Time-saving Tip: Traditional risotto takes time and effort to devleop tender, velvety rice. We used a shortcut—but with two flavorful, melty cheese, you'll get the same creamy results.
- Recipe: Salmon with Quick Spring Risotto
Time-saving Tip: Cook the pasta ahead of time and store in an airtight container. When ready to use, heat the pasta into a microwave-safe bowl for a few minutes, making sure to stir at regular intervals.
Time-saving Tip: Peel and slice the ginger beforehand—it will keep in the fridge for up to one week. Peeled ginger will last 2-3 months if stored in a sealed jar, covered with dry sherry, and refrigerated.
- Recipe: Thai Coconut Soup
Time-saving Tip: The parsley and lemon aïoli turns an already flavorful fish into a knockout. Make the sauce ahead of time to let the flavors meld.
Time-saving Tip: Buy washed-and-sliced veggies to keep prep time to a minimum. At most markets, you can find quick-cooking rice noodles on the Asian or international foods aisle.
- Recipe: Ginger Chicken Noodle Bowls
Time-saving Tip: Save time during the week by prepping chicken—by either grilling, roasting, or poaching it—on the weekend. Then, simply reheat, and add to soups, salads, or sandwiches.
- Recipe: Chicken-Mango Chopped Salad
Time-saving Tip: The Sun-dried Tomato Tapenade can be made up to 2 days before serving―make extra if you want a dip for fresh veggies or a spread for crackers. You can portion the fish on your broiling pan early in the day, drizzle with olive oil and sprinkle with salt and pepper, then wrap and chill until ready to cook.