Quick & Easy Recipes

 Watermelon, Feta & Crispy Chickpea Summer Salad Juicy watermelon, creamy feta, crispy spiced chickpeas, and fresh cucumber tossed with herbs and a zesty lime mint dressing — the ultimate refreshing summer salad that looks bright, fresh, and Pinterest-perfect. INGREDIENTS • 709.8 g seedless watermelon, cubed • 1182.9 ml mixed greens or arugula • 170 1/8 g feta cheese, crumbled • 236.6 ml cucumber, sliced into ribbons • 236.6 ml canned chickpeas, drained and dried • 14.8 ml olive oil • 2.5 ml smoked paprika • 1 1/4 ml garlic powder • 5 fresh mint leaves, torn • 5 fresh basil leaves, torn • 29.6 ml fresh lime juice • 4.9 ml honey • 59 1/8 ml extra-virgin olive oil • 2.5 ml flaky sea salt • 1 1/4 ml freshly cracked black pepper STEPS 1. Whisk together 29.6 ml fresh lime juice, 4.9 ml honey, and 59 1/8 ml extra-virgin olive oil until glossy and emulsified. Season with 2.5 ml flaky sea salt and 1 1/4 ml freshly cracked black pepper. Set aside. 2. Pat 236.6 ml canned chickpeas comple...

 Grilled Peach, Burrata & Hot Honey Prosciutto Salad Sweet grilled peaches, creamy burrata, crispy hot honey prosciutto, and toasted pistachios layered over peppery greens with a basil lemon vinaigrette — a luxurious summer salad that feels straight off a rooftop restaurant menu. INGREDIENTS • 4 prosciutto slices • 2 ripe peaches, halved and sliced • 946.4 ml mixed baby greens or arugula • 226.8 g burrata cheese • 118 1/4 ml shelled pistachios • 14.8 ml honey • 2.5 ml chili flakes • 5 fresh basil leaves, torn • 29.6 ml fresh lemon juice • 4.9 ml Dijon mustard • 1 small garlic clove, finely grated • 59 1/8 ml extra-virgin olive oil • 2.5 ml flaky sea salt • 1 1/4 ml freshly cracked black pepper STEPS 1. Whisk together 29.6 ml fresh lemon juice, 4.9 ml Dijon mustard, and 1 small garlic clove, finely grated in a bowl. Slowly stream in 59 1/8 ml extra-virgin olive oil while whisking until silky and emulsified. Season with 2.5 ml flaky sea salt and 1 1/4 ml freshly cracked black pep...

 Ultimate Taco Salad with Chipotle Ranch Spiced ground beef, crispy tortilla strips, charred corn, and all the classic toppings piled high with a smoky chipotle ranch — the ultimate elevated taco salad that's a guaranteed crowd-pleaser and content goldmine. INGRÉDIENTS • 567.0 g ground beef (80/20) • 1 head romaine lettuce, chopped • 425 1/4 g canned black beans, drained and rinsed • 2 ears of corn, husked (or 1½ cups frozen, thawed) • 2 heirloom or vine tomatoes, diced • 2 ripe avocados, diced • 1/2 red onion, finely diced • 1 jalapeño, thinly sliced • 236 5/8 ml shredded Mexican cheese blend • 118 1/4 ml sour cream • 118 1/4 ml fresh cilantro leaves • 4 small corn or flour tortillas, cut into strips • 4.9 ml chili powder • 4.9 ml ground cumin • 2 1/2 ml smoked paprika • 2 1/2 ml garlic powder • 2 1/2 ml onion powder • 59 1/8 ml neutral oil (avocado or grapeseed) • 118 1/4 ml mayonnaise • 2 chipotle peppers in adobo, minced • 29.6 ml fresh lime juice • 1 garlic clove, finely grate...

 Strawberry, Brie & Crispy Prosciutto Salad Crispy prosciutto, juicy strawberries, candied pecans, and creamy brie over peppery arugula with a champagne vinaigrette — a stunning summer salad that looks straight out of a fine dining menu. INGRÉDIENTS • 6 prosciutto slices • 473.2 ml fresh strawberries, hulled and halved • 1182.9 ml baby arugula • 170 1/8 g brie, rind removed and torn into chunks • 118 1/4 ml pecan halves • 29.6 ml maple syrup • 1 1/4 ml cayenne pepper • 3 fresh basil leaves, torn • 29.6 ml champagne vinegar or white wine vinegar • 4.9 ml honey • 4.9 ml Dijon mustard • 1 shallot, finely minced • 59 1/8 ml extra-virgin olive oil • 3 2/3 ml flaky sea salt • 1 1/4 ml freshly cracked black pepper ÉTAPES 1. Whisk together 29.6 ml champagne vinegar or white wine vinegar, 4.9 ml honey, 4.9 ml Dijon mustard, and 1 shallot, finely minced in a small bowl. Slowly drizzle in 59 1/8 ml extra-virgin olive oil while whisking until emulsified. Season with 3 2/3 ml flaky sea salt...

 Blistered Tomato Orzo Pasta Salad with Basil Oil Charred cherry tomatoes, fresh mozzarella, basil oil, and al dente orzo — a vibrant Italian-inspired summer pasta salad that's as gorgeous on camera as it is delicious. INGRÉDIENTS • 473.2 ml orzo pasta • 473.2 ml cherry tomatoes, halved • 226 3/4 g fresh mozzarella balls (ciliegine), halved • 118 1/4 ml fresh basil leaves, packed • 59 1/8 ml fresh flat-leaf parsley • 3 garlic cloves, thinly sliced • 118 1/4 ml Kalamata olives, pitted and halved • 44 1/3 ml capers, drained • 118 1/4 ml Parmesan, freshly grated • 1 lemon, zested and juiced • 2 1/2 ml red pepper flakes • 88 3/4 ml extra-virgin olive oil • 29.6 ml white wine vinegar • 4.9 ml Dijon mustard • 4.9 ml honey • 3 2/3 ml flaky sea salt • 1 1/4 ml freshly cracked black pepper ÉTAPES 1. Bring a large pot of heavily salted water to a boil. Cook 473.2 ml orzo pasta until just al dente — about 1 minute less than package directions. Drain and immediately toss with 1 tbsp 88 3/4 ml ...

 Roasted Fig & Farro Salad with Whipped Goat Cheese Tender farro, jammy roasted figs, whipped goat cheese, candied walnuts, and a balsamic-thyme vinaigrette — a sophisticated harvest-meets-summer grain salad with serious editorial appeal. INGRÉDIENTS • 354 7/8 ml farro, rinsed • 8 fresh figs, halved (Black Mission or Brown Turkey) • 1182.9 ml baby kale or mixed bitter greens • 113 3/8 g goat cheese, softened • 44 1/3 ml labneh or cream cheese • 118 1/4 ml walnut halves • 29.6 ml maple syrup • 59 1/8 ml fresh thyme leaves • 118 1/4 ml shaved Parmesan or Pecorino • 4 prosciutto slices, torn (optional) • 59 1/8 ml extra-virgin olive oil • 44 1/3 ml aged balsamic vinegar • 4.9 ml Dijon mustard • 1 garlic clove, finely grated • 4.9 ml honey • 3 2/3 ml flaky sea salt • 1 1/4 ml freshly cracked black pepper • 1 1/4 ml cayenne pepper ÉTAPES 1. Cook 354 7/8 ml farro, rinsed in generously salted boiling water until tender but still chewy. Drain, spread on a tray to cool, and toss with 1 ...