Ingredients 1 lb large shrimp, peeled and deveined 8 oz linguine pasta 3 tbsp unsalted butter 2 tbsp olive oil 4 cloves garlic, minced 1/2 cup dry white wine Juice of 1 lemon 1/4 cup fresh basil leaves, chopped Salt and pepper to taste 1/2 tsp red pepper flakes 1/4 cup grated Parmesan cheese Lemon wedges for serving Instructions 1. Cook the linguine according to package instructions until al dente, then drain and set aside. 2. In a large skillet over medium-high heat, melt

1/3 cup soy sauce 1/4 cup molasses 1 tablespoon freshly grated ginger 1 tablespoon rice vinegar 2 teaspoons minced garlic (about 2 garlic cloves) 1 bunch scallions (about 5 oz.) 6 ounces sugar snap peas (about 1 1/2 cups), trimmed 2 medium-size yellow bell peppers, cut into 1⁄2-inch-thick wedges 2 tablespoons olive oil 4 (6-oz.) skin-on salmon fillets 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 2 (8.8-oz.) packages precooked microwavable brown rice 4 teaspoons toasted

Ingredients 1 tablespoon light-colored raw honey 1 tablespoon coarse-grain mustard ½ teaspoon white wine vinegar Fine sea salt and freshly ground black pepper One (2-pound) salmon fillet, pin bones removed 2½ cups peeled, seeded, and cubed butternut squash 12 ounces Brussels sprouts, trimmed and halved 2 cups cherry tomatoes 2 tablespoons avocado oil or melted ghee ½ teaspoon freshly squeezed lemon juice ¼ teaspoon garlic powder ¼ teaspoon onion powder ¾ teaspoon dried oregan

Ingredients 16 large sea scallops (about 1½ lb or 680g) Kosher salt 2 tablespoons olive oil 2 garlic cloves, smashed and peeled 2 teaspoons grated lime zest plus 2 tablespoons fresh lime juice 3 tablespoons unsalted butter Kernels from 2 ears of corn 1 cup (170g) cherry tomatoes, sliced 3 tablespoons chopped fresh chives Get Ingredients Directions 1. Rinse the scallops under cold water. Pat dry with paper towels until they are completely dry. Season both sides of the scallops

Ingredients 2 tablespoons extra-virgin olive oil 1 shallot, thinly sliced Kosher salt and freshly ground black pepper 1 garlic clove, thinly sliced ½ teaspoon crushed red pepper flakes, or more, as desired Two 14-ounce cans crushed tomatoes and their liquid 1 cup low-sodium vegetable stock (or water) Four 5-ounce cod fillets 1 cup parsley or basil leaves and fine stems, roughly chopped or torn, for sprinkling Toasted crusty bread, for serving Directions 1. Heat the oil in a

Ingredients 1 tablespoon extra virgin olive oil 1 link organic cured chorizo cut into small pieces 50 littleneck clams 1 medium sweet onion finely chopped ½ organic red bell pepper 1 clove garlic, finely mined ¾ teaspoon dried basil ¼ teaspoon salt 1 cup dry white wine or 1 cup broth if whole 30 1 tablespoon fresh Italian parsley Instructions 1. Preheat dutch oven. Add olive oil, onion, red pepper, and salt and cook on medium heat for 8 minutes until onion is slightly carame

Ingredients ⅓ cup red or white miso paste (red has a stronger taste; white is milder) ⅓ cup mirin 3 tablespoons maple syrup or brown sugar 1 teaspoon sesame oil 1¼ to 1½ pounds salmon, sea bass, cod or halibut, cut into 4 fillets Coconut Rice 1 cup jasmine rice 2 cups coconut milk Kosher salt Broccoli 1 head broccoli—florets removed and stem peeled and chopped into matchsticks 1 tablespoon grapeseed oil Kosher salt and freshly ground black pepper Black sesame seeds, optional,

Ingredients 2 Tbsp. olive oil, plus more for the baking sheet 2 tsp. chipotle chile powder 2 tsp. honey 1 garlic clove, grated Grated zest and juice of 2 limes, plus wedges for serving 1 1/2 tsp. kosher salt 1/2 tsp. black pepper 1 1/2 lb. center-cut salmon (in one piece), skin removed 1/3 cup plain Greek yogurt 1/4 cup fresh dill 4 scallions, roughly chopped 1 (10-ounce) bag of shredded slaw mix 12 fajita-sized flour tortillas, warmed Sliced avocado and thinly sliced radishe

Ingredients 4 Tbsp. olive oil 6 salmon fillets (about 2 1/2 lb. total) 1 1/4 tsp. salt 1/2 tsp. ground black pepper 1 Tbsp. honey 1 Tbsp. Dijon mustard 1 Tbsp. lemon juice Chopped fresh parsley, dill, or chives, for garnish Lemon wedges, for serving Directions 1 Preheat the oven to 325°F. 2 Drizzle a large sheet tray with 3 tablespoons of olive oil and spread all over. Place the salmon fillets on the tray, leaving about 1 inch of space in between each fillet. Season all ove

2 5- to 6-ounce fillets arctic char 2 teaspoons mayonnaise ¼ teaspoon fresh orange zest Salt and freshly ground black pepper 10 to 12 cherry tomatoes on the vine 1 mini cucumber or 2 tablespoons grated peeled cucumber 1 radish optional ¼ cup Greek yogurt 1 teaspoon olive oil ½ teaspoon white wine vinegar 2 teaspoons chopped fresh parsley dill or chives Place the arctic char fillets skin side down on a parchment paper-lined air fryer basket. Combine the mayonnaise and orange z