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Kale Salad with Sugar-Coated Cashews
Lunch American

Kale Salad with Sugar-Coated Cashews

3.0

Prep
10 min
Cook
5 min
Total
60 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Spread cashews onto a baking sheet.
  3. 3 Toast cashews in preheated oven until browned, about 5 minutes.
  4. 4 Pour sugar in a small saucepan over medium heat while the cashews are toasting; cook and stir until melted. As soon as it is melted and the nuts are done toasting, pour the nuts in the saucepan; stir to coat. Spread cashews onto baking sheet to cool completely, about 15 minutes.
  5. 5 Massage kale and soy sauce together in a bowl until kale softens. Fold raisins and sugar-coated cashews into the kale.
  6. 6 Refrigerate 30 minutes before serving.

By tabarita

Mayo Free Cabbage Salad
Lunch American

Mayo Free Cabbage Salad

4.6

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Whisk canola oil, sugar, red wine vinegar, and soy sauce together in a large bowl until sugar has dissolved. Toss in cabbage, green onions, almonds, and sunflower seeds. Cover bowl and refrigerate before serving, at least 1 hour; slaw tastes better when chilled overnight.

By Shalvie

Shrimp Pomelo Salad
Lunch American

Shrimp Pomelo Salad

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine soy sauce, lime juice, honey, sesame oil, and rice vinegar in a bowl to make the dressing; stir until well combined.
  2. 2 Cut off top of the pomelo; score peel using a sharp knife, going about 1/2-inch deep into the peel. Pry peel and pith off the pomelo. Pull apart into 2 halves. Separate segments, peel off membrane, and remove seeds. Break the segments into bite-size pieces.
  3. 3 Toss pomelo with romaine lettuce in a bowl. Top with shrimp; garnish with peanuts and green onion. Drizzle dressing over salad; toss before serving.

By A Day In the Kitchen

Grilled Flank Steak and Sriracha Mayo
Lunch American

Grilled Flank Steak and Sriracha Mayo

5.0

Prep
90 min
Cook
18 min
Total
108 min

Instructions

  1. 1 Pulse all marinade ingredients in blender until a rough paste, scraping down blender jar as needed.
  2. 2 Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.
  3. 3 Drain and discard marinade. Grill steak, over medium high heat for 7-9 minutes on each side or until meat reaches desired doneness. Let rest for 10 minutes before slicing.
  4. 4 Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias. Split Loaf, brush a bit of oil on the inside, and grill for about 1 minute until warm and slightly toasted. Mix together the Kikkoman Sriracha Sauce and mayonnaise, and smear onto the toasted bread. Compose your sandwich with sliced steak, arugula, and brie.

By Kikkoman

Homemade Beef Jerky
Lunch American

Homemade Beef Jerky

4.7

Prep
15 min
Cook
180 min
Total
375 min

Instructions

  1. 1 Whisk together Worcestershire sauce, soy sauce, smoked paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder in a large bowl. Add beef; mix until completely coated with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
  2. 2 Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
  3. 3 Transfer beef to paper towels to dry. Discard marinade.
  4. 4 Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
  5. 5 Bake in the preheated oven until dry and leathery, 3 to 4 hours.
  6. 6 Cut jerky with scissors into bite-sized pieces.
  7. 7 Enjoy!

By John Mitzewich

Sesame Noodle Salad
Lunch American

Sesame Noodle Salad

4.6

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  2. 2 Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

By jkmom

Low-Carb Spaghetti Squash Salad with Bok Choy
Lunch American

Low-Carb Spaghetti Squash Salad with Bok Choy

4.0

Prep
10 min
Cook
64 min
Total
74 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Poke about 10 holes into spaghetti squash with a fork; place on a baking sheet.
  2. 2 Bake in the preheated oven until easily pierced with a knife, 45 to 60 minutes. Remove from oven; cool until easily handled.
  3. 3 Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork and place in a large bowl; let cool.
  4. 4 Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add bok choy stems and cook until softened, stirring occasionally, 3 to 5 minutes. Add green leaves and sprinkle with salt. Cover and cook over low heat until vegetables are soft, about 10 minutes. Add bok choy and cooking liquid to spaghetti squash and combine.
  5. 5 Whisk soy sauce, sesame oil, red wine vinegar, and sugar together in a small bowl. Pour over salad and mix well.

By Krenzlich

Mimi's Curried Hawaiian Chicken Salad
Lunch American

Mimi's Curried Hawaiian Chicken Salad

4.5

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.
  2. 2 In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
  3. 3 Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).
  4. 4 Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.

By LEGALPEACH

Basil Turkey Burgers
Lunch American

Basil Turkey Burgers

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
  2. 2 Combine ground turkey, onion, egg substitute, basil, garlic, horseradish, soy sauce, and black pepper in a bowl; form into 4 patties.
  3. 3 Cook on the preheated grill until no longer pink in centers and juices run clear, about 6 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
  4. 4 Serve patties on buns with lettuce and tomato.

By hhummel

Do-It-Yourself Salmon Poke Bowls
Lunch American

Do-It-Yourself Salmon Poke Bowls

4.7

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Divide rice among four bowls.
  2. 2 Combine soy sauce, rice wine vinegar, sesame oil, and chile oil in a bowl; add salmon and toss to coat. Divide among the four bowls.
  3. 3 Top bowls with avocado, bell pepper, edamame, seaweed, pickled ginger, and furikake seasoning. Garnish with chopped green onion; sprinkle with sesame seeds.

By A Day In the Kitchen

Air Fryer Steak and Cheese Melts
Lunch American

Air Fryer Steak and Cheese Melts

4.8

Prep
10 min
Cook
25 min
Total
305 min

Instructions

  1. 1 Whisk Worcestershire and soy sauce together in a large glass or ceramic bowl. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator 4 hours to overnight.
  2. 2 Preheat the air fryer to 380 degrees F (190 degrees C) according to manufacturer's directions. Remove steak from the refrigerator; let come to room temperature, about 30 minutes.
  3. 3 Combine onion, mushrooms, and bell pepper in a large bowl. Add olive oil, salt, ground mustard, and pepper; stir to coat. Set aside.
  4. 4 Place hoagie rolls in the air fryer basket; cook until toasted, about 2 minutes. Transfer rolls to a plate.
  5. 5 Remove steak from marinade; shake off excess. Discard remaining marinade. Place steak in the air fryer basket; cook for 3 minutes. Stir and cook 1 minute more. Transfer to a plate.
  6. 6 Add vegetable mixture to the air fryer basket; cook 5 minutes. Stir; continue cooking until softened, about 5 minutes more. Combine steak and vegetable mixture.
  7. 7 Place cheese slices on rolls, slightly overlapping; place in the air fryer basket. Cook until cheese melted and bubbly, about 3 minutes. Spoon steak mixture on rolls; serve immediately.

By Soup Loving Nicole

California Roll Salad
Lunch American

California Roll Salad

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
  2. 2 In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.

By TARA LYON

Avocado Tomato Salad with Quinoa
Lunch American

Avocado Tomato Salad with Quinoa

3.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine tomatoes, avocados, celery, green onions, cooked quinoa, and cilantro for salad in a bowl.
  2. 2 Mix lemon juice, agave, soy sauce, salt, and pepper together in a small bowl. Pour over salad and toss to coat.
  3. 3 Serve immediately or store in the refrigerator for up to 48 hours. After that the avocados get a bit mushy!

By Marlene Lewis

Mad Hatter Salad
Lunch American

Mad Hatter Salad

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Toss together coleslaw mix, broccoli, and green onions in a large bowl. Set aside.
  2. 2 Melt butter in a large skillet over medium heat. Crumble ramen noodles into a bowl, and mix with almonds and sunflower seeds. Sprinkle ramen seasoning packets over top. Add to the skillet; cook and stir until noodles and nuts are toasted, about 8 minutes.
  3. 3 Combine sugar, oil, vinegar, and soy sauce in a jar with a tight-fitting lid. Seal, and shake vigorously to blend.
  4. 4 Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat.

By Katherine S Otter

Amazing Crunchy Tofu Salad
Lunch American

Amazing Crunchy Tofu Salad

3.9

Prep
40 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
  2. 2 Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
  3. 3 Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
  4. 4 Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, tofu cubes, and remaining shallot in a large bowl; add the dressing and toss to combine.

By Alyssa

Hawaiian Pork Hash
Lunch American

Hawaiian Pork Hash

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil.
  2. 2 Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open. Place dumplings in a steamer.
  3. 3 Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes.

By SAXONY

Chicken Long Rice (Hawaiian-Style Chicken Soup)
Lunch American

Chicken Long Rice (Hawaiian-Style Chicken Soup)

4.5

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Place bean thread noodles in a large bowl with enough warm water to cover by 1 inch; soak until softened, about 15 minutes. Drain, then cut noodles into desired lengths.
  2. 2 Add chicken breasts to a large pot with enough water to cover by several inches; bring to a boil. Cook until chicken is no longer pink in centers and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
  3. 3 Transfer chicken to a cutting board; shred into strands with 2 forks. Return chicken to the pot of boiling water.
  4. 4 Add chicken broth; reduce heat to medium-high. Add onion, garlic, ginger, bay leaves, fish sauce, and soy sauce; season with salt and black pepper. Bring to a boil; add noodles. Cook at a boil until noodles are translucent, about 5 minutes.
  5. 5 Stir in bok choy; cook until leaves slightly wilt, 1 to 2 minutes.

By Antonio

Ahi Sushi Cups
Lunch American

Ahi Sushi Cups

5.0

Prep
45 min
Cook
25 min
Total
115 min

Instructions

  1. 1 Combine rice and water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes (do not uncover while cooking.) Remove pan from heat and let stand, covered, for 10 minutes.
  2. 2 While rice stands, combine 2 tablespoons vinegar and sugar in a small microwave-safe bowl; microwave on high until boiling, 30 to 45 seconds. Stir mixture with a whisk until sugar dissolves. Add cream cheese and 1/2 teaspoon salt to bowl, stirring with a whisk to combine. Gently fold vinegar mixture into rice using a rubber spatula; let stand for 5 minutes.
  3. 3 Generously coat 12 muffin cups with cooking spray. Lightly coat each of 12 (5-inch square) parchment paper pieces with cooking spray; press paper squares into muffin cups to form a liner. Using moistened hands, press rice mixture evenly along bottom and sides of muffin cups (about 2 1/2 tablespoons rice per cup). Refrigerate for 30 to 40 minutes.
  4. 4 Combine remaining 2 teaspoons vinegar, remaining 1/2 teaspoon salt, soy sauce, sesame oil, and red pepper in a medium bowl, stirring with a whisk. Add tuna, cucumber, green onions, and avocado to bowl. Toss gently to combine.
  5. 5 Divide tuna mixture evenly among rice cups; sprinkle evenly with sesame seeds. Gently remove cups from pan by lifting parchment paper edges.

By Darcy Lenz

Spicy Turkey Burgers
Lunch American

Spicy Turkey Burgers

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the grill for high heat. Lightly oil the grate.
  2. 2 Mix together ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce in a large bowl until well combined. Form mixture into 8 burger patties.
  3. 3 Cook patties on the preheated grill until well done, 5 to 10 minutes per side.

By FOOD_DIVA

Curried Couscous Salad with Bacon
Lunch American

Curried Couscous Salad with Bacon

4.2

Prep
25 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon slices, and set aside.
  2. 2 Drain all but 1 tablespoon of bacon drippings from the skillet, and cook and stir the onion in the skillet until the edges of the onion begin to turn brown. Set the onion aside.
  3. 3 Bring the water to a boil in a saucepan, and sprinkle in the couscous. Remove the pan from the heat, let stand for 5 minutes to absorb the water, then fluff the couscous with a fork. Allow couscous to cool.
  4. 4 Place the onion, cooled couscous, carrot, cucumber, red bell pepper, and garbanzos into a salad bowl, and stir lightly to combine.
  5. 5 In a bowl, whisk together the olive oil, white balsamic vinegar, soy sauce, sugar, curry powder, and salt and pepper until the sugar has dissolved. Pour the dressing over the salad, mix again lightly, and sprinkle with bacon bits.

By Groovygal

Bacon-Mushroom-Swiss Burger Recipe
Lunch American

Bacon-Mushroom-Swiss Burger Recipe

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Combine mayonnaise, herbes de Provence, Worcestershire sauce, and lemon juice in a small bowl until well mixed. Cover bowl and refrigerate herbed mayonnaise until ready to use.
  2. 2 Cook bacon in a skillet over medium heat, turning occasionally, until crisp. Drain on paper towels. Discard all but 1 tablespoon drippings from the skillet.
  3. 3 Add mushrooms and soy sauce to the skillet; cook over medium heat until mushrooms browned and soft, 5 to 10 minutes. Drain on paper towels.
  4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
  5. 5 Combine ground beef, garlic granules, salt, and black pepper in a bowl; form into patties.
  6. 6 Cook patties on the preheated grill, 3 to 5 minutes per side, topping each with 2 slices cheese and covering grill to melt cheese during the last 2 minutes of cooking. An instant-read thermometer inserted into centers should read 160 degrees F (65 degrees C).
  7. 7 Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  8. 8 Arrange hamburger buns on the prepared baking sheet. Lightly toast both sides buns in the preheated oven. Transfer buns to serving plates.
  9. 9 Spread herbed mayonnaise on each bun. Add burgers to bottom buns; add desired toppings and top buns to burgers.

By Ball Park Buns

Allergy-Friendly Comfort Soup
Lunch American

Allergy-Friendly Comfort Soup

4.6

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Heat the oil in a large skillet over medium heat. Cook and stir the cubed yams in the hot oil until fork-tender, 7 to 10 minutes. Add the cauliflower and diced jalapeno pepper to the yams; continue cooking until the cauliflower begins to soften, 10 to 15 minutes more.
  2. 2 Combine the coconut milk, water, and cannellini beans in a stockpot over medium-high heat. Stir the basil, 1 tablespoon of soy sauce, mustard powder, coriander, smoked paprika, ground ginger, cardamom, turmeric, bay leaf, and cinnamon stick into the bean mixture. Season the soup with salt and black pepper. Bring the soup to a boil, add the yam mixture, reduce heat to low, and simmer until the cauliflower is tender, 30 to 45 minutes. Garnish with the parsley, drizzle with 1 teaspoon of soy sauce, and sprinkle with goat cheese to serve.

By Allergy Friendly

Spicy Gingered Beef and Snap Pea Salad
Lunch American

Spicy Gingered Beef and Snap Pea Salad

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine beef, oil, garlic and ginger in medium bowl; toss to coat evenly. Season with salt and pepper, to taste. Cook beef mixture in nonstick skillet over medium-high heat, saute beef until thoroughly cooked. Using slotted spoon, place beef in medium bowl, mix with 2 tablespoons Gingered Dressing.
  2. 2 Combine salad blend, snap peas from pouch, bell pepper, onion and cucumber in large bowl. Toss with Gingered Dressing, to taste. Transfer salad to serving platter or serving plates.
  3. 3 Spoon beef over salad. Sprinkle on top chopped peanuts and cilantro. Squeeze lime wedges over, as desired.
  4. 4 *Gingered Dressing: Whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup rice vinegar, 1-inch piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil and 2 teaspoons chile paste with garlic until well blended. Makes about 2/3 cup.

By Dole