Make ahead: The pasta needs to be cooked and chilled at least 30 minutes and up to 3 days before making the salad. Storage: Refrigerate the salad for up to 2 days. Before eating, let sit on the ...

Ingredients 1 pound of pasta of your choice (I like rigatoni, rotini or shells) ¾ cup of whole-fat Greek yogurt 4 to 6 tablespoons of fresh dill, depending on your taste (#teammoredill) 8 ounces ...

Dish the mixture out and sprinkle it with the lemon zest, fresh parsley if you have it handy and maybe a little more black pepper and you’ll have a scrumptious dish in less than 30 minutes.

2/3 cup plain Greek-style nonfat yogurt 3 tbsp fresh lemon juice 3 tbsp mayonnaise 2 tsp finely grated lemon zest 1 tsp minced fresh dill, or 2 teaspoons dried 1/2 tsp salt 1/2 tsp freshly ground ...

Rinse the salmon and pat dry. Return the salmon to the dish and cover with the sake. Refrigerate for 1 hour, turning the salmon halfway through. Light a grill, cover and heat for 10 minutes.

In her third cookbook, Pip Payne, a.k.a. the Slimming Foodie, writes that one of the biggest obstacles to eating healthy foods that you make at home is time. It’s so true. In an effort to stop ...

• 5 tbsp. heavy cream • Zest of 1 lemon, plus juice of 1/2 lemon (about 1 tbsp.) • 1 c. sugar snap peas (snow peas), roughly chopped • 1 small zucchini, spiralized or cut into thin strips ...

This simple dish not only tastes wonderful, but looks exquisite on your dinner table! Chef Billy Parisi shows us how to make beautifully-garnished salmon with lemon dill sauce.

Ingredients Salmon: 1 6-lb. whole salmon, scaled and gutted, gills removed Salt and freshly ground black pepper 2 lemons, sliced thin 3 sprigs fresh thyme 3 sprigs fresh rosemary 3 bay leaves 3 ...

In a medium bowl, stir together the yogurt, mayonnaise, dill, mustard, lemon zest and juice, the 1/8 teaspoon of the salt and the pepper until combined. In a large bowl, use a fork to break up the ...