We all get stuck in a vegetable rut around this time of year. But really, how many times can you roast carrots, potatoes, or squash? It’s time for something different but equally nutritious, and I have just the recipe!
Sarah’s Tip of the Day:
To start, you make an amazing Asian slaw with oranges, carrots, and jicama dressed with lime juice, oil, sriracha sauce, fish sauce, salt, and sugar. Then you poach some shrimp, which takes just three minutes. Serve all that with cilantro and some lettuce leaves, and you have the perfect spicy, salty, sweet, and sour salad. Watch the video and I’ll show you how to poach shrimp and the speediest way to slice veggies for a slaw.
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Nutritional Info: Per serv (serves 4): 214 cal; 5 g fat; 29 g protein; 15 g carb; 4 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
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