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The article "BEYOND THE Egg Salad Sandwich" explores creative ways to enjoy eggs and bread beyond the traditional egg salad sandwich. It provides tips on spreads, breads, add-ins, spices, and toppings to enhance the classic sandwich. Additionally, the article includes recipes for Croque Américain, Steak ‘n’ Egg Sliders, Chopped Cobb Wrap, Western Personal Panzerotti, The Swede, Open-faced Curried Egg Salad on Naan, and Egg & Shrimp Salad Roll, offering a variety of delicious options for incorporating eggs into meals. [Extracted from the article]

This document provides information about Aragosta, a restaurant in Deer Isle, Maine. It includes details about the owner, Devin Finigan, and her culinary background. The document also highlights various attractions and activities in the area, such as visiting the town of Stonington and exploring the Haystack Mountain School of Crafts. It includes recipes for dishes like Mussels and Fennel on Grilled Sourdough, Saffron and Garlic Aioli, Lobster and Littleneck Clam Bake, Grilled Corn Salad with Blistered Tomato Vinaigrette, and Grilled Baby Vegetables with Fish Sauce Caramel. The document also features photographs of the restaurant, local ingredients, and the surrounding area. [Extracted from the article]

This article from Allrecipes features recipes for various dips from Alyse Whitney's cookbook, Big Dip Energy. The recipes include Roasted Red Pepp-in-Your-Step Whipped Feta Dip, Say Kimcheese Dip, Caesar Salad Dip, Devils on Horseback Dip, Spicy California Roll Guacamole, and Saag Paneer Artichoke Dip. The article provides step-by-step instructions for each dip, along with serving suggestions and nutritional information. Alyse Whitney, the author of the cookbook, is described as a writer, editor, columnist, TV host, and pun enthusiast. The article also includes tips for successful dip parties, such as using a food processor for dip preparation and serving crispy dippers. [Extracted from the article]

This article from Bon Appetit discusses the benefits of using frozen fruits and vegetables in weeknight meals. The article provides several recipes that showcase the versatility of flash-frozen ingredients, including Skillet Chicken Thighs and Peaches, Elote-Style Corn Soup, Herby Cauliflower Fritters, Pearl Onion and Sweet Pepper Skillet, and One-Pot Broccoli Mac and Cheese. The recipes emphasize the convenience and time-saving aspects of using frozen ingredients, while still maintaining flavor and quality. The article includes photographs and detailed instructions for each recipe. [Extracted from the article]

This document from Chatelaine offers 12 vegetarian recipes for library patrons seeking nutritious meals. The recipes consist of sandwiches, salads, and soups, and are accompanied by clear instructions and ingredient lists. The document also provides helpful tips and suggestions for substitutions. The recipes are culturally sensitive and inclusive, catering to various dietary preferences. Written by a professional chef and recipe developer, this reliable resource is ideal for library patrons interested in exploring new recipes. [Extracted from the article]

Cajun seasoning b B 16 wooden toothpicks b B 2 Tbsp. spicy honey (such as Mike's Hot) b B 1. b Arrange 4 bacon slices in an even layer in air fryer basket. Can jellied cranberry sauce b B 2/3 cup barbecue sauce b B 2 Tbsp. lemon juice b B 1 Tbsp. Dijon mustard b B 1 finely chopped chipotle pepper in adobo sauce b B ½ tsp. ground allspice b B 2 (14-oz.) Pkg. dry ranch dressing mix b B 1 to 1½ Tbsp. crushed red pepper b B ½ tsp. garlic powder b B ½ tsp. onion powder b B ¼ tsp. black pepper b B ½ (16-oz.). [Extracted from the article]

Toss white and pale green parts of scallions, tomatoes, cucumber, garlic, lime juice, salt, and sugar in a medium bowl to combine. Season scallops with salt and pepper and sprinkle with ½ tsp. paprika. Mix mayonnaise, garlic, capers, oregano, red pepper flakes, and a pinch of salt in a small bowl; season with lots of black pepper. Morton kosher salt, plus more Freshly ground pepper 2 15.5-oz. cans chickpeas, rinsed, patted dry 1 tsp. ground cumin ½ tsp. smoked paprika 1 lb. feta, cut into ½"-thick slabs 1 large handful arugula ½ cup torn, pitted green olives Sherry vinegar or red wine vinegar (for drizzling) Pita (for serving) 1. [Extracted from the article]

PER SERVING 304 cal, 29 g pro, 39 g carb, 5 g fiber, 3.5 g sugars (0 g added sugars), 3 g fat (0.5 g sat fat), 64 mg chol, 493 mg sodium PEANUT CHICKEN CHARD WRAPS ACTIVE 1 HR. FOOD BOK CHOY, RADISH, AND CHICKEN SOBA IN DASHI recipe, p. 90 BOK CHOY This full-of-fiber vegetable, a member of the cruciferous family, serves up key minerals such as folate as well as phytonutrients, which are being researched for their potential cancer-preventing power. PEANUT CHICKEN CHARD WRAPS recipe, p. 90 CHARD This pick is rich in vitamin K - necessary for maintaining strong bones - and comes in a variety of hues. [Extracted from the article]

Place bell peppers, onion, Fresno chiles, Thai chiles, and garlic on a rimmed baking sheet. 1/3 cup plain whole-milk Greek yogurt 1 Tbsp. plus 1 tsp. freshly ground pepper 1 2" piece ginger, peeled, finely chopped, divided 6 garlic cloves, finely chopped, divided 1 tsp. plus 1 Tbsp. FEATURES Photographs by ISA ZAPATA Food styling by THU BUSER Prop styling by GERRI WILLIAMS AVGOLEMONO SEAFOOD STEW P. 74 BLACK PEPPER BEEF STEW P. 74 PIRI-PIRI CHICKEN STEW WITH KALE P. 75 STEWY MISO EGGPLANT AND POTATOES P. 75 PORK VINDALOO P. 74 AVGOLEMONO SEAFOOD STEW 4-6 SERVINGS Avgolemono is a traditional Greek soup or sauce made by thickening broth with beaten egg and lemon to create luscious texture. Cook fennel bulb, onion, and garlic, stirring often, until fennel is softened and onion is translucent, 6-8 minutes. [Extracted from the article]

Halloumi cheese, a salty white cheese that originated in Cyprus, is not as popular in the U.S. as feta but is beloved across Europe, especially in the U.K. It has a firm texture and does not melt when grilled, instead developing a caramelized outer crust and a squishy, squeaky interior. Grilled Halloumi cubes can be used to elevate salads, threaded onto skewers with vegetables, or used as a filling for tacos or a topping for focaccia. The article also includes a recipe for Hot Honey Halloumi Sliders, which are made with seared Halloumi cheese, Hawaiian rolls, arugula, roasted red bell pepper, and a honey-lemon marinade. The sliders can be assembled and baked just before serving. [Extracted from the article]

RECIPES FOR REAL LIFE This cruciferous vegetable (also called rapini) is mustardy and a tad bitter - in the best possible way. B MEANWHILE, b whisk dill, mustard, vinegar, and remaining 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper in a small bowl. I - Lizzy Briskin i 7 Easy Dinners #1 / Instant Pot Beef Ragù ACTIVE TIME B 40 MINUTES b TOTAL TIME B 1 HOUR, 30 MINUTES b SERVES B 4 b Family Friendly Freezable Make Ahead 1 Tbsp. olive oil 1 2-lb. boneless chuck roast, trimmed and cut into 2-in. pieces 1 yellow onion, chopped 5 sprigs thyme ¾ tsp. crushed red pepper ¾ cup red wine or beef broth 2 Tbsp. red wine vinegar 1 28-oz. can crushed tomatoes 1¼ tsp. kosher salt 12 oz. pappardelle pasta Grated Parmesan cheese, for serving B SELECT b sauté setting on a 6-quart multicooker. Toss together squash mixture, skillet drippings, remaining ¼ teaspoon salt, and reserved 1 tablespoon butter mixture in skillet. [Extracted from the article]

This article from Southern Living discusses the culinary uses of watermelon radishes. It provides two recipes: Watermelon Radish Salad with Brown Butter Vinaigrette and Avocado Toasts with Watermelon Radishes and Herbs. The recipes include detailed instructions and cooking times. The article also includes photos of the dishes. [Extracted from the article]

If you like, sprinkle toasted bread crumbs on top to mimic a crisp-topped oven-baked mac. i B ¼ cup butter b B ½ cup chopped onion b B 1½ Tbsp. flour b B ½ tsp. salt b B 3¼ cups milk b B 8 oz. macaroni (2½ cups) b B 1 cup bite-size fresh broccoli florets b B 1 cup diced ham b B 1½ cups shredded cheddar cheese (6 oz.) For 3 cups cooked rice, bring 1 cup rice and 2 cups water to a boil in a small saucepan over medium heat. You can cook velvety, jammy eggs in their shell right in the ramen broth. i B 4 cups water b B 2 Tbsp. less-sodium soy sauce b B 2 Tbsp. minced garlic b B 1 Tbsp. sriracha b B 1 tsp. sesame oil b B 1 tsp. rice wine vinegar b B ½ tsp. ground white pepper b B ½ tsp. cracked black pepper b B 2 (3-oz.). [Extracted from the article]

Stir in cilantro, vinegar, lemon zest and juice, garlic, and remaining ¼ teaspoon salt. In spring, we toast to Champagne (or Ataulfo) mangoes, with sweet flesh and golden skin that's way easier to peel than its red-and-green counterpart. Stir lemon zest, salt, pepper, and garlic powder into bowl with broccoli. [Extracted from the article]

Skillet Cheesesteak With Broccoli Rabe 4 SERVINGS Is there a better way to eat steak than under a melty layer of pepper Jack with lemony broccoli rabe and pickled peppers? Baked Eggs and Greens in Harissa Tomato Sauce 4 SERVINGS These baked eggs make as great a speedy weeknight dinner as they do brunch. Add harissa paste and tomato paste and cook, stirring constantly, until garlic and capers are coated and pastes are dark red, about 1 minute. 1 lb. boneless New York strip steak, patted dry Kosher salt, freshly ground pepper 1 Tbsp. extra-virgin olive oil, plus more 3 garlic cloves, thinly sliced 1 bunch broccoli rabe (about 1 lb.), cut into 1"-2" pieces 1/3 cup thinly sliced drained Peppadew peppers in brine 2 tsp. finely grated lemon zest 3 oz. pepper Jack, coarsely grated 1 Tbsp. fresh lemon juice Season steak all over with salt and pepper, then rub with 1 Tbsp. oil. [Extracted from the article]

Dijon mustard Kosher salt 4 cups spring greens salad mix ASSEMBLY 1 cup all-purpose flour ½ cup rice flour 1 Tbsp. Morton kosher salt ½ tsp. freshly ground black pepper MEATBALLS 2 Tbsp. vegetable oil ½ medium onion, finely chopped 4 oz. portobello mushrooms, finely chopped 2 garlic cloves, finely chopped 3 tsp. Morton kosher salt ½ tsp. freshly ground black pepper LABNEH SAUCE AND ASSEMBLY 1 cup labneh 1 Tbsp. fresh lemon juice 1 garlic clove, finely grated Kosher salt, freshly ground pepper BEANS Place beans in a medium bowl and pour in cold water to cover, Let soak 1-3 hours, then drain. Morton kosher salt 6 garlic cloves, smashed CROUTONS 3 slices sourdough bread, torn into 1"-2" pieces ¼ cup extra-virgin olive oil 1 tsp. [Extracted from the article]

Life in color DIP OR DRIZZLE The sesame, soy, and rice vinegar sauce is part of the dish's full flavor - don't skip it. Add garlic, ginger, and chopped cabbage; cook and stir 2 minutes or until garlic and ginger are fragrant and cabbage is slightly wilted. Insert a large serving fork into cabbage core and submerge cabbage in water 1 to 2 minutes or until outer leaves soften. Chicken Laab Cabbage Rolls The only resemblance these bear to the Eastern European tomato-sauced version of cabbage rolls is the leafy green that envelops the filling. [Extracted from the article]

This article provides a list of quick and easy dinner ideas for nights when you don't feel like cooking. The suggestions include a "Take-Out" Shrimp Stir-Fry, Melty and Pressed Turkey and Cheese Sandwich, Tofu'd Ramen, Throw-Together Taco Salad, Saucy Microwavable Rice Bowl, Pesto Pasta, Breakfast for Dinner, and Broccoli Mac and Cheese. Each meal is described by a different editor at SELF magazine, who shares their personal go-to recipe. These meals are designed to be simple, filling, and comforting, requiring minimal effort and time to prepare. [Extracted from the article]

This article discusses a recipe for Parmesan-garlic crisped bread with spicy greens, known as pane cotto in Italy. The recipe involves cooking garlic in olive oil, then adding bread and Parmesan cheese to create a crispy texture. Escarole is then added to the pot and cooked until tender. The dish is seasoned with salt, black pepper, and additional cheese. The article provides step-by-step instructions for making the recipe. [Extracted from the article]

Arrange chicken, mango, red pepper, cilantro and mint on a large platter. Cook, lid closed, turning chicken and celery every 5 min until chicken feels springy and celery is lightly charred, 20 to 25 min. 3. Food [ MONDAY ] Chicken and Mango Rice Rolls with Satay Peanut Sauce [ TUESDAY ] One-Pan Roasted Salmon and Vegetables [ WEDNESDAY ] Grilled Shrimp, Corn and Sausage [ THURSDAY ] Crispy Chicken Thighs with Grilled Celery and Orange Salad [ FRIDAY ] Spinach and Artichoke Pasta [ MONDAY ] Chicken and Mango Rice Rolls with Satay Peanut Sauce Serves 4 Prep 25 min; total 35 min Satay Peanut Sauce 4 tsp natural smooth peanut butter 1 tbsp hoisin sauce 1 tbsp Thai red curry paste 1 tbsp chopped peanuts (optional) Rolls 75 g thin rice vermicelli noodles 1/2 900-g rotisserie chicken, skin discarded and meat shredded 1 large mango, pitted, peeled, cut into strips 1 red bell pepper, thinly sliced 1½ cups chopped cilantro 1/2 cup mint leaves 10 round rice paper sheets 1. Sauce: Stir peanut butter with hoisin, curry paste, ¼ cup water and peanuts in a medium bowl. [Extracted from the article]

Dinner Fix RECIPES ON PAGE 60 ALBONDIGAS "This makes a big batch, so it's perfect to make ahead for healthy lunches for the week." ¼ cup olive oil, plus 2 Tbsp. for garnish 4 large carrots, chopped (3 cups) 1 large white onion, finely chopped (11/2 cups) 2 tsp. chopped fresh parsley, plus more for garnish 11/2 tsp. black pepper ½ tsp. kosher salt ½ tsp. cumin ½ tsp. ground ginger ½ tsp. dried tarragon 2 qt. vegetable broth 1 (16-oz.) 1 Tbsp. olive oil 3 lb. cubed pork shoulder or other pork stew meat ½ tsp. salt 1 large yellow onion, diced (2 cups) 4 cloves garlic, minced 1 (16-oz.). [Extracted from the article]

Be Food Smart PEACH, CUCUMBER & TOMATO BREAD SALAD WITH SMASHED-WALNUT VINAIGRETTE SERVES 4 START TO FINISH: 20 MINUTES 3 tablespoons cider vinegar 1 teaspoon pure maple syrup 1/3 cup extra-virgin olive oil 1/3 cup toasted walnuts, roughly chopped 2 tablespoons freshly chopped mint, plus ½ cup packed whole leaves Kosher salt and freshly ground black pepper 12 ounces ripe peaches (3 small), sliced into ½-inch pieces 12 ounces heirloom tomatoes, cut into bite-size pieces 4 slices ciabatta bread (1 inch thick) 1 garlic clove ½ English cucumber, halved lengthwise and sliced into thin half-moons ½ small red onion, thinly sliced Grana Padano cheese, for grating 1 In the bottom of a large bowl, whisk the vinegar with the maple syrup. CAULIFLOWER & TOMATO RAGÙ OVER POLENTA WITH CRISPY ROSEMARY SERVES 4 START TO FINISH: 35 MINUTES 4 cups small cauliflower florets, from 1 head cauliflower 3 cups cherry tomatoes 1 tablespoon capers, drained 3 sprigs rosemary 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 tablespoon balsamic vinegar 4 ears corn ¾ cup quick-cooking polenta ¼ cup grated Parmesan, plus more for serving Chopped fresh parsley, for serving 1 Preheat oven to 450°. On a rimmed baking sheet, toss cauli flower, tomatoes, capers, and rosemary with the oil, and season with salt and pepper. [Extracted from the article]

Dinner Fix Try seasoning blends: jerk seasoning, Old Bay, za'atar, Chinese five-spice powder, garam masala, or Italian seasoning. Italian seasoning, crushed 1/4 tsp. salt 1/4 tsp. black pepper 8 oz. baguette-style bread, thinly sliced 1 (12-oz.) 2 Tbsp. olive oil 2 Tbsp. pure maple syrup 1 Tbsp. snipped fresh thyme 3/4 tsp. salt 3/4 tsp. black pepper 1 lb. sweet potatoes, peeled and cut into 1-inch wedges 1 lb. Brussels sprouts, trimmed and halved 4 bone-in chicken thighs (11/4 lb.) 1/4 cup chopped pecans, toasted 1/4 cup chopped dried cranberries 1. [Extracted from the article]

Salmon fillets 1/4 tsp. salt 1/8 tsp. black pepper 1 tsp. olive oil For Sauce 2 Tbsp. extra-virgin olive oil 1 clove garlic, minced 1/2 cup chopped tomatoes, or more to taste 1/4 cup chopped fresh basil 1 Tbsp. balsamic vinegar 1/4 tsp. salt 1/8 tsp. black pepper Prepare Salmon 1. 2 tsp. olive oil 1 tsp. kosher salt 1/2 tsp. black pepper 1/4 cup chopped fresh dill, plus more for garnish Roasted sunflower seeds 1. 1 clove garlic, minced 1 tsp. cumin seeds, coarsely ground 1/2 tsp. salt 1/2 cup extra-virgin olive oil 1 pinch sumac powder Lemon zest (optional) Toasted whole-wheat pita wedges Vegetable dippers, such as radishes, cucumber, and/or summer squash 1. [Extracted from the article]

In a large food processor combine tomatoes, roasted red peppers, garlic, tofu, fresh herbs, vinegar, green onions, 1 tsp. salt, and ½ tsp. ground black pepper. For relish mixture: In a food processor combine ¼ cup pesto, the lemon juice, cauliflower, cherry tomatoes, and celery. EACH SERVING 500 cal, 36 g fat (8 g sat fat), 130 mg chol, 758 mg sodium, 23 g carb, 5 g fiber, 2 g sugars, 25 g pro MAYONNAISE ½ cup GREEN ONION 3 Tbsp. chopped LEMON JUICE 2 tsp. [Extracted from the article]

Prepare the Cinnamon-Toasted Oats: Heat 2 tsp. canola oil (or olive oil) and 1 tsp. unsalted butter in a small nonstick skillet over medium-high heat; add ½ cup rolled oats and stir to coat. Prepare Yogurt-Garlic Dressing: Mince 1 small clove garlic on a cutting board; sprinkle with 1/8 tsp. salt and use the side of a large knife to mash to a paste. Combine the garlic paste in a small bowl with ½ cup low-fat plain yogurt, 1 Tbsp. lemon juice (or white-wine vinegar), and 1 tsp. Add 2 tsp. each olive oil and lemon juice, and 1/8 tsp. each salt and pepper; toss to combine. [Extracted from the article]

These six recipes put a variety of sour ingredients front and center: chicken slowly cooked with caramelized citrus, fish glazed with sticky-sour tamarind, and more. Meanwhile, whisk pickle brine, vinegar, mustard, honey, and red pepper flakes in a large bowl. Add 1½ cups pasta cooking liquid to butter sauce. INGREDIENT INFO: Tamarind concentrate, often labeled "concentrate cooking tamarind", can be found at Asian and Thai markets and online. [Extracted from the article]

2. Process cooked, cooled broccoli and spinach, 1 cup reserved cooking liquid, stock, and parsley in a blender until smooth, 1 minute. Toss reserved 1 cup broccoli with remaining 1 tablespoon oil and ¼ teaspoon each of salt and pepper. For a spicier soup, stir in an extra chipotle chile or more crushed red pepper. [Extracted from the article]

4 Divide the ricotta filling evenly between eggplant slices, placing the filling on the short end of the eggplant and rolling up to enclose. 5 Pour Tomato Capsicum Sauce into the base of a lasagne dish, nestle the Eggplant involtini into the sauce, sprinkle with provolone. Break up the ricotta using a fork; add the pine nuts, toasted bread mixture and basil, mixing with your hand. [Extracted from the article]

5 Baked Kimchi Cauliflower Rice from The Little Epicurean Serve this kimchi cauliflower rice as a side dish or main entree. The wide range of cauliflower recipes out there--from tossing it in buffalo sauce for game day or grating it into dough for pizza night--prove one thing for sure: The crunchy florets are cool these days. 2 Cauliflower Rice from Love and Lemons Everyone needs a good cauliflower rice recipe to have on hand. [Extracted from the article]

I have presented the burger two ways for you: one on toasted bread with all the fixings and another beautiful version on a bed of quinoa and vegetables, which is my preferred way to enjoy a burger. Makes 4 burgers INGREDIENTS: ½ cup pecans (measure after mincing) 1 15-ounce can of black beans, rinsed and drained 1 large zucchini, grated and with the liquid squeezed out 1 cup frozen corn, thawed 1 tablespoon flax meal 1 tablespoon coconut aminos 2 tablespoons tomato paste ½ teaspoon liquid smoke 1 tablespoon miso ½ cup rolled oats, pulsed in a food processor to break into a bread-crumb consistency 1 teaspoon each of onion & garlic powders 2 tablespoons dried minced onion flakes ¼ teaspoon each of ground mustard, coriander, and smoked paprika ¼ teaspoon red pepper flakes (optional) ¼ teaspoon dried dill (optional) Black pepper to taste TOPPINGS (FOR BUN OR BOWL): Red leaf lettuce 1 slice tomato 1 slice onion 2 to 4 slices avocado Vegan mayo (see recipe in Craveable Potato Salad) Salt-free mustard 2 tablespoons of your favorite SOS-free BBQ sauce Microgreens DIRECTIONS: 1. The ingredients for these burgers may seem daunting, but if you make a double or even triple batch, you can freeze these and always have some on hand. [Extracted from the article]

Use leftover sauce as an all-purpose sandwich spread or a chip dip. SAUCE AND ASSEMBLY Whisk together egg yolk, mustard, Worcestershire sauce, vinegar, honey, 1 tsp. Summer Special BURGER-LOVING NORTHERN CALIFORNIANS AGREE: Dad's Luncheonette is a must-visit on any road trip through the Bay Area. [Extracted from the article]

Condiments allow people tocustomize their food to suit theirown preferences, says MackenzieHannum, a food and taste scientist atthe Monell Chemical Senses Centerin Philadelphia. DATA ANALYSIS From ketchup to sriracha, discover the historyand science behind popular dips, sauces, and spreads AS YOU READ, THINK ABOUT howcondiments help make food tastier. Whether you're dipping friesin ketchup, slathering a sandwichwith mayo, or squirting mustard ona hot dog, condiments are a greatway to add an extra boost of flavorto food. [Extracted from the article]

Add sugar, balsamic vinegar, salt, pepper and red pepper flakes; cook 1 minute. In large skillet over medium-low heat, melt 1 tablespoon butter with 1 tablespoon olive oil. GOURMET GRILLED CHEESE WITH PICKLED BEETS Prep time: 60 minutes Caramelized Onions: 3 tablespoons butter 3 tablespoons olive oil 3 large yellow onions, halved, sliced 1/4-inch thick 1-2tablespoons water (optional) 1 tablespoon brown sugar 1 tablespoon balsamic vinegar 1/8 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon red pepper flakes Sandwiches: 8 large sourdough slices, 1/2-inch thick 1/3 cup mayonnaise 4 ounces fresh goat cheese, at room temperature 8 ounces shredded gruyere cheese, at room temperature 1 jar Aunt Nellie's Sliced Pickled Beets (about 32 beets) 2 cups baby arugula 2 tablespoons butter, divided 2 tablespoons olive oil, divided To make caramelized onions: In Dutch oven over medium-high heat, melt butter and olive oil. [Extracted from the article]

16 Hot and Sour Soup from I Am a Food Blog The best soup recipes include those you want to eat often--but now can make them right at home. As cold temperatures move in, it's the time of year to turn to easy soup recipes to warm yourself up from within. Pre-made boxed and canned soups (think, cans of tomato soup and clam chowders) definitely have a time and place--namely when you're in desperate need of a busy-day soup. [Extracted from the article]

INGREDIENTS meant putting on full personal pro Makes four to six servings. tective gear and spending long, wor f~,8, For the steak: "EM/F"#1. risome hours caring for patients who 44, INGREDIENTS • 1 ftank steak»'*Ei= had succumbed to the virus. Many: • 1 small clove garlic, finely chopped • 20-30 grinds black pepper • 1/2 teaspoon salt Optional: 1 /4 teaspoon red pepper have pitched in to help with child - 1/4 teaspoon freshly ground pepper flakes, or to taste care, school and sports during long • 1 tablespoon fresh lemon juice days of COVID-19 restrictions. BY ROXANNE DUNN i GALLE¥ i L Y A MOTHER'S DAY CRUISE With loveable vegetables omedian Milton In May, 2020, we were only begin- juggled different and frequently Berle said, "If evo- ning to understand what the pan- changing schedules for elementary lution really works, demic meant to us, the complexity and junior high schools, all while gethow come moth- and stress it brought, and what we ting herself to work and meeting new ers have only two needed to do to get through it safely. challenges in her own workplace. hands?". [Extracted from the article]

Mediterranean Flatbreads Split an 8-oz. container roasted red pepper hummus between 2 toasted naan flatbreads. Toss together two 12-oz. bags broccoli slaw with 2 cups shelled edamame and ½ cup Asian sesame salad dressing. Southwest Shrimp Lettuce Cups Toss together 1 cup of black bean and corn-style salsa with 12 oz. cooked shrimp. [Extracted from the article]

By Laura Rege Avocado Tartines With Banana and Lime MAKES: 2 2 slices whole wheat sourdough or rye bread (1 inch thick) 1 ripe medium avocado, 4 thin slices reserved, the rest coarsely mashed 1 medium banana, sliced 1 teaspoon lime zest, plus 2 tablespoons lime juice Red pepper flakes 1 to 2 tablespoons Honey Toast bread in the broiler or a toaster until golden on 1 side. Sprinkle with lime zest, drizzle with lime juice, and finish with a pinch or two of red pepper flakes. PRO TIP Toasting just one side of the bread makes for a better tartine, Poilâne says. [Extracted from the article]