I’LL BE ANYWHERE BUT HOME FOR CHRISTMAS

7

HOW MANY DAYS CAULIFLOWER LASTS STORED INA PLASTIC BAG INTHE REFRIGERATOR.

Quick Cooking 200, 204, 206, 212 Healthy Pick 200, 206, 212, 216 Freezable 216

Make Ahead 192, 196, 200, 204, 206, 212, 216

Big Batch 192, 196, 212, 216 One Pot 206, 212, 216 Whole-Grain 216

Vegetarian 192, 196, 200, 212

Gluten-Free 200, 202, 204, 209, 212, 216

Orange alert A relative of ginger, turmeric is a staple in curries. But its pungent, peppery flavor adds earthiness to soups, too (page 206).

DAILY TASTE Go to realsimple.com/dailyrecipe to have new favorite recipes delivered to your in-box every day.

Photographs by

Romulo Yanes

Food Stylingby

Chelsea Zimmer

PRECIOUS PEARLS

Israeli couscous (a.k.a. pearl couscous) is really a tiny, toasted pasta. Toss it raw into soups; it cooks in 10 minutes flat.

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free Family-Friendly

NUTRITION Get details on fat, calories, and sodium at realsimple.com/rsrecipes.

EASY DINNER 1 White beanswith tomato, spinach, and rice

ACTIVE TIME 20 MINUTES TOTAL TIME 30MINUTES SERVES 4

1½cups white rice 4largeeggs 2½Tbsp. olive oil 1small onion, sliced ¾tsp.paprika ¾tsp. kosher salt, plus more for serving 1mediumtomato, chopped 115-oz. can cannellini beans, drained and rinsed 19-oz. bag baby spinach leaves 2Tbsp. water 2Tbsp.grated

Parmesan cheese

COOK the rice according to the package directions. MEANWHILE, bring a medium saucepan of water to a boil. Carefully lower in the eggs and cook 6 minutes. Transfer the eggs to a bowl full of ice water and let cool. When cool, remove the eggs and peel. MEANWHILE, heat the oil in a large skillet over medium-high. Add the onion and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the paprika, season with ¾ teaspoon salt, and cook, stirring until fragrant, 1 minute. Add the tomatoes and cook, stirring often, until the mixture is slightly thickened, 4 to 5 minutes. Add the beans and cook, mashing some with a fork, until warmed through, about 1 minute. Transfer to a bowl, cover, and keep warm. ADD the spinach and water to the skillet and cook, tossing, until almost wilted, about 1 minute. Serve the rice topped with the bean mixture, spinach, and halved eggs. Top with the cheese and season with salt.

Recipes by Adam Hickman

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free Family-Friendly

EASY DINNER 2 Pan-roasted pork tenderloin with Brussels sprouts salad

ACTIVE TIME 25 MINUTES TOTAL TIME 35 MINUTES SERVES 4

4slices bacon 11¼-lb. pork tenderloin ¾tsp. garlic powder ¾tsp. kosher salt, divided ¼cup olive oil 3Tbsp. apple cider vinegar ¼tsp. black pepper 3cups very thinly sliced

Brussels sprouts (about 6 oz.) 1small Fuji apple, thinly sliced ¼cup loosely packed fresh flat-leaf parsley

PREHEAT oven to 425°F. HEAT a large ovenproof skillet over medium. Add the bacon to the skillet and cook, turning occasionally, until crisp, 5 to 7 minutes. Remove the bacon from the skillet; crumble and set aside. Reserve the drippings in the skillet. SEASON the pork with the garlic powder and ½ teaspoon salt. Return the skillet and drippings to medium-high heat. Add the pork and cook until brown on all sides, 6 to 8 minutes total. Transfer the skillet to oven and cook until a meat thermometer registers 145°F when inserted into the thickest portion, 8 to 10 minutes. Remove the pork from the skillet and let rest 10 minutes before slicing. MEANWHILE, whisk together the oil and vinegar in a medium bowl; season with the remaining ¼ teaspoon of salt and the pepper. Add the Brussels sprouts, apple, and parsley and toss to coat. Top the salad with the bacon and serve with the pork.

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