COOKBOOK

R E C I P E S F R O M PAG E S 9 6 – 9 9 ALL YOU NEED IS SALAD

MARINATED SHRIMP SALAD WITH CREAMY DILL DRESSING

When you use frozen cooked shrimp and a four-ingredient dressing, this platter comes together in as little time as it takes to cut up the veggies. hands-on time 25 min. total time 55 min.

12 oz. frozen cooked shrimp, thawed 3 Tbsp. lemon juice 1 Tbsp. chopped fresh dill

bonus recipe

MARINATED SHRIMP SALAD WITH A CREAMY DILL DRESSING

1/2 cup plain fat-free Greek yogurt 1/3 cup chopped fresh dill 2 heads butterhead (Boston or Bibb) lettuce, quartered 11/4 cups thinly sliced English cucumber 11/4 cups thinly sliced radishes 1 cup Sun Gold or cherry tomatoes, halved 1 avocado, halved, peeled, and sliced

1. In a medium bowl toss together shrimp, 1 Tbsp. of the lemon juice, the 1 Tbsp. dill, and 1 Tbsp. olive oil. Season with salt and ground black pepper. Cover; refrigerate 30 minutes. 2. For dressing, in a small food processor or blender combine the remaining 2 Tbsp. lemon juice, the yogurt, 1/3 cup dill, and 1/2 tsp. salt. Process until smooth. 3. On a large platter arrange lettuce, cucumber, radishes, tomatoes, and avocado. Add shrimp mixture; drizzle with remaining marinade. Sprinkle additional fresh dill over top. Serve salad with dressing. Serves 4. per serving 206 cal, 10 g fat (1 g sat fat), 165 mg chol, 513 mg sodium, 9 g carb, 3 g fiber, 4 g sugars, 25 g pro

CAJUN CHICKEN SALAD WITH CORNBREAD CROUTONS

Pickled okra pulls double duty: Use the pods as a topping and the brine to make a warm dressing. Can’t find it? Use pickled peppers or cauliflower instead. start to finish 35 min.

6 to 8 oz. day-old cornbread, cut into bite-size cubes (about 2 cups) (Quick Cornbread recipe, page 102) 21/2 tsp. salt-free Cajun or Creole seasoning 4 slices bacon, cut in thirds 1 to 11/4 lb. skinless, boneless chicken thighs 2 Tbsp. apple cider vinegar 2 Tbsp. Dijon mustard 1 cup black-eyed peas 10 cups torn kale leaves and/or mustard greens, stems removed 2 Tbsp. pickled okra brine 2/3 cup pickled okra, halved if large 1. For cornbread croutons, preheat oven to 400°F. Spread cornbread cubes in a single layer on a baking sheet. Drizzle with 1 Tbsp. vegetable oil and sprinkle with 1/2 tsp. of the Cajun seasoning and 1/4 tsp. salt. Gently stir to coat. Bake 10 minutes or until golden brown, gently turning cubes once. 2. Meanwhile, in a large skillet cook bacon over medium until crisp. Drain on paper towels. Reserve 2 Tbsp. drippings (add vegetable oil if needed); set 1 Tbsp. aside and leave 1 Tbsp. in skillet. 3. Season chicken with remaining 2 tsp. Cajun seasoning and 1/4 tsp. salt. In same skillet cook chicken over medium-high 6 minutes or until deep golden brown.

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Turn chicken and cook 6 to 8 minutes more or until done (175°F). Remove chicken from skillet; cover to keep warm. 4. Add vinegar and mustard to skillet, stirring to loosen any browned bits. Add black-eyed peas; cook and stir 1 minute. Remove from heat. 5. In a large bowl combine kale and/or mustard greens, pickled okra brine, and 1 Tbsp. reserved bacon drippings. Massage greens with your hands about a minute or until tender. Slice chicken. 6. Transfer greens to a platter. Top with chicken, black-eyed pea mixture, bacon, okra, and croutons. If you like, drizzle with additional okra brine. Serves 4. per serving 425 cal, 20 g fat (6 g sat fat), 78 mg chol, 654 mg sodium, 41 g carb, 8 g fiber, 11 g sugars, 23 g pro

GREEK-INSPIRED QUINOA SALAD WITH LEMON-FETA DRESSING

hands-on time 30 min. total time 45 min.

3/4 cup quinoa, rinsed and drained 1 large lemon (2 tsp. zest, 1/4 cup juice) 1/3 cup crumbled feta cheese 1/4 cup olive oil 1 tsp. dried oregano, crushed 2 cups chopped baby spinach 1 15-oz. can chickpeas, rinsed and drained 11/4 cups sliced miniature red, yellow, and/or orange bell peppers 11/4 cups chopped cucumber 1/2 cup pitted Kalamata olives 1/4 cup sliced red onion 11/2 cups pita chips 1. In a medium saucepan bring 11/2 cups water and the quinoa to boiling; reduce heat. Simmer, covered, 15 minutes or until water is absorbed. Spread quinoa on a large baking sheet to cool. 2. Meanwhile, for dressing, in a small bowl whisk together lemon zest and juice, feta, olive oil, oregano, and 1 tsp. salt. 3. In a medium bowl combine the cooled quinoa and half of the dressing. Spread spinach on a platter. Spoon quinoa mixture over top. Arrange chickpeas, bell peppers, cucumber, and olives on platter. Drizzle remaining dressing over all and sprinkle with red onion. Top with pita chips. If you like, drizzle with additional olive oil. Serves 4. per serving 499 cal, 24 g fat (4 g sat fat), 11 mg chol, 1,064 mg sodium, 59 g carb, 9 g fiber, 7 g sugars, 15 g pro

KALE FALAFEL SALAD WITH TOASTED PINE NUTS AND HUMMUS

hands-on time 20 min. total time 40 min.

2 Tbsp. red wine vinegar 1/2 cup slivered red onion 1 6-oz. bunch curly kale, stems removed, and leaves torn 1 10-oz. container hummus 2 cups fresh baby spinach 11/4 cups chopped English cucumber 1 cup grape tomatoes, halved 3 oz. feta cheese, sliced, or 1/3 cup crumbled feta cheese 1/4 cup pine nuts, toasted

quick quick cornbread cornbread

Preheat oven to 400°F. Coat an 8×8-inch pan with nonstick cooking spray. In a medium bowl combine 1 cup cornmeal, ¾ cup all-purpose flour, 2 to 4 Tbsp. sugar, 2½ tsp. baking powder, and ½ tsp. salt. In a small bowl whisk together 1 cup milk, 2 eggs, and ¼ cup melted butter. Add milk mixture to cornmeal mixture. Stir until just moistened; pour into prepared pan. Bake 20 minutes at 400°F or until edges are golden brown.

1/4 cup fresh flat-leaf parsley 1 Tbsp. chopped fresh oregano 1 12-oz. pkg. frozen cooked falafel, prepared according to package directions (or go to BHG.com for homemade falafel recipe) 1. In a small bowl combine vinegar, 1 Tbsp. water, and a pinch salt; stir in onion. Cover and let stand at room temperature 20 to 30 minutes. Drain onion, reserving pickling liquid. 2. In a large bowl combine reserved pickling liquid, 2 Tbsp. olive oil, and a dash salt; add kale. Massage kale with your hands about 3 minutes or until bright green and tender. 3. Spread hummus on a platter. Arrange kale, spinach, cucumber, tomatoes, feta, pine nuts, pickled onion, parsley, and oregano on top. Sprinkle with 1/4 tsp. ground black pepper. Top with falafel. If you like, drizzle with additional olive oil and red wine vinegar. Serves 4. per serving 667 cal, 42 g fat (7 g sat fat), 11 mg chol, 470 mg sodium, 57 g carb, 16 g fiber, 11 g sugars, 22 g pro

GRILLED SALMON AND ROMAINE SALAD WITH ORANGES AND OLIVES

Cerignola olives have a mild, buttery fl avor. Look for them in the deli section. START TO FINISH 45 min.

¹∕4 lb. fresh asparagus, trimmed 4 4- to 6-oz. fresh salmon fi llets with skin, ³∕4 to 1 inch thick 1 lemon, halved 2 hearts of romaine lettuce, halved lengthwise 3 Cara Cara oranges and/or navel oranges, peeled and sliced ¹∕2 cup pitted Cerignola olives or other fresh green olives, halved if very large ¹∕3 cup chopped dry-roasted pistachios 1. Using a vegetable peeler, shave asparagus spears into thin ribbons. Place in a bowl of ice water. 2. Prepare grill for medium-high direct heat. Brush salmon and cut sides of lemon with 1 Tbsp. olive oil and season with ¹∕4 tsp. each salt and ground black pepper. Add salmon to grill, skin side up, and lemon halves, cut sides down. Grill, covered, 6 to 8 minutes or until fi sh fl akes easily, turning once. Place salmon

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No purchase necessary to enter or win. Subject to Offi cial Rules available online at BHG.com/25kSpring. The $25,000 Sweepstakes begins at 12:01 a.m. ET on 1/1/22 and ends at 11:59 p.m. ET on 6/30/22. Open to legal residents of the 50 United States and the District of Columbia, 21 years of age or older. Void where prohibited. Sponsor: Meredith Operations Corporation. Sweepstakes is off ered by Meredith Operations Corporation and may be promoted by any of Meredith’s publications in various creative executions online and in print and at additional URLs at any time during the sweepstakes. and lemon halves on a plate; cover to keep warm. 3. Brush lettuce halves with 1 Tbsp. olive oil and season with ¹∕8 tsp. each salt and pepper. Grill lettuce, cut sides down, 2 to 3 minutes or until beginning to char. 4. For dressing, squeeze juice from half of the grilled lemon into a small bowl. Whisk in 2 Tbsp. olive oil, ¹∕4 tsp. salt, and ¹∕8 tsp. pepper. Drain asparagus and dry thoroughly. 5. Arrange lettuce on a platter. Top with orange slices, salmon, asparagus, olives, and pistachios. Drizzle on dressing and squeeze remaining lemon half over top just before serving. Serves 4. PER SERVING 453 cal, 28 g fat (4 g sat fat), 62 mg chol, 363 mg sodium, 26 g carb, 8 g fi ber, 14 g sugars, 28 g pro

R E C I P E S F R O M PAG E S 5 8 – 6 0 THEN & NOW

BACON-SPINACH EGG BITES

For a fl uffi er texture, whisk 1 Tbsp. water into the eggs before adding the other ingredients in Step 2. HANDS-ON TIME 15 min. TOTAL TIME 50 min.

8 eggs 4 slices bacon, crisp-cooked and crumbled ¹∕2 cup torn fresh spinach or chopped cooked broccoli (crisp-tender) ¹∕2 cup roasted red bell peppers, chopped ¹∕2 cup shredded white cheddar,

Gouda, or Gruyère cheese (2 oz.) Crème fraîche, chopped fresh chives, and/or hot sauce (optional) 1. Preheat oven to 325°F. Coat six half-pint jars with nonstick cooking spray. Place jars in a 13×9-inch baking pan. 2. In a large bowl whisk together eggs, bacon, spinach, peppers, cheese, ¹∕2 tsp. salt, and ¹∕8 tsp. ground black pepper. Spoon evenly into prepared jars. Place pan with jars on oven rack. Add hot water to pan to reach halfway up sides of jars. Bake 30 to 35 minutes or until eggs are set. 3. Carefully remove jars from pan and cool slightly. At this point, serve the egg bites with optional toppings or cool T H E N & completely and store, N OW covered, in the Hover your phone fridge up to 3 days. camera over Makes 6. the code to TO REHEAT Uncover stroll through jars. Microwave 100 years of BHG. 30 seconds at a time 1 to 1¹∕2 minutes or until heated through. Let stand 1 minute before eating. PER EGG BITE 164 cal, 12 g fat (5 g sat fat), 262 mg chol, 489 mg sodium, 2 g carb, 1 g sugars, 13 g pro MONTE CRISTO EGG BITES Preheat oven and prepare jars as directed. Cut enough day-old French bread into ³∕4-inch cubes to make 1¹∕2 cups. In a large skillet melt 1 Tbsp. butter over medium. Add bread cubes; cook 5 minutes or until toasted, tossing frequently. Divide croutons among prepared jars. Continue as directed in Step 2, except substitute ¹∕2 cup chopped sliced ham and/or turkey for the bacon, omit spinach and roasted peppers, and use Gruyère cheese. Bake as directed. Immediately top each egg bite with ¹∕2 tsp. raspberry jam. Cool slightly. Substitute chopped fresh basil for optional toppings.

ANDOUILLE-MUSHROOM EGG BITES

Preheat oven and prepare jars as directed. In a medium skillet melt 1 Tbsp. butter. Add 2 cups chopped mushrooms; cook 8 minutes or until tender. Remove from heat. Quarter lengthwise and thinly slice one 3-oz. fully cooked smoked andouille sausage link. Add sausage and ¹∕4 tsp. sweet or smoked paprika to skillet; toss to combine. Continue as directed in Step 2, except substitute sausagemushroom mixture for the bacon, spinach, and roasted pepper; substitute shredded Manchego cheese for the cheddar; and add ¹∕4 cup chopped green onions. Bake as directed. Cool slightly. Substitute a sprinkle of additional paprika for optional toppings. ■