The flavors of a margarita - tequila, orange and lime - are blended in a tossed salad of fresh shrimp, diced avocado and sliced red onion, spiked with a creamy, spicy sour cream dressing. Don’t shy away from avocados because they’re high in calories - avocados are rich in good, heart-healthy fat, as well as vitamin E, folate, potassium and other important nutrients.
Ingredients
1 pound medium shrimp (30-40 per pound), peeled and deveined
1/4 cup tequila
2 teaspoons freshly grated orange zest
1 teaspoon freshly grated lime zest
1/2 teaspoon salt
1/4 cup thinly slivered red onion
Creamy Lime-Chile Dressing (recipe follows)
4 cups torn romaine lettuce
2 medium endives, cored and torn into pieces (2 cups)
1 orange, peeled and cut into segments
2 ripe Hass avocados, peeled, pitted and cut into 1/2-inch cubes
1 tablespoon lime juice (see Tip)
1 tablespoon extra-virgin olive oil
Lime wedges
You won’t be tempted to reach for another take-out menu again after trying this easy vegetarian remake of the popular Chinese classic. Serve with Chinese noodles.
Ingredients
1 14-ounce package extra-firm water-packed tofu, rinsed
1/2 teaspoon five-spice powder, divided (see Shopping Tip)
1 tablespoon canola oil
1/2 cup water
3 tablespoons oyster-flavored or oyster sauce (see Shopping Tip)
1/2 teaspoon cornstarch
12 ounces broccoli crowns, trimmed and cut into bite-size pieces (4 cups)
1 yellow bell pepper, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 tablespoons unsalted roasted peanuts
2 teaspoons hot sesame oil (optional)
In northern China, napa (also known as Chinese cabbage) is popular in the winter. It is delicious in soups, dumplings, braises and of course stir-fries. Napa is much sweeter and more tender than green cabbage, resembling Savoy cabbage, which can be substituted.
Ingredients
2 tablespoons canola oil
1/4 cup thinly sliced shallot (1 large)
2 teaspoons minced garlic
4 cups thinly sliced napa cabbage (about 8 ounces)
1 cup thinly sliced carrot (1 large)
Rice Wine-Oyster Sauce (recipe follows)
1 teaspoon sesame oil
