Salmon lends itself to a number of cooking methods, but it is particularly well suited to moist-heat cooking. One of the simplest ways to do that is to wrap the salmon in a foil packet, along with shallots and a splash of white wine. The packets can be cooked in the oven or on an outdoor grill. Herbs, abundant in early summer, contribute fresh, lively flavors to this selection of sauces. It is easy to adjust the number of servings of salmon, making a smaller packet for one or two or two packets for a larger group. The sauces all keep well and can be used for a variety of dishes.
Easy to make and easy to eat, this soup is a source of many nutrients, including several of those featured in this issue: magnesium, lutein, and folate.
If youve never tried eating raw Brussels sprouts, give this recipe a try. It also works with other thinly sliced or shredded cruciferous vegetables such as kale, cabbage, or turnips.
Quick, easy, and elegant, this dish pairs perfectly with a whole grain side.
Keep a bag of banana pieces in the freezer for a quick and delicious any-time chocolatey treat. (It works without the peanuts as well.)
Red Lentils with Lime and Cilantro recipe.
The popular Korean condiment, kimchi, is simple to make and is an excellent introduction to making your own fermented vegetables. Kimchi can be eaten on its own, or used to liven up stir-fries, scrambled eggs, tacos, and grain bowls. Before you begin preparation, make sure you have a clean 2-qt (or two 1-qt) mason jar(s) on hand. This recipe makes a fairly large batch. Cut the recipe in half, if you prefer.
This simple, all-natural, fiber-rich snack can satisfy a sweet tooth as well as an urge for crunch.
Quinoa replaces the bulgur wheat traditionally used in this Mediterranean dish. This naturally gluten-free recipe provides complete plant protein.
Salmon with Peas and Garlic recipe.