This low calorie recipe is full of flavor from the poblano, cayenne, and fresh mint. This refreshing salad is made with avocado, red onion, quinoa, corn, and shrimp. Quinoa is rich in plant compounds ...

Serves 2. Reprinted from “Just Married” by Caroline Chambers. This recipe is a two-for-one: a quick, tasty shrimp fajita recipe, plus a recipe for how to turn those fajitas into a delicious salad with ...

I visited a Peruvian restaurant years ago to try its famous roasted chicken (which was excellent), but the dish that captivated me that night, which I have been reflecting on ever since, was the ...

I love shrimp in all its forms, whether it’s fried, dished up in a garlicky scampi, or served cocktail-style. However, come summertime, all I want to eat is this avocado shrimp salad on repeat. For ...

Peel onion, cut off the top and bottom and slice 1/8-inch thick. Place the slices in a small bowl; toss with raspberry or red wine vinegar, a large pinch of salt and sugar. Set aside; let stand about ...

Shrimp salad doesn't get the nod at a barbecue. To be honest, I only recently became aware this dish even existed. It seems like an interesting side that doesn't really belong anywhere. But once it ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Chef Sean Myers joins WGN Weekend Morning ...

When you see avocado as an ingredient in a recipe that's nominally low-fat, it's a good sign. The "diet" element just can't be all that tough, with a mouthful of creamy avocado every now and then in ...

1. In a bowl, combine the cucumber, scallions, rice vinegar, a generous pinch of salt, and cilantro. Toss well. Let the mixture marinate for 15 minutes. 2. With your hands, gently squeeze the ...

If you’re hosting a gathering and want to serve appetizers that feel elegant, flavorful, and impressive without being ...

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