1 beef Top Round Steak, cut 3/4 inch thick (about 1 pound) 1 teaspoon olive oil 2 cups asparagus pieces (2-inch pieces) 1 medium yellow squash, cut lengthwise in half, then crosswise into 1/4-inch ...

If using a rice cooker, follow the manufacturer’s directions. Fluff rice with a fork and allow to cool on a plate before mixing into salad. Toss sweet potatoes in 1 Tbs of oil and a pinch of salt.

This salad is leagues better than the alternative: scarfing an apple with peanut butter at 3 p.m. when I realize lunch is long gone and I need to tide myself over to dinner.

Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 minutes. Drain ...

2. Toss the rice with the chili paste and 1 tablespoon of the canola oil and spread it on the sheet pan. Bake 15 minutes until browned, toasted and crisp. Stir and set aside. 3.

With one kitchen tool, a big bowl and fresh carrots, an easy, healthy and vibrant springtime salad could be yours in minutes. From Nicole Modic of Kale Junkie to Rosalynn Daniels, aka the self ...

The Homes & Gardens method Preheat the oven to 390 ° F, gas mark 6. Cook the red rice according to the instructions, then drain and rinse under cold water. Spread out on kitchen paper to dry ...

Helpful hints: • Microwaveable brown rice can be used instead of quinoa: Use 3/4 cup cooked rice per person. • Any type of nuts can be used, such as pecans or almonds.

Makes: Approximately 1 cup Ingredients ½ cup (loosely packed) fresh chives, roughly chopped ½ cup (loosely packed) fresh sweet basil, stems removed ½ cup (loosely packed) fresh parsley, stems ...

2 tablespoons fresh lime juice 2 tablespoons creamy peanut butter 2 tablespoons soy sauce 1 tablespoon finely grated peeled fresh ginger 2 teaspoons sriracha, or to taste 2 teaspoons runny honey ...