This sheet pan meal is a great way to roast vegetables and fish in one pan, eliminating extra pots to wash. Sweet potatoes take a savory turn when mixed with juicy Kalamata olives and artichoke hearts and create a bed for quick-cooking cod fillets.
These easy, spicy shrimp are delicious served with rice, corn on the cob or a black bean salad.
Tuna packed in olive oil is so much better than water-packed, and this recipe will show you why. Instead of dry tuna that needs a lot of mayo or dressing, oil-packed tuna is soaking in flavorful fat and only needs a little tartness and seasoning.
This chunky whitefish salad may appear similar to tuna salad in ingredients, but the smoky, fishier flavor of smoked whitefish gives it a wonderful quality all its own. Ingredients 12 ounces smoked whitefish, skin removed, roughly chopped 1/2 cup light
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A simple weeknight pasta that tastes like sunshine. This bright, savory dish balances the briny richness of anchovies and capers with the lively flavor of caramelized lemon slices. Blanching the lemons in your pasta water softens their bitterness, while a quick sear in hot olive oil brings out their natural sweetness. Be sure the pan is hot, those golden crisp edges are what make this dish sing.
If you’re looking for an easy, make-ahead lunch, try this protein-packed (33 grams) Italian tuna rice grain bowl. Cook the rice first, then assemble the bowls to order, or build your bowls in a packable container to take to school or work.
You Can’t Spell Northern Michigan Without Whitefish. Okay… technically you can. But around here, it sure feels like whitefish is at the heart of every great Northern Michigan summer meal. Fresh, flaky, and perfectly at home alongside local produce, it’s
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Comforting, earthy, and layered with flavor, this shrimp and mushroom risotto is a cozy meal that feels special without being fussy.
Ready to bring the heat to your grill this summer? These meat-forward recipes from National Co+op Grocers deliver bold, smoky flavor with just the right amount of kick. From spicy chicken to tangy rhubarb-glazed pork, each dish offers something a little unexpected while staying true to cookout classics. Whether you’re feeding a crowd or keeping it simple, these recipes are designed to impress with minimal fuss and maximum flavor.
Recipe by Kay Chun, adapted from New York Times Cooking. Photography: David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich. Bright, hearty, and packed with flavor, this one-pot dinner makes weeknight meals feel like a treat. Looking for
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