Serves 2 Set a steamer basket in a saucepan with 2 inches simmering water. Add 3/4 pound red new potatoes, scrubbed and halved(quartered if large). Cover and steam just until tender. 15 to 20 minutes. In a serving bowl, combine 1 1/2 teaspoons white-wine vinegar and 1 1/2 teaspoons Dijon mustard; season with coarse …
Green Beans with Lime and Mint
Serves 2 In a large pot of boiling salted water, cook 1/2 pound trimmed green beans until crisp-tender, about 3 minutes; drain and rinse under cold water. Transfer to a bowl and toss with 1/2 teaspoon extra virgin olive oil, mint sprigs or 1 tablespoon plus 1 1/2 teaspoons 1 1/2 teaspoons chopped fresh …
Lemony Braised Broccoli
Serves 2 In a large skillet, heat 1/2 tablespoon extra-virgin olive oil over medium-high. Add 1/2 medium yellow onion. Cut into 1-inch wedges, sute until golden, about 6 minutes. Add 1 smashed garlic clove, 1/2 teaspoon ground coriander, and 1/8 teaspoon red-pepper flakes; cook until fragrant, about 30 seconds. Add 1 small bunch broccoli, cut …
Roasted Beets with Yogurt Sauce
Serves 2 Preheat oven to 425 degrees F. In a 9-by-13-inch baking dish, toss 1 1/2 bunches baby beets or 1/2 bunch medium beets (about 3/4 pound total), scrubbed, with 1 1/2 teaspoons extra-virgin olive oil. Season with coarse salt and freshly ground pepper. Cover dish tightly with foil and roast until tender when …
Chilli-Roasted Sweet Potatoes
Serves 2 Preheat oven to 425 degrees F. Cut 1 to 2 medium sweet potatoes (3/4 pound) lengthwise into 8 wedges each. On a large parchment-lined rimmed baking sheet, toss potatoes with 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoon sugar, 1/2 teaspoon chili powder, 1/2 teaspoon coarse salt, and 1/8 teaspoon freshly …
Quinoa Spinach Pilaf
Serves 2 In a large saucepan, melt 1/2 tablespoon unsalted butter over medium heat. Add 1/2 small yellow onion, finely chopped and 1/2 garlic clove, minced; cook until soft, about 4 minutes. Add 1/2 cup rinsed and drained quinoa and cook 1 minute. Add 1/2 cup plus 2 tablespoons water and bring to …
Cucumber and Watercress Salad
Serves 2 In a large bowl, whisk together 1 tablespoon extra-virgin olive oil, 1 1/2 tablespoons white-wine vinegar, and 1/2 tablespoon Dijon mustard; season with coarse salt and freshly ground pepper. Add 1 bunch watercress (I used Upland cress) and 1/2 thinly sliced English cucumber. Toss to combine and serve. …
Crisp Potatoes with Rosemary
Serves 2 Preheat oven to 450 degrees F. In a large pot, cover 1 1/4 pounds russet potatoes, peeled and cut into 3/4-inch pieces, with salted water by 2 inches. Bring to a boil; reduce to a simmer and cook until potatoes are just tender, about 5 minutes. Drain and immediately toss in a …
