In case you haven’t heard, we’re hosting an #ATKQuick Cooking Instagram Challenge! Each week, a winner will take home a copy of our super-speedy, and incredibly time-saving cookbook, The America’s Test Kitchen Quick Family Cookbook. Many of the these recipes require only a handful of ingredients, and all are guaranteed to be on the table in 45 minutes or less. Creamy Spinach Lasagna that bakes in 15 minutes? 3-Hour French Beef Stew in just 45 minutes? We’re talking big flavor, in short order.
With all the greens that have trended in the last few years, the humble iceberg lettuce has seemingly been left behind. But fear not—from crunchy slaw to butter-and-herb braised lettuce, we’re bringing these satisfyingly crunchy greens back to the top. Our quick and easy recipes take iceberg lettuce to new levels that the whole family will love. Remember to snap a few photos of your creations, because once they hit the table these dishes will be gone in the blink of an eye. Just remember to scroll to the bottom for details on how to participate in the challenge, and happy cooking!
The Secret Behind Our Quick Sides?
Mash 1/2 cup crumbled, mild blue cheese and 6 tablespoons buttermilk together in bowl with fork. Whisk in 6 tablespoons sour cream, 1/4 cup mayonnaise, 4 teaspoons white wine vinegar, 1/2 teaspoon sugar, and 1/4 teaspoon garlic powder. Season with salt and pepper to taste. Arrange 1 head iceberg, cut into 6 wedges, 6 slices cooked and crumbled bacon, and 3 tomatoes, cored and cut into 1/2‐inch wedges, on individual plates and drizzle with dressing. Serves 6.
Whisk 1/2 cup vegetable oil, 1/4 cup sugar, 3 tablespoons white vinegar, 1 tablespoon soy sauce, and 2 teaspoons Asian chili-garlic sauce together in bowl. In large bowl, toss dressing with 1 head shredded iceberg, 1 chopped red bell pepper, 1 cup chow mein noodles, 1/4 cup chopped peanuts, and 2 thinly sliced scallions. Season with salt and pepper to taste. Serves 6.
Melt 2 tablespoons unsalted butter and 1/2 teaspoon sugar in 12‐inch nonstick skillet over medium‐high heat. Add 1 head iceberg, cut into 8 wedges; cook until lightly browned, about 3 minutes. Add 1/2 cup low-sodium chicken broth, cover, and cook over low heat until wilted, about 2 minutes. Transfer lettuce to platter; continue to simmer liquid until thickened, about 2 minutes. Whisk in 1 tablespoon unsalted butter and 2 tablespoons minced fresh tarragon; season with lemon juice, salt, and pepper, and spoon over lettuce. Serves 4.
Other recipes pictured above: Shrimp and Iceberg Stir-Fry and Lettuce Soup with Potatoes and Dill available in The America’s Test Kitchen Quick Family Cookbook.
Visit the Community Page on The Feed every Tuesday to find the new Quick Cooking Instagram Challenge Theme. Then get cooking, and share a photo through your personal Instagram account, mentioning @TestKitchen and using the hashtag #ATKQuick in your caption. Once you’ve published the photo on Instagram, it’s up to our judges here at the Test Kitchen to pick a winner. Participants will be judged on 25% creativity/artistic ability and 75% originality of their recipe’s photo.
The deadline for entries will be at 11:59 P.M E.S.T. Monday, March 25, 2013, and we’ll be selecting a winner that Tuesday morning.
Be sure to check back every Tuesday to see who has won the past week’s challenge, and for the current week’s theme.