quick

Rigatoni with Vegan Vodka Sauce

rigatoni

olive oil

garlic cloves,

red pepper

sea salt

light brown sugar

vodka

raw cashews

water

basil leaves (optional)

How To Make Pumpkin Muffins

Cooking spray or paper muffin liners

all-purpose flour

baking powder

cinnamon

ginger

nutmeg

cloves

salt

unsalted butter,

brown sugar

eggs

pumpkin purée

vanilla extract

Prep the pan and heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, grease or line a 12-well standard muffin tin with paper liners.

Mix the dry ingredients. Place the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl and whisk to combine; set aside.

Cream the butter and sugar. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, 1 to 2 minutes.

Beat in the eggs. Add the eggs one at a time, beating after each addition until well combined.

Beat in the pumpkin purée and vanilla. Beat in the pumpkin purée and vanilla extract until well combined.

Add the dry ingredients. Add the flour mixture and beat on low speed until just combined. Do not overmix.

Transfer the batter to the muffin pan. Divide the batter evenly among the muffin wells (they will be about 3/4 full).

Bake the muffins for 18 to 22 minutes. Bake until the muffins are set and a tester inserted into the center one comes out with just a few moist crumbs, 18 to 22 minutes.

Cool the muffins. Let the muffins cool 10 minutes before removing from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first if needed. Serve warm or at room temperature.

An easy recipe for 3-ingredient sheet pan gnocchi with mushrooms and shallots.

Mixed Mushroom Sheet Pan Gnocchi

mushrooms

shallots

potato gnocchi

black pepper

thyme

Arrange a rack in the middle of the oven and heat the oven to 400ºF. 

Slice 1 pound mixed wild mushrooms, chop 2 medium shallots, and place both on a rimmed baking sheet. Add 1 pound fresh, shelf-stable, or frozen potato gnocchi. Drizzle with 3 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out in an even layer.

Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender, 15 to 20 minutes total. Garnish with fresh thyme leaves, if desired.

This Italian-inspired recipe features salmon fillets gently poached in a garlicky fresh tomato broth.

Salmon in Crazy Water

garlic,

fennel seeds

red pepper flakes

plum tomatoes,

onion,

Kosher salt

dry white wine

salmon fillet,

Coarsely chopped fresh parsley,

Good bread, for serving (optional)

Heat the olive oil in a large, high-side sauté pan or skillet over medium heat. Add the garlic, fennel seeds, and red pepper flakes and sauté until fragrant, about 1 minute. Add the tomatoes, onion, and 1/2 teaspoon of salt and sauté until the tomatoes break down to release their juices and the onion is softened and translucent, about 5 minutes.

Add the water and wine and bring the liquid to a gentle simmer. Simmer, uncovered, until the liquid reduces by about one fourth, 5 to 10 minutes. Taste and season with additional salt, as needed.

Season the salmon with salt and place it in the pan. Reduce the heat to medium-low, cover the pan, and simmer until the fish just begins to flake, 5 to 8 minutes, depending on the thickness of your fillets. An instant-read thermometer inserted into the middle of the thickest fillet should read 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer your salmon more well done.

Transfer the salmon fillets to 4 shallow bowls and spoon the broth around them. Sprinkle with parsley and serve with bread, if desired.

Broccoli moves to the center of the plate in this simple yet show-stopping vegetarian main dish.

Broccoli Steaks with Walnut-Raisin Salsa

(about broccoli

olive oil, divided

sherry vinegar

golden raisins

walnuts, toasted and chopped

ricotta salata, crumbled (about 3/4 cup)

parsley

garlic clove, grated or minced

Place a rack in the middle of the oven and preheat the oven to 450°F.

Trim off about 1/2 inch from the bottom of the broccoli stems to remove their dried ends and use a vegetable peeler to peel away the tough, fibrous skin on the outside of the stems to reveal the pale green flesh. Halve each broccoli head from the stem end lengthwise to get 4 halves and place them on a rimmed sheet pan. Drizzle with 2 tablespoons of olive oil and toss gently to coat, rubbing the oil onto the stems. Lightly season all over with salt and pepper. Place the halves, cut-side down, on the pan and roast until browned and caramelized underneath, 25 to 30 minutes. Flip the broccoli and continue to roast until tender, 10 to 15 minutes more.

Meanwhile, prepare the salsa. In a medium bowl, combine the vinegar and raisins and let rest for 5 minutes to allow the raisins to plump and soften. Add the remaining 2 tablespoons of olive oil, the walnuts, ricotta salata, parsley, garlic, and red pepper flakes. Mix well.

Transfer the roasted broccoli steaks to a serving platter or individual plates. Spoon the salsa generously over the top and serve.

These Sweet and Spicy Glazed Chicken Thighs are moist, tender, and have huge flavor with very little effort. Perfect for fast weeknight dinners!&nbsp;

Sweet and Spicy Glazed Chicken Thighs

brown sugar (0.12)

cayenne pepper (0.05)

garlic powder (0.05)

tsp paprika (0.05)

salt (0.02)

pepper

olive oil (0.16)

1.5 lbs. boneless, skinless chicken thighs (4-5 pieces) (4.49)

In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and some freshly cracked pepper (10-15 cranks of a pepper mill).&nbsp;

Place the chicken thighs on a cutting board and pat dry with a paper towel. Sprinkle the brown sugar mixture over the chicken, coating both sides liberally.

Heat a large skillet over medium. Once hot, add the olive oil and swirl to coat. Add the coated chicken and cook for about 5-7 minutes on each side, or until cooked through and the brown sugar has turned into a deep brown glaze. Serve hot.

You've tasted sweet and sour chicken at the takeaway, but you can make it far better at home and it's much healthier! The Hairy Bikers show you how.

Each serving provides 310 kcal, 20g protein, 40g carbohydrates (of which 32g sugars), 7g fat (of which 1g saturates), 4g fibre and 0.9g salt.

Sweet and sour chicken

pineapple

boneless, skinless chicken breasts

sunflower oil

red pepper, deseeded and chopped

green pepper, deseeded and chopped

tbsp cornflour

spring onions, trimmed and thinly diagonally sliced

300 milliliters/10fl oz fresh pineapple juice

garlic cloves, crushed

grams/1 ounces piece fresh root

tbsp dark soy sauce

tbsp white wine vinegar

tbsp soft light brown sugar

tbsp tomato ketchup

dried chilli flakes

The BEST quick Almond Flour Bread. Low carb, Paleo and gluten free, this easy bread comes together quickly. Great toasted or simply sliced for breakfast.

Almond Flour Bread

coconut oil, unsalted butter, or ghee

almond flour

flaxseed meal

baking soda

cinnamon (optional)

honey

apple cider vinegar (NOT sweet apple cider

In a small microwave-safe bowl, heat the coconut oil in 15-second bursts, just until it melts. Set aside to cool to room temperature.

Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a 9x5-inch baking pan with nonstick spray. Line the pan with parchment paper so that the paper overhangs both sides, then lightly coat with spray again.

In a large mixing bowl, whisk together the almond flour, flaxseed meal, baking soda, cinnamon (if using), and salt. In a separate bowl, whisk together the eggs, egg white, honey, apple cider vinegar, and cooled coconut oil until smooth. And the wet ingredients to the dry ingredients and, with a whisk or rubber spatula, stir until well combined. The batter will be thick and wet, like a muffin batter. Transfer to the prepared loaf pan and smooth the top.

Bake until the top is toasty golden brown and a toothpick inserted in the center of the loaf comes out clean, about 35 to 40 minutes. Place the pan on a cooling rack and let cool in the pan for 10 minutes. Transfer from the pan to the rack (use the parchment overhang) and let cool completely. Slice and serve.

Learn the basics of Alfredo sauce and how to use it for making chicken fettuccini Alfredo any night of the week.

How To Make Chicken Alfredo Pasta

fettuccine

boneless, skinless chicken breasts (about 1 pound total)

kosher salt, divided

black pepper, divided

canola oil

(1 stick) European-style unsalted butter, divided

heavy cream

Parmesan cheese (2 1/2 ounces),

Coarsely chopped fresh parsley leaves,

Cook the pasta, drain, and reserve cooking water. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Dry the chicken and season with salt and pepper. Meanwhile, pat both sides of the chicken breasts dry with paper towels. Season with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper.

Heat the oil over medium-high in a large frying pan. Heat the oil in a large frying pan over medium-high heat until shimmering, 2 to 3 minutes. If you have a pan that has straight sides, here&#x27;s the time to use it. Do not use a nonstick pan.

Add the chicken to the hot pan, and cook for 5 to 7 minutes. Swirl the pan just before adding the chicken to distribute the oil. Add the chicken and leave it alone for 5 to 7 minutes, until the bottom is golden-brown. If you try to to turn the chicken and it feels stuck, it isn&#x27;t ready to flip.

Flip the chicken and cook for another 5 to 7 minutes, until the chicken reaches 165°F. Flip the chicken over and add 1 tablespoon of the butter right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter. Cook the chicken until it reaches an internal temperature of 165°F, 5 to 7 minutes more.

Slice the chicken and cover to keep warm. Transfer the chicken to a plate or clean cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Cover with aluminum foil while you prepare the rest of the dish.

Melt the rest of the butter and sauté the garlic. Add the remaining 7 tablespoons of butter to the same pan used for the chicken and place over medium heat until melted. Add the garlic and sauté until fragrant, 30 seconds to 1 minute.

Make the Alfredo sauce. Whisk in the cream, Parmesan, nutmeg, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Simmer for 3 to 4 minutes. If the sauce is too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.

Add the drained pasta and toss to coat in the sauce. Add the drained fettuccine to the sauce and toss to coat. Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.

Beat the delivery driver to dinner with glazed beef and broccoli served straight from the skillet.

Beef and Broccoli

flank steak

cornstarch

soy sauce

oyster sauce

chile-garlic sauce

garlic powder

vegetable oil

broccoli

scallions,

rice,

Cut the steak along the grain into 3-inch strips, then slice the strips across the grain into 1/4-inch wide pieces.

Whisk the brown sugar, cornstarch, soy sauce, oyster sauce, chile-garlic sauce, ground ginger, and garlic powder together in a large bowl. Transfer half of the sauce (about 1/4 cup) to a small bowl and set aside. Add the steak to the remaining sauce in the bowl, toss to coat, and set aside for 5 minutes.

Heat the oil in a large skillet over medium-high heat until shimmering. Add the steak and arrange into a single layer. Sear undisturbed until browned on one side, about 1 minute. Toss and continue to cook until the other side of the meat is browned, about 1 minute more.

Add the broccoli and the reserved sauce and stir to combine. Cover and cook until the broccoli is crisp-tender and the beef is cooked through, 4 to 5 minutes. Serve topped with scallions over cooked rice.

Roasted Broccoli & Cheddar Soup

oil, divided

leek,

potato

(16-ounce) bag frozen broccoli, broccoli

low-sodium vegetable broth, low-sodium chicken broth, or water

cheddar cheese (4 ounces)

Salt

Crème fraîche, plain yogurt, or lemon wedge,

Arrange a rack in the middle of the oven and heat to 450°F. Heat 1 tablespoon of the oil in a large pot over medium heat until shimmering. Add the leek and cook, stirring occasionally, until soft, about 5 minutes. Meanwhile, peel and chop the potato into 1-inch chunks.

Add the broth or water and potato to the pot and bring to a boil. Meanwhile, spread the broccoli out onto 2 baking pans. Drizzle the remaining 1 tablespoon of oil over the broccoli, sprinkle with a big pinch of salt and pepper, and roast for 5 minutes. Stir the broccoli and return to the oven for 5 minutes more.

Once the soup is boiling, add the broccoli and return to a boil. Reduce the heat as needed and simmer until the vegetables are tender when pierced with a fork, 5 to 7 minutes. Remove from the heat. Purée soup with an immersion blender or in batches with a regular blender. Add the cheese and stir until melted. Taste and season with salt and pepper as needed.

Serve topped with a small dollop of crème fraîche or yogurt, or a squeeze of lemon, and finish with a grind of fresh pepper.

A recipe for a lightened-up version of classic broccoli slaw, which can be made ahead and serves a crowd. 

Light & Easy Broccoli Salad

currants

mayonnaise

lemon juice

rice vinegar

sugar

kosher salt,

broccoli (about 1 large head), cut into large florets

red onion (1/2 small onion), finely chopped

almonds,

Place the currants in a small heatproof bowl. Pour the boiling water over the currants and set aside for 5 minutes. Drain off the water. Meanwhile, place the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous amount of pepper in a large bowl and whisk to combine.

Using the shredding disk on a food processor, shred the broccoli stalks and florets. Add to the bowl of dressing. Add the currants, red onion, and almonds and toss to combine. Taste and season with more salt or pepper as needed. Let sit 30 minutes at room temperature or 1 hour in the refrigerator so the flavors can mingle before serving.

This sweet-and-savory salmon steams inside a foil packet, resulting in flaky, juicy fish with minimal cleanup. 

Brown Sugar Glazed Salmon

scallions

garlic

grated, peeled ginger (from a 2-inch piece)

tamari or soy sauce

black pepper,

(2-pound) skin-on salmon fillet

cilantro

Arrange a rack in the middle of the oven and a second rack 6-inches from the broiling element. Heat the oven to 400ºF. Line a rimmed baking sheet with a sheet of aluminum foil, fold the foil in half lengthwise so there is a crease in the center, then unfold the foil. 

Make the glaze: Thinly slice the white and light green parts of 4 scallions, keeping them separate. Reserve the greens for garnish, and place the whites in a medium bowl. Grate 2 garlic cloves, and peel and grate a 2-inch piece of ginger until you get 1 teaspoon; add both to the scallions whites. Add 1/4 cup olive oil, 1/4 cup tamari or soy sauce, 1/4 cup packed brown sugar, the juice of 1 of the lemons (about 2 tablespoons), and 1/4 teaspoon ground black pepper. Whisk until thoroughly combined and the sugar is mostly dissolved. 

Generously season the salmon fillet all over with salt and pepper. Place skin-side down on the foil next to the foil crease. 

Pour the glaze all over the salmon, lifting the salmon to get some of it underneath. Fold the foil over the salmon, then pinch and seal it on all three sides to create a closed packet. 

Roast on the middle rack until the salmon is an opaque pink outside, and a light pink color inside with flesh that easily flakes, 15 to 20 minutes (15 minutes will be on the medium-rare side and 20 will be cooked through). Meanwhile, cut the second lemon into wedges and coarsely chop 1/2 cup fresh cilantro if desired.

Remove the salmon from the oven. Turn on the broiler. Use a fork and knife to carefully open the foil packet by cutting it down the middle and pushing the foil to the sides. Use a spoon to baste the salmon with the liquid in the packet. Broil on the upper rack until the top is dark golden brown, 1 to 3 minutes, depending on the strength of your broiler (keep an eye on it). 

Cut the salmon into serving pieces — the meat will easily lift from the skin. Top with the scallion greens, black pepper, and cilantro if desired. Serve with the lemon wedges.

A recipe for pasta salad filled with broccoli, feta, and Kalamata olives, which can be made ahead.

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