When it's brisk outside and only a hefty meal will warm me, meatloaf is one of the first dishes I crave. Now that it's warm out, the demand for meatloaf has waned, and meals are replaced with salads, sandwiches, and light pastas. A shame, if you ask me.Must we toss the glorious soul-nurturing dish aside until next snowfall, like a piece of… uh, meat? Absolutely not. That is why there are these mini Mediterranean chicken meatloaves.This recipe transforms traditional meatloaf into a healthier and lighter dish, all the while keeping it satisfying and absolutely delicious. Ground chicken is a nutritious alternative to beef, and the fresh vegetables, herbs, and mozzarella just add flavor.A trick I learned in the test kitchen at Fine Cooking is to replace breadcrumbs with quick oats. Beyond helping to maintain the loaf's shape, the oats actually moisten the meat, even when using lean ground chicken.And chimichurri is a fantastic accompaniment. Yes, I know that chimichurri originated in Argentina, which is not the Mediterranean. But after trying countless variations when I lived in Buenos Aires, I couldn't ignore that the bright flavor of my chimichurri — which calls for basil instead of oregano — is the perfect match regardless of its origin. 35 Chicken Recipes for Busy Weeknights101 Ways to Cook Chicken
These delicious beef ribs, from blogger and grilling expert Chris Grove, have a bold, fresh flavor thanks to the herbaceous chimichurri marinade. Don’t forget to save some of the delicious chimichurri to use as a condiment for the finished ribs.
Upon looking at the photo, you may be asking yourself: Why are there still Meyer lemon slices inside the fish? Surely you wouldn’t want to eat them. But actually, eating a Meyer lemon is nothing like eating a regular lemon. I was first turned on to the idea of Meyer lemons not just as a garnish, but as an integral part of a dish, during my brief stint as a cook at a well-known Italian restaurant in New York City. There, they served it in a refreshing salad with watermelon radishes, snowflake celery leaves, and pickled onion arranged on a base of burrata.
Such was my inspiration when I created this dish. I wanted something quick, refreshing, and fruity. When thinly sliced, Meyer lemon isn't overwhelming — rather, it brightens up mildly flavored ingredients such as this striped bass. The slight bitterness in the rind balances out the slightly sweet flavor of the fruit nicely. Cooking whole fish doesn't get a whole lot easier than this.
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For this spring-themed appetizer recipe, use the best scallops you can find — preferably dry-packed diver scallops.
Ramps, if you've never had them before, are the wild cousin of leeks. They have a sharper, more onion-like flavor like scallions, and soft, edible green leaves.
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Now that you’ve overcome your fear of fats, it’s time to enjoy a well-earned piece of victory. Take a slice of perfectly cooked organic, free range, grass-fed beef and drizzle it with a roasted tomatillo and apple chimichurri. Top with whatever you like (or nothing else at all!). Here, an appetizer version sits upon an ancient grains flatbread, garden fresh vegetables, pickled lotus root, red onion, and a few blue cheese crumbles