How to Warm Tortillas

By Jess Ziman

How do you heat your tortillas? They can be soft and slightly warmed, or toasted for a smoky taste. Whether you are making gourmet tacos for a boozy night with your buddies or trying to repurpose some leftovers for a quick dinner with the family, these techniques will help you get the job done.

Once you learn this simple technique, try my recipe for Tilapia Tacos with Peach, Corn and Black Bean Salsa before all the summer produce disappear.

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How to Chiffonade

When a recipe calls for “chiffonade,” it means to cut the ingredient – usually herbs such as basil or mint, or other flat, leafy greens – into thin strips. Chefs have a simple trick to accomplish this. Stack the leaves together, roll the leaves up lengthwise like a cigar and slice across the cigar with a sharp knife. Watch Colleen demonstrate this easy technique.

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In a Hurry? Stir-Fry!

By Zoe McLaughlin

Investing in a wok is a great way to make delicious meals fast. You don't need special training to use a wok and create scrumptious Asian cuisine. And you don’t need a range with a gas burner either; just make sure to buy a flat-bottomed wok.

Woks aren't limited to Asian cuisine. In fact, if I’m in a hurry to leave the house in the morning, I often make scrambled eggs and veggies in a wok. It’s ready in minutes and cleanup is easy.

Today’s recipe is a stir-fry that takes minutes to make and is unique because it uses celery leaves. Often celery leaves are thrown away but they actually have a much stronger flavor than the celery stalk. The beef pairs very well with the cumin seeds and the addition of the celery leaves at the end give this dish a burst of flavor.

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Couscous with Mint Pesto

By Jess Ziman

Pasta with pesto has always been one of my staple comfort foods but it can get a little repetitive when it’s your go-to meal.

To change it up, I like to substitute couscous for the pasta. Couscous is also a wheat grain but the texture and flavor are very different from pasta. While bland on its own, couscous absorbs flavors much better than pasta.

Couscous is also quicker cooking and requires no draining. You simply pour boiling water over the couscous, bring it to a simmer, turn off the heat and let it sit for 5 minutes.

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Crazy for Quinoa

By Colleen Boyd

Like most people with a tight schedule and long work days, the last thing I want to do when I come home is spend a lot of time in the kitchen making dinner. Recently I’ve rediscovered the versatility of quinoa; a delicious, quick cooking, and easy to prepare grain-like edible seed.

Quinoa is packed with protein, and is a good source of iron and other minerals, making it a great addition to salads, soups, veggie burgers, breads, and all sorts of baked goods. My favorite way to use leftover quinoa is to add it to a whole wheat waffle batter, a special breakfast to enjoy on my days off.

This ancient grain isn’t only a side dish anymore! Here I’ve mixed quinoa with a few simple ingredients and spices to make a quick and satisfying weeknight meal. You can customize this recipe by adding or omitting as many vegetables as you like, or even throw in leftovers from yesterday’s dinner.

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