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Couscous speckled with veggies and mint is a winning side dish – it’s fast, fresh and full of flavour. Serve it next to gently seared salmon and a lemon yoghurt, plus add a sprinkling of toasted almonds for extra goodness and crunch. This meal is a star performer

Seared Salmon & Herbed Couscous with Lemon Yoghurt & Toasted Almonds

vegetable stock

tomato

onions

mint

Greek yoghurt (Contains Milk)

lemon

salmon (Contains Fish)

almonds (Contains Tree Nuts)

baby spinach leaves

garlic

Not included in the box:

olive oil

water (for the couscous)

water (for the dressing)

salt

butter 20 g (ContainsMilk)

Thin and crispy Parmesan zucchini slices served with an herb-yogurt sauce is summer&#x27;s answer to chips and dip. 

Air Fryer Zucchini Chips

zucchini (about 8 ounces)

Cooking spray

Parmesan cheese

garlic powder, divided

basil

plain whole-milk or 2% yogurt

kosher salt

black pepper

Make ahead: Herby yogurt sauce can be made up to 2 days in advance and refrigerated in an airtight container.Storage: Air fryer zucchini chips are best eaten the day they are made. Leftovers can be stored in an airtight container at room temperature and reheated in the air fryer for 2 minutes to re-crisp. 

The Kitchn

Patty Catalano

Step 1

Using a mandoline or sharp knife, cut 1 medium zucchini crosswise into very thin rounds about 1/8-inch thick. Toss with 1/2 teaspoon kosher salt in a bowl, spread them out in a single layer on a double layer of paper towels to dry, then set aside for 5 to 10 minutes. 

Step 2

Finely grate 1 small garlic clove into a small bowl. Finely chop 2 teaspoons fresh basil leaves and add to the bowl. Add 1/4 cup plain yogurt, 1/2 teaspoon grated Parmesan cheese, a pinch of kosher salt, and a few grinds of black pepper. Stir to combine. Garnish with more chopped basil leaves, if desired.

Step 3

Heat an air fryer to 370°F. Pat the tops of the zucchini slices dry with paper towels. Coat the air fryer basket or tray with cooking spray. Add enough zucchini slices to sit in a single, even layer. Coat with cooking spray, then sprinkle with 1 tablespoon of the grated Parmesan cheese and 1/4 teaspoon of the garlic powder. Air-fry until golden-brown, 7 to 8 minutes. Check the chips halfway through: Smaller chips may brown and crisp before larger ones, so remove those that are ready with tongs.

Step 4

Carefully transfer the chips with a slotted spoon or tongs to a serving plate or bowl. Repeat air frying the remaining chips, patting them dry before placing in the air frying if needed. Serve immediately with the dipping sauce.

This family-friendly Instant Pot chicken dinner features carrots and potatoes in a savory honey mustard sauce. 

Instant Pot Honey Mustard Chicken

potatoes

carrots

red onion

chicken breasts

kosher salt, divided

black pepper,

chicken broth

Dijon mustard

honey

thyme

unsalted butter

parsley leaves

Make ahead: The chicken can be seasoned and refrigerated up to 1 day in advance. Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Quarter 1 pound red or Yukon gold potatoes. Halve 12 ounces carrots lengthwise (peel first if desired), then cut into 2-inch pieces crosswise. Cut 1 red onion into 8 wedges. Mince 2 garlic cloves.

Season 2 pounds boneless, skinless chicken breasts or thighs all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper. 

Place 3/4 cup low-sodium chicken broth, 3 tablespoons Dijon mustard, 1 tablespoon honey, and 1 teaspoon dried thyme in a liquid measuring cup or small bowl and whisk to combine. 

Melt 2 tablespoons unsalted butter with the Sauté function in a 6-quart electric pressure cooker. Add the onion, garlic, and remaining 1/2 teaspoon kosher salt. Sauté, stirring often, until the onions begin to soften and the garlic is fragrant, about 3 minutes. 

Step 5

Turn the electric pressure cooker off. Pour in the chicken broth mixture and scrape any browned bits from the bottom of the pot. Add the chicken in an even layer: the breasts will be in a single layer with some slight overlap, and the thighs will be in two layers. Top with the potatoes and then the carrots. 

Step 6

Seal the pressure cooker and make sure the vent is closed. Set to cook under HIGH pressure for 8 minutes.  The pressure cooker should take 15 to 20 minutes to come up to pressure. Meanwhile, coarsely chop 1/4 cup fresh parsley leaves, and cut 1 medium lemon into wedges.

Step 7

When the cook time is up, let the pressure naturally release for 5 minutes. Quick release the remaining pressure. Transfer the chicken and vegetables to a serving platter with tongs and a slotted spoon. 

Step 8

Bring the sauce in the pressure cooker to a boil with the Sauté function. Boil until reduced to 1 cup, 10 to 15 minutes. Spoon the sauce over the chicken and vegetables, and garnish with the parsley and more black pepper. Serve with lemon wedges.

These easy air fryer potato chips are crispy and perfectly salted — not hot oil required. 

Crispy Air Fryer Potato Chips

russet potato (about 12 ounces)

canola oil

kosher salt,

Storage: Air fryer potato chips are best eaten the day they are made. Leftovers can be stored in an airtight container at room temperature and reheated in the air fryer for 2 minutes to re-crisp. 

Meghan Splawn

Using a mandoline or sharp knife, cut 1 medium russet potato crosswise into very thin slices (about 1/8th-inch thick). Transfer to a large bowl and add enough ice water to cover. Soak for 20 minutes.

Drain the potatoes well. Spread them out in a single layer on a double layer of paper towels to dry. Let dry for 10 minutes. Wipe the bowl dry.

Heat an air fryer to 370°F. Meanwhile, return the potato slices to the bowl. Add 1 tablespoon canola oil and 1/2 teaspoon kosher salt and toss until evenly combined.

Coat the air fryer basket with cooking spray. Add enough potato slices to sit in a single, even layer. Air fry until golden brown and crispy, shaking the basket or rotating the trays or flipping the chips every 4 minutes, 15 to 18 minutes total. 

Carefully transfer the chips with a slotted spoon or tongs to a serving plate or bowl. Repeat air frying the remaining chips, patting them dry before air frying if needed. Season with more kosher salt while warm.  

These light and fluffy lemon bars live up to their name.

No-Bake Lemon Fluff Bars

(8-ounce) container thawed frozen whipped topping,

water

lemon gelatin dessert mix

graham crackers (about 6 1/2 ounces), graham cracker crumbs

sugar

Ingredient substitutions: 3 cups whipped cream can be used in place of the Cool Whip.Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Thaw 1 (8-ounce) container frozen whipped topping if needed. Juice 1 medium lemon into a large bowl until you have 2 tablespoons. Add 1 cup boiling water and 1 (3-ounce) box powdered lemon gelatin dessert mix, and whisk until dissolved. Add 3/4 cup cold water and whisk until combined. Cover and refrigerate until thickened but not set, 1 hour to 1 hour and 15 minutes.

Line an 8x8-inch baking pan with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.

Melt 1 stick unsalted butter in a small microwave-safe bowl in 20-second bursts until mostly melted, 40 to 60 seconds total (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly.

Break 12 whole graham cracker sheets into rough pieces and place in a food processor fitted with a blade attachment. Add 2 tablespoons granulated sugar and 1/2 teaspoon kosher salt. Process until the crackers are the texture of sand, about 15 seconds. Add the butter and pulse to combine, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir 1 1/2 cups crumbs and the sugar, salt, and butter together in a medium bowl.)

Transfer the mixture into the baking pan. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners.

Reserve and refrigerate 1/2 cup of the frozen whipped topping for serving. Add the remaining 2 1/2 cups whipped topping into the lemon mixture and gently whisk until no white streaks remain. Pour over the crust and spread into an even layer. Refrigerate until set, 2 to 3 hours.

When ready to serve, grasp the excess parchment and transfer the slab onto a cutting board. Cut the slab into 9 squares, dipping the knife in hot water and drying it between each cut for the cleanest-looking pieces. Top each square with a dollop of the reserved whipped topping.

A rich and savory sauce to serve with prime rib and steak sandwiches.

Beef Au Jus

beef broth

Worcestershire sauce

Kosher salt

Pan drippings variation: Remove the roast from the pan, and set it aside to rest. Pour off the excess fat, then return 1 tablespoon of the fat (or supplement with unsalted butter) to the roasting pan and set over medium-high heat on the stovetop (use this in place of the saucepan). You may need to span two burners. Skip adding the butter and proceed with the recipe, scraping the browned bits from the bottom of the pan once you add the broth. Thicker variation: For a slightly thicker consistency, add 1 tablespoon all-purpose flour with the butter, then cook for 1 minute before continuing with the recipe.Storage: Freeze au jus in an airtight freezer-safe container for up to 3 months. Thaw in the refrigerator and reheat in a small saucepan before serving. 

Laura Rege

Mince 1 garlic clove. Pick the leaves from 4 to 5 fresh thyme sprigs until you have 1 teaspoon.

Melt 1 tablespoon unsalted butter in a small saucepan over medium heat. Add the garlic and cook, stirring often, until golden and fragrant, 1 to 2 minutes. Add the thyme and 1 teaspoon Dijon mustard and stir to combine. Pour in 1 1/2 cups beef broth and 1 tablespoon Worcestershire sauce and whisk to combine. 

Increase the heat to medium-high and bring to a boil. Reduce the heat to low and simmer until the flavors meld, about 2 minutes. Taste and season with kosher salt and black pepper as needed. If desired, strain the sauce through a fine-mesh strainer into a heatproof bowl or gravy dish, or serve as is.

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Seared Salmon & Herbed Couscous wit...

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Top Tags

Seared Salmon & Herbed Couscous wit...

Air Fryer Zucchini Chips

Instant Pot Honey Mustard Chicken

Crispy Air Fryer Potato Chips

No-Bake Lemon Fluff Bars

Beef Au Jus

The most viewed shopping recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine