Weeknight Kitchen with Melissa Clark takes on one of the biggest dilemmas of busy people: what are we going to eat? In each episode, you’ll join Melissa in her own home kitchen, working through one of her favorite recipes and offering helpful advice for both beginners and seasoned cooks. It’s a practical guide for weeknight eating, from the makers of The Splendid Table.
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Ingredients
This all happens in half an hour in the pan. It’s also a great way to use up leftover, cooked root vegetables, which would make it even quicker. If you are vegan, skip the cheese and eggs and use 3 1/2 ounces/100 g of soaked cashews blended with 1/3 cup/100 ml of cold water in place of the yogurt. I make this for my family a lot, and it’s really good this way, too.
If you think tuna salad always involves mayonnaise, prepare to have your mind blown! Canned tuna, or salmon if you prefer, is the perfect match for a light, bright lime and chili dressing. Tangy, meaty, chewy, and spiked with crunchy sweet pickles, this will wake up your palate and fuel you through a productive afternoon. This is a good lunchbox bowl—just toss it when you’re ready.
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I learned to make these eggy disks not long after moving to Italy because I loved eating them. Though called frittata in Italy, they bear little resemblance to any of the thick frittatas often served for brunch in the States. It’s basically a very thin, herb-packed omelet that is cooked like a pancake—sizzled on one side until a golden crust forms, cooked over low heat until the top sets, then flipped with a wide spatula and browned on the other side.
Kale and kimchi unite! This dish has a decidedly Korean flavor, with ingredients like gochujang and kimchi, both of which are fermented and good for you. I could go on about the healthfulness of this dish, with the kale and quinoa and all, but I’d much rather tell you how delicious it is. Make this tonight; it’s delish.
Ingredients
Ingredients
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