In a Nutshell: Super-Fast Veggie Soup The fastest soup involves the vegetables that cook the fastest: 2–3 onions, chopped + 6 zucchinis + 1 32-oz (910-g) bag frozen cauliflower + 6 cloves garlic + chicken stock + salt + pepper. Simmer for about 30 minutes, then blend and serve! —Chanie Nayman Review It! Restaurant rave
In a Nutshell: Salmon in a Jiffy Spray a pan with cooking spray and lay salmon on top. Season with McCormick’s Cedar Plank Salmon Seasoning Mix. Broil for 15 minutes. Delicious! —Esther Ottensoser FT, HELP ME!! How do you keep lettuce fresh in the fridge? Make sure to keep it dry. Excess moisture can make
In a Nutshell: Quick-as-a-Wink Dessert Bake frozen cookie dough in a Pyrex or a 9×13, then transfer to a board. While warm, top with ice cream (whichever flavors you like), sorbet, and whatever toppings you prefer. Serve warm on a wooden board or in a Pyrex. —Shevy Shanik FT, help me!! I didn’t plan anything
In a Nutshell: Aussie Avo Smash My favorite lunch: Mash 1 medium avocado and smear onto 2 toasted slices of sourdough bread. Top with 1 sliced plum tomato (my summer tomato plants are still squeezing out beautiful produce!), 1 peeled and sliced watermelon radish, feta cheese to taste, and salt and pepper to taste. —Naomi
In a Nutshell: Breakfast Power Smoothie I recently tasted this breakfast power smoothie, and I’ve been replicating it ever since. It’s filling, energizing, and delicious! Blend together 1 cup strong cold brewed coffee, 1 Tbsp almond butter, 1/4 cup pecan granola, 1/2 frozen sliced banana, 2 frozen dates, 3/4 cup almond milk, a sprinkle of
In a Nutshell: Spiced Pomegranate Molasses I like to make my own spiced pomegranate molasses by reducing 4 cups of pomegranate juice with ½ cup of sugar and lots of aromatics like cinnamon sticks, cloves, peppercorns, and strips of orange zest. Cook over low heat until syrupy. Serve it over roast, chicken, ice cream, or
