Eating a salad is a great way to have a healthy lunch, but a not-so-great way to stay full throughout the day. In this episode of Lunch Worth Eating, Lisa Lavery shares tips for making fresh, filling, and satisfying midday meals that you can feel good about. (And here's that pumpkin seed granola recipe she mentions.)
How to Make Chicken Thighs with Harissa Vegetables
Sometimes, it’s best to add no liquid to the cooker. Here, we toss onion wedges, baby potatoes, and large carrot chunks with oil and harissa. We then arrange seared chicken thighs on top, and cook the mixture with no liquid added.
Many folks feel that mussels are a restaurant dish—something to order off the menu. But they’re surprisingly affordable at the market and quick and easy to cook at home. They’re also a great option for those looking for sustainable seafood choices.