30-Minute DinnersShort on time? We’ve got you covered with quick and easy recipes complete with time-saving tips sure to please the whole family. With 30 minutes, you have enough time to make a healthy dinner that’s tasty, too. Our quick and healthy recipes are a snap to make, and each easy recipe features lean protein with creative ways to cook fruits and vegetables so the whole family will eat them. With delicious ideas for easy chicken recipes, healthy salads, and quick stir-fries, these simple recipes make meal planning a cinch.
Salmon with Spring Risotto4 tablespoons garlic-flavored oil or extra virgin, olive oil, divided. 2 shallots, finely chopped, 1 cup Arborio rice, 4 cups chicken broth or vegetable broth, 4 (6-ounce) salmon fillets, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 cup fresh baby peas, 1/2 cup shredded Fontina cheese, 1/2 cup freshly grated Parmesan cheese, Garnish: lemon zest.
Preparation
Heat 2 tablespoons oil in a 4-quart saucepan over medium heat. Add shallots and rice, and cook 2 minutes. Stir in chicken broth; bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally. Meanwhile, heat remaining 2 tablespoons oil in a large skillet. Sprinkle salmon with salt and pepper; sear 3 to 5 minutes on each side or until desired degree of doneness. Remove from pan, and keep warm. Stir asparagus into rice during last 10 minutes of cooking time. Stir peas into rice during last 3 minutes of cooking time. Stir in cheeses; taste and adjust seasonings, if necessary. Serve immediately with salmon. Garnish, if desired.
Heat 2 tablespoons oil in a 4-quart saucepan over medium heat. Add shallots and rice, and cook 2 minutes. Stir in chicken broth; bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally. Meanwhile, heat remaining 2 tablespoons oil in a large skillet. Sprinkle salmon with salt and pepper; sear 3 to 5 minutes on each side or until desired degree of doneness. Remove from pan, and keep warm. Stir asparagus into rice during last 10 minutes of cooking time. Stir peas into rice during last 3 minutes of cooking time. Stir in cheeses; taste and adjust seasonings, if necessary. Serve immediately with salmon. Garnish, if desired.
Italian Tuna with Bow TiesCook the pasta ahead of time and store in an airtight container. When ready to use, heat the pasta into a microwave-safe bowl for a few minutes, making sure to stir at regular intervals.
8 ounces farfalle, 1/4 cup extra virgin olive oil, 2 teaspoons lemon zest, 1 1/2 tablespoons fresh lemon, juice, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 3 celery ribs, sliced, 1 cucumber, peeled, halved, seeded, and sliced, 1 red bell pepper, halved and thinly sliced, 1/4 red onion, thinly sliced, 2 (5-ounce) cans solid white tuna in olive oil, drained. 1 tablespoon drained capers, ¹/3 cup thinly sliced fresh basil.
Preparation
Cook pasta in boiling salted water according to package directions; drain. Meanwhile, whisk together olive oil and next 4 ingredients in a large bowl. Stir in celery and next 5 ingredients. Add hot pasta, and toss to coat. Stir in basil. Serve immediately, or chill until ready to eat.
Cook pasta in boiling salted water according to package directions; drain. Meanwhile, whisk together olive oil and next 4 ingredients in a large bowl. Stir in celery and next 5 ingredients. Add hot pasta, and toss to coat. Stir in basil. Serve immediately, or chill until ready to eat.
Best Beach BurgerGround chuck (20% to 25% fat) makes the tastiest bites. For tender, juicy burgers, don’t overwork the meat when forming it into patties.
1 to 2 cups mesquite or hickory wood chips, 2 tablespoons white wine vinegar, 2 teaspoons sugar, 1/2 teaspoon celery seed, 1 teaspoon kosher salt, divided, 1 seedless cucumber, sliced into thin ribbons, 1 pound ground chuck, formed into 4 (4-inch) patties, 1/4 teaspoon freshly ground black pepper, 4 (1-ounce) Cheddar cheese slices, 4 (3-ounce) sesame seed or brioche buns, split. 1 (1-pound) beefsteak or heirloom tomato, cut into 4 slices.
Preparation
Preheat grill to medium-high heat (350° to 400°). Rinse wood chips in water; drain, and place on a sheet of heavy-duty aluminum foil. Fold foil over, and seal sides to make a packet. Poke several holes in top. Place foil-wrapped chips on grill grate or hot coals. Whisk together vinegar, sugar, celery seed, and 1/2 teaspoon salt in a medium bowl; toss with cucumber ribbons. Set aside. Grill burgers, covered with grill lid, 5 minutes on each side for medium-rare, or until desired degree of doneness. Transfer burgers to a platter, and sprinkle with pepper and remaining 1/2 teaspoon salt. Top each burger with 1 cheese slice; tent loosely with aluminum foil to keep warm. Meanwhile, squeeze excess liquid from reserved cucumbers. Place burgers on buns, and top evenly with tomato slices and cucumber relish.
Preheat grill to medium-high heat (350° to 400°). Rinse wood chips in water; drain, and place on a sheet of heavy-duty aluminum foil. Fold foil over, and seal sides to make a packet. Poke several holes in top. Place foil-wrapped chips on grill grate or hot coals. Whisk together vinegar, sugar, celery seed, and 1/2 teaspoon salt in a medium bowl; toss with cucumber ribbons. Set aside. Grill burgers, covered with grill lid, 5 minutes on each side for medium-rare, or until desired degree of doneness. Transfer burgers to a platter, and sprinkle with pepper and remaining 1/2 teaspoon salt. Top each burger with 1 cheese slice; tent loosely with aluminum foil to keep warm. Meanwhile, squeeze excess liquid from reserved cucumbers. Place burgers on buns, and top evenly with tomato slices and cucumber relish.
