TESTED til PERFECT
SMOKY MUSSELS POMODORO Q O
Active 25 min. | Total 25 min.
2 Tbsp olive oil
2 cloves garlic, finely chopped
2 Tbsp tomato paste
½ tsp smoked paprika
¾ cup dry white wine
Kosher salt
2 lbs mussels, scrubbed and debearded
3 plum tomatoes, chopped Chopped parsley and crusty bread, for serving
1. Heat oil in Dutch oven on medium. Add garlic and cook, stirring, 1 min. Stir in tomato paste and cook, stirring, 2 min. Stir in paprika and cook 1 min.
2. Add wine and cook, stirring and scraping up any browned bits, then bring to a boil.
3. Stir in ½ tsp salt, add mussels and simmer, covered, until mussels begin to open, 3 to 4 min.
4. Add tomatoes and simmer, covered, until nearly all mussels have opened, 2 to 3 min. Discard any unopened mussels. Serve sprinkled with parsley and with crusty bread for dipping.
SERVES 4
AIR FRYER PARTY MIX M V O H
Active 5 min. | Total 25 min.
3½ cups mini pretzels
2 cups toasted corn squares cereal (we used Corn Chex)
2 cups cheese crackers (we used Cheez-Its)
6 Tbsp unsalted butter, melted
3 Tbsp pure maple syrup
¼ cup sunflower seeds
2 Tbsp white sesame seeds
1 Tbsp black sesame seeds
1 Tbsp dried minced onion
1 tsp caraway seeds
1 tsp dried parsley
½ tsp cracked black pepper
1. Heat air fryer to 300°F. In large bowl, toss pretzels, cereal and crackers with melted butter and maple syrup to coat. Toss with sunflower seeds, sesame seeds, onion, caraway seeds, parsley and pepper.
2. Working in batches if needed, arrange snack mix in even layer in air fryer basket and air-fry, shaking basket halfway through, until lightly toasted in spots, about 10 min. Let cool, then serve or store in airtight container up to 1 week.
SERVES 8
CHEESY LEMON-PEPPER SPAGHETTI Q V
Active 20 min. | Total 20 min.
2 Tbsp canola oil
1 tsp cracked black pepper, plus more for serving
1 tsp lemon zest plus 5 Tbsp lemon juice (from about
2 lemons), divided
12 oz spaghetti or linguine
Kosher salt
3 oz Pecorino Romano, finely grated (about ¾ cup)
1 oz Parmesan, finely grated (about ¼ cup)
1. In medium high-sided skillet, heat oil and pepper on medium-low until pepper starts to sizzle, about 2 min.; remove from heat and stir in lemon zest.
2. Place pasta in large skillet and add enough water to cover completely (about 4 cups). Bring to a boil. Add 4 Tbsp lemon juice and ½ tsp salt and cook, separating pasta and stirring with tongs, until just tender, 7 to 10 min.
3. Stir ⅓ cup pasta cooking water into pepper oil; then, using tongs, transfer pasta to skillet and toss, adding both cheeses in 6 increments and stirring vigorously after each addition. Stir in 1 to 2 more Tbsp pasta water as needed until cheese melts into a creamy sauce and fully coats pasta. Drizzle with remaining Tbsp lemon juice and season with ¼ tsp each salt and cracked pepper. Serve immediately.
SERVES 4
FAMILY-STYLE MULTI-COOKER RISOTTO G V O
Active 15 min. | Total 35 min.
2 Tbsp olive oil
1 large onion, finely chopped
4 cloves garlic, finely chopped
2¼ cups arborio rice
Kosher salt
¾ cup dry white wine
6 sprigs thyme, plus thyme leaves for serving
2 strips lemon zest, plus grated lemon zest for serving
¾ cup freshly grated Parmesan, plus more for serving
