Tonight’s not one of those nights.
Simplicity is key in these recipe-free meals that only sound fancy.
To dress, Ambrose tops it with a simple citrus vinaigrette and salt and pepper.
“If available, it’s worth using yuzu in place of lemon for the vinaigrette.
“The spice adds an aroma that really makes the dish pop without overpowering the other flavors.
you’re able to pretty much jazz up any simple dish with nutmeg,” adds Ambrose.
Chef Tip:“When making a quinoa-based salad, use a 50/50 mix of red and white quinoa.
The spritz of citrus brings out the tanginess of the shrimp while the red pepper flakes add heat.
Chef Tip:“Craving salad?
Add the shrimp to a bed of baby greens for a light and healthy salad,” shares Garza-Selcer.
Skillet Scrambled Eggs With Garden Medley
Breakfast for dinner?
Chef Tip:“Scramble the eggs only until they’re about 90% done,” Rocha says.
“Then, add the additional items.
Peach, Tomato, and Burrata Salad
Much ado about…veggies.
Add a can of chickpeas or black beans to lend the salad more heft.
To slash sodium, rinse your beans under the faucet in cold water to wash off excess salt.
Grill chicken for a couple minutes per side, or until cooked through.
Leave aside in a large bowl.
Chef Tip:Adding salt to the tomatoes before you jump in cooking the pasta is key.
Toss with extra virgin olive oil, salt and pepper, and grill on low flame.
Top with vinegar and serve.”
Gaglio loves Muscatel vinegar (a mildly sweet Spanish wine vinegar) or aged red wine vinegar.
