By Lynn Andriani
You already have olive oil, salt and pepper -- so just add a few more items and you've got a delicious (and nutritious) dinner.
Cooking delicate flounder fillets in grape leaves may sound elaborate, but it's actually quite simple, says Ben Sargent, author of The Catch: Sea-to-Table Recipes, Stories & Secrets
. Just wrap up the fish, along with some chopped tomatoes, garlic and capers, in the leaves (which you can find in Middle Eastern or Greek specialty stores) and throw them on the grill until the outside of the packets start to burn -- about 5 minutes. Inside, the flounder will be tender and infused with the sweet, salty flavor.
Get the recipe: Flounder in Grape Leaves
Smooth and creamy soups can contain loads of butter and heavy cream. Not this lighter dish from the new book Fifty Shades of Kale: 50 Fresh and Satisfying Recipes That Are Bound to Please
, though: It only has a half-cup of heavy cream -- and no butter at all. And instead of the usual mushrooms or broccoli, it incorporates superfood kale -- a big, 10-ounce bunch of it, which you cook along with thin rings of red onion that are sweetened with a spoonful of brown sugar.
Get the recipe: Cream of Kale Soup
A squirt of lemon or lime is pretty common with most grilled shrimp dishes, but chef Michael Symon puts a new spin on citrusy shellfish with this recipe from his new book Michael Symon's 5 in 5
. He makes a salad with grapefruit segments, avocado, red onion, parsley and olive oil, and spoons it over charred shrimp. The grapefruit adds a uniquely sweet element to this meal that just might become your new favorite.
Get the recipe: Grilled Shrimp and Grapefruit Salad
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