When you& 39;re looking for a breakfast that is both elegant and easy this holiday season, our crowd-pleasing casserole is just the ticket. This multilayered marvel is loaded with crispy potatoes, hot-smoked salmon, and a smattering of fresh herbs. Cottage cheese naturally melds into the eggs, creating pillowy lightness throughout the mixture, while goat cheese creates dense pockets of creaminess.

Wash the ribs well and put them to boil (boil them faster in the cuckoo or pressure cooker) and let them boil halfway. Soak the beans in water (I put them in the evening in the morning and boil very quickly) -3 carrots of the 5, clean and cut into cubes, 2 I left and boiled cut into 3-4.

YieldServes 4 (serving size: 1 quesadilla, 1 tbsp. cumin cream, 2 tbsp. pico de gallo)Filling but not heavy, air fryer quesadillas make a quick and satisfying weeknight supper.Black beans bring protein and fiber to the party; peppers and zucchini bring color, crunch, and up your daily veggie count. Shop for sprouted tortillas at well-stocked supermarkets; regular whole-wheat tortillas will work in a pinch.

Fish and Corn Cakes with Tartar Sauce Recipe This fish and corn cake recipe is a less expensive, equally delicious option for anyone who loves a crab cake. Could you put it on a bun? Why not?Ingredientstartar sauce3 tablespoons finely chopped cornichons or dill pickle1 tablespoon whole grain mustard2 teaspoons fresh lemon juiceKosher salt and freshly ground black pepperfish cakes1½ pound skinless firm white fish fillets (such as cod, haddock, or grouper)Kosher salt and freshly ground black pepper1 teaspoon finely grated lemon zest½ cup fresh (or frozen, thawed) corn kernels2 tablespoons chopped fresh chives2 cups panko (Japanese breadcrumbs), divided¼ cup (or more) vegetable oilLemon wedges (for serving)Recipe Preparationtartar sauceMix mayonnaise, cornichons, mustard, lemon juice, and sugar in a small bowl; season with salt and pepper.

How to Make ItStep 1Preheat oven to 425°.Step 2Drizzle oil in an ovenproof skillet. Sprinkle pork with 1/8 teaspoon salt and pepper; place pork in pan. Bake at 425° for 10 minutes. Turn pork over, and bake an additional 10 minutes or until a thermometer registers 155°. Place pork on a cutting board; let stand 10 minutes.

Miso is one of our flavor-bomb secret weapons at Cooking Light, instantly providing rich umami depth. So, too, do dried shiitake mushrooms, which infuse the broth with earthy, savory flavor. It’s easy to overcook soba, so watch it closely, and be sure to rinse it with cold water as soon as it’s done to stop the cooking process.