; cook, stirring frequently, until softened, about 5 minutes. Add the beans and cook, stirring occasionally, until they are heated through, about 5 minutes more. Season with salt and pepper.
Just a little bit of this briny, hearty relish packs tons of flavor into any dinner with ease. Dollop a little onto fish or chicken: the orange juice adds tang and a slight sweetness, while the zest and oregano both add a pop of color and a hint of freshness.
1 medium orange
½ cup pitted Kalamata olives, chopped
3 tablespoons extra-virgin olive oil
1½ tablespoons capers, rinsed and smashed
1½ tablespoons finely chopped shallot
½ teaspoon chopped fresh oregano
Zest orange to get ¼ teaspoon. Slice both ends off the orange, then remove the peel and white pith. Working over a medium bowl, cut the segments from their surrounding membranes and squeeze any juice from the membranes. Stir in olives, oil, capers, shallot, oregano and the orange zest.
This creamy roasted cauliflower dip has the texture of hummus but swaps chickpeas for roasted cauliflower and walnuts for tahini. A head of roasted garlic—which is cooked at the same time as the cauliflower—gives it great flavor.
1 cup walnuts, plus toasted chopped walnuts for garnish
4 cups cauliflower florets (1 small head)
4 teaspoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
1 head garlic
½ cup water, plus more as needed
¼ cup walnut oil, plus more for garnish
2 tablespoons lemon juice
1 teaspoon minced fresh rosemary, plus more for garnish
Ground pepper for garnish
Soak 1 cup walnuts in water for 2 hours.
Preheat oven to 400°F.
Place cauliflower on a baking sheet and toss with 3 teaspoons oil and ½ teaspoon salt. Slice the tip off garlic head, exposing the cloves. Drizzle with the remaining 1 teaspoon oil and ⅛ teaspoon salt and wrap in foil. Place on the baking sheet. Roast, stirring the cauliflower once, until tender, 35 to 40 minutes. Let cool on the baking sheet for 5 minutes.
Transfer the cauliflower to a food processor. Squeeze the garlic cloves out of the skins into the food processor. Drain the walnuts and add to the food processor, along with ½ cup water, oil, lemon juice, rosemary and the remaining ⅛ teaspoon salt. Puree until mostly smooth, adding more water, 1 tablespoon at a time, if needed. Transfer to a bowl and top with pepper, toasted walnuts and more oil and rosemary, if desired.
Thinly sliced sweet potatoes fry to a crispy crunch in the air fryer. These homemade chips also use much less oil, which cuts down on calories and fat. They’re a naturally sweet side for sandwiches, burgers, wraps and more.
1 medium sweet potato, (about 8 ounces), sliced into ⅛-inch-thick rounds
1 tablespoon canola oil
¼ teaspoon sea salt
¼ teaspoon ground pepper
Place sweet potato slices in a large bowl of cold water; soak for 20 minutes. Drain and pat dry with paper towels.
Return the sweet potatoes to the dried bowl. Add oil, salt and pepper; toss gently to coat.
Lightly coat air-fryer basket with cooking spray. Place just enough of the sweet potatoes in the basket to form a single layer. Cook at 350°F until cooked through and crispy, about 15 minutes, flipping and rearranging into a single layer every 5 minutes. Using tongs, carefully remove the chips from the air fryer to a plate. Repeat with the remaining sweet potatoes.
Let the chips cool for 5 minutes; serve immediately or cool completely and store in an airtight plastic container for up to 3 days.