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Cast-iron skillets effortlessly transition from stovetop to oven, and with wholesome fall produce like sweet potatoes, kale, broccoli and carrots, these dishes are ideal for the season.
This spinach-packed casserole cooks on the stovetop and bakes in the same skillet for a family-friendly dinner with an easy cleanup. You can use leftover chicken and cook the pasta ahead of time ...
Braised kale: Swap the collard greens in Tia Mowry’s recipe with kale, and lower the cooking time to about 25 minutes. Pan-Seared Salmon with Braised Kale by Brian Malarkey
Cut the kale leaves in half lengthwise and then cut crosswise into very thin ribbons (chiffonade). Steam the kale for 7 minutes. Meanwhile, heat the vegetable oil in a large saucepan over medium-low heat. Add the garlic and cook, stirring, for 2 minutes, being careful not to brown the garlic.
Each dish features seasonal ingredients like broccoli, sweet potatoes, kale and cabbage. With 15 grams of protein per serving, you’ll feel satisfied and energized.
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Bone-in, skin-on chicken thighs are nestled in a Dutch oven with potatoes, apples and onions for a hearty complete meal. Hard cider lends sweetness and helps to release the browned bits from the ...
Double check all of your recipes Decide what day you'll be doing the most prep work in the kitchen. Make a simple list or timesheet with any dish that needs to be finished in the oven on the day of.