Food Network Magazine - (03)March 2020

Healthy Sides

SAUTÉED LEEKS AND CABBAGE
Melt 2 tablespoons butter in a pot. Add 1 teaspoon crushed
coriander seeds, ¼ teaspoon dried dill and 2 sliced leeks; season
with salt and pepper. Cover and cook over medium heat, stirring,
until softened, 8 to 10 minutes. Add ½ head chopped cabbage.
Cover and cook, stirring once, 10 minutes. Add ¼ cup apple juice
and 2 tablespoons cider vinegar. Simmer until reduced, 3 minutes.

PEAR-WALNUT QUINOA SALAD

Cook 1 cup tricolor quinoa (rinsed) as the label directs. Spread

on a plate to cool. Whisk 2 tablespoons white balsamic vinegar,

1 tablespoon minced shallot and 1 teaspoon dijon mustard in a

large bowl. Whisk in 2 tablespoons olive oil. Add 1 chopped pear,

¼ cup chopped walnuts, 2 sliced celery stalks and the quinoa;

toss. Season with salt and pepper.

EVERYTHING-SPICED FLATBREAD

Mix 1½ cups flour, ¾ cup whole-milk yogurt, 2 teaspoons

everything seasoning, 1 teaspoon each baking powder and

kosher salt and ¼ teaspoon baking soda with a fork. Cover and

let rest, 20 minutes. With floured hands, pat into a 10-by-12-inch

rectangle on floured parchment. Bake (on the parchment) on a

hot pizza stone at 475 ̊ until the bottom is browned, 8 minutes.

Top with melted butter and more everything seasoning.

CRISPY GNOCCHI WITH MUSHROOMS
Cook 10 ounces chopped white mushrooms in olive oil in a large
nonstick skillet over medium-high heat until golden, 8 to 10 minutes,
stirring halfway through. Stir in 1 teaspoon soy sauce, 2 grated
garlic cloves and ½ teaspoon lemon zest; transfer to a bowl. Add
1 tablespoon olive oil and a 12-ounce package refrigerated gnocchi to
the skillet. Cook, stirring, until crisp, 5 minutes. Stir in the mushrooms
and ¼ cup chopped parsley. Season with salt and pepper.

weeknight

cooking

56 FOOD NETWORK MAGAZINE ●MARCH 2020

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