Recipes

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Sautéed Fish With Sesame

You can use any firm white fish for this recipe, including corvina, Alaska pollock, catfish, or haddock. For an easy side dish, take advantage of the fragrant golden oil remaining in the pan: Add a handful of dark leafy greens to the oil after you have removed the fish, and sauté briefly to wilt.

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Yellow Split Pea Dal

Dal is a soup or creamy side dish made from dried peas or beans that is often served alongside Indian meals. This soup version is subtle in flavor and comforting. Add more or less jalapeño to adjust spiciness.

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Tandoori Chicken One-Pan Dinner

Tandoori chicken is a classic at most Indian restaurants. We wanted a recipe that would provide the signature bright red color without food coloring — or a special tandoor oven. Marinate the chicken beforehand and then roast all the ingredients together on one pan. Serve with brown rice and your favorite chutneys. This recipe has been adapted from Raghavan Iyer’s book Indian Cooking Unfolded.

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Sautéed Brussels Sprouts With Coconut

This dish is great alongside grilled meats or fish. Freshly grated coconut adds rich flavor, but if you don’t have fresh coconut, look for frozen grated coconut at Indian or health-food markets to use instead. If you have only dried coconut, soak it overnight in 1/4 cup coconut water.

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Balsamic Vinaigrette

On its own, balsamic vinegar can lack the acidic pop to make a good vinaigrette. I usually add a little red-wine vinegar to help balance the dressing. This dressing is incredibly versatile. Try using it as a marinade for chicken. 

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Almond Butter

Try this spread with apricot jam for a new twist on a PB and J sandwich. Note: Grinding nuts into paste can be taxing on your food processor. Give it a rest for a few minutes in the middle of grinding so that it doesn’t overheat.

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Ketchup

As a sweet sauce, a little ketchup can go a long way. You can moderate your sugar intake by experimenting with variations of this recipe. Reduce the amount of sugar by half, or try using ¾ cup honey or 2/3 cup molasses (or even finely ground figs or dates, to taste) as a healthier sweetener. Note: Any liquid ingredients will make your ketchup a bit thinner.

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Mayonnaise

Watching eggs and oil swirl together and emulsify into thick, creamy mayonnaise seems almost like a magic trick. And the flavor is delightful.

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Carolina-Style Barbecue Sauce

Carolina-style barbecue has a decidedly piquant flavor in comparison to its ketchup-based cousins. This sauce is great with grilled chicken, and it makes a mean pulled-pork sauce. You can even use it as a marinade before grilling. Substitute a ½ cup honey or ½ cup maple syrup for the granulated sugar, if you wish.

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Oven-“Fried” Chicken

Fried chicken is a picnic classic, and this oven-baked version is a nice, nongreasy option. The crispy, gluten-free crust seals in the heat and moisture of the chicken, which reheats well the next day. If you want to spice up your chicken, add a teaspoon of hot-pepper sauce to the buttermilk and more cayenne pepper to the crumb mixture.

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Butternut Squash and Swiss Chard Lasagna

This pasta-free, gluten-free lasagna is soothing to the gut. Feel free to substitute kale for the chard, or use a mixture of the two. You can also make it without the sausage if you prefer to serve it as a lighter side with a meat or fish dish. This one takes some assembly time, but it’s worth it. You can scale this recipe up by 50 percent — great for when you’re serving a crowd.

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Raw Kale Salad

By massaging the kale, you help break down some of the rigid plant-cell structure, which can be irritating to the gut when eaten raw. This also helps diminish the bitterness and toughness of the leaves.