15 Fast & Fresh Ideas
Fun, delicious food that you can make in 30 minutes—or less.
1. Bee Sting Brussels Sprouts
Recipe: Try our Bee Sting Brussels Sprouts
2. Maple-Sesame Roasted Radishes
Recipe: Try our Maple-Sesame Roasted Radishes
3. Lemon Parfaits
Recipe: Try our Lemon Parfaits
4. Done & Dusted
To make your Deviled Egg Toasts Insta-worthy, put the paprika in a small sieve so you get a pretty, even dusting.
5. Deviled Egg Toasts
Recipe: Try our Deviled Egg Toasts
6. Rotini with Cauliflower Rice & Sausage
Recipe: Try our Rotini with Cauliflower Rice & Sausage
7. Curried Chicken & Carrot Salad Sandwiches
Recipe: Try our Curried Chicken & Carrot Salad Sandwiches
8. Pineapple Grapefruit Spritz
Recipe: Try our Pineapple Grapefruit Spritz
9. Grilled Short Ribs with Scallions & Rice
Recipe: Try our Grilled Short Ribs with Scallions & Rice
10. Beet-Cured Salmon
Recipe: Try our Beet-Cured Salmon
11. Cheater's Chorizo & Chickpea Taco Recipe
Recipe: Try our Cheater's Chorizo & Chickpea Taco Recipe
12. Pork Chops with Blood Oranges, Fennel & Olives
Recipe: Try our Pork Chops with Blood Oranges, Fennel & Olives
13. Roasted Blood Orange Sorbet
Recipe: Try our Roasted Blood Orange Sorbet
14. Tastier Tuna
We're fans of tuna packed in oil, which comes in tins and jars and has a richer flavor and a meatier texture than standard tuna packed in water. For the best flavor, read the label to make sure the fish is packed in olive oil instead of soybean oil.
15. Mediterranean Niçoise Salad
Recipe: Try our Mediterranean Niçoise Salad
It's Blood Orange Season
What's inside matters most—especially when it comes to vibrant blood oranges. They're at their peak from December to April.
Buy: Go for fruit that feels firm and heavy (read: juicy). Some varieties have blush markings on the skin; others are more uniformly orange. The flesh ranges from speckled red to deep burgundy, but it's hard to tell from the skin what color you'll get. (That's part of the charm!)
Store: Ripe blood oranges will keep for several days on the counter or for a couple of weeks in the fridge. If you buy them in bulk, remove them from the bag to avoid moisture from forming, which can lead to mold.
Prep: Most blood orange varieties are easy to peel and have few seeds, which makes prep easy. Like many other citrus fruits, blood oranges are often coated with wax polish, so scrub the fruit under warm water if you plan to use the peel.