up one ounce of flavor. That’s where stir-fried tofu comes in: it picks up flavors like you would not believe, and balanced with the sweet crunch of cabbage and carrot, this taco is a flavor powerhouse…no meat required.
Pork tenderloin is a fantastic choice for sandwiches. It’s cheaper per pound than your average deli meat, cooks up in a jiffy as roasts go, adapts itself beautifully to a huge range of flavors, and tastes great cold. And because you’re cooking it yourself, you can control the flavors and the amount of salt. It’s a win-win-win-win-win sandwich filling, and this is the perfect recipe to start playing with it.
Pan Bagnat means “bathed bread,” and it refers to the fact that this sandwich is designed to soak up all of the oily goodness of the dressing. It doesn’t get soggy from too much liquid, though: the idea is to use just the right amount of liquid and press the sandwich overnight for a tender, moist culinary experience that invalidates mayo’s raison d’être. Because it’s intended to sit for a long span of time, it’s the perfect sandwich to include in any lunchbox. And if you swap the tuna with a vegetarian option like mashed chickpeas, you don’t need to be as concerned about food safety on a warmer day.
Salads that taste better as they sit in their juices are perfect for packing into the cooler for a roadtrip: this Thai-inspired, carrot packed delight is no exception. And with no dairy to worry about, this dish will stay food safe at warmer temperatures longer than less nutritious, mayo-dress salads.
Salads can be a great cooler option for roadtrips because they need no heat to be eaten. The trick is to avoid items that are riskier in warming coolers (like cream dressing, cheeses, eggs, or meats) and to pack them in individual containers, layered with the moistest ingredients on the bottom. This salad is a perfect recipe to layer into jars for on-the-road, better-for-you eating. Pack the roasted chickpeas separately for maximum crunch.
Fish chowder can easily become one of those routine, boring dishes that doesn’t change much from one generation to another. Put a stop to that now with this shining star of a West Coast-style tomato-based chowder. Any firm, white fish will play beautifully with the lovely sauce and the fresh vegetables. Enjoy.
Salmon is hard to go wrong with, of course, but what really makes this dish special is the method used to infuse the couscous with powerful flavor. The pairing is brought together with a delightful and fresh yogurt sauce.
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