Here we balance the mildly grassy flavor and slightly astringent mouthfeel of green tea with honey and lemon. Oversteeped green tea can be bitter, so don’t brew it any longer than 3 minutes. Strain the tea (or remove tea bags and mint leaves) and pour into a large pitcher. Stir in lemon juice and honey until the honey is dissolved. Refrigerate until chilled, about 2 hours. Serve over ice with mint sprigs, if desired....

See the juicing variation below to make this green juice recipe in a blender. Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Tips No juicer? Try this DIY version of blended and strained juice instead: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth....

This Thai-inspired salad makes use of the papayas that grow throughout Hawaii. This version is tossed with tender, sweet pea shoots. Add papaya, onion and pea shoots (or sprouts) to the vinaigrette; toss to combine. Sprinkle with pepper just before serving. Tips: Palm sugar is an unrefined sweetener similar in flavor to brown sugar. It’s sold in pods or as a paste in Asian markets or at importfood.com. Green papaya is underripe papaya that is green and firm....

If you’re not a fan of cilantro, mix in freshly chopped basil or dill instead. Whisk vinegar, cilantro, oil, salt and pepper in a small bowl. Drizzle one tablespoon of the dressing over the greens and toss gently to coat. Photo: Katie Webster Drizzle the remaining dressing over the entire salad. Recipe Updates We increased the amount of vinegar and oil to yield more dressing. Daily Values (DVs) are the recommended amounts of nutrients to consume each day....

Spinach, celery and apples pack a nutritional punch in this green superfood shot. Once all of the liquid is strained, discard the solids. Cover and refrigerate the shots until chilled, about 15 minutes, or for up to 1 week. Photo: Photo by: Jamie Vespa, M.S., R.D. Tips Equipment: Cheesecloth To make ahead: Cover and refrigerate for up to 1 week. Daily Values (DVs) are the recommended amounts of nutrients to consume each day....

Add lemon juice, minced garlic, cumin and 1/4 teaspoon salt and whisk to combine. Trim green beans and cut in half. Break broccoli into florets. Measure 1 cup (reserve the rest for another use). Season chicken with the remaining 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Transfer to a clean cutting board and tent with foil to keep warm. Wipe out the pan and add the remaining 1 tablespoon oil....

Greg Lafortune is a health educator and nutrition professional with 10-plus years of nutrition and health education experience. His family and his Christian faith drive everything he does. Education B.S. in Nutrition Sciences, Georgia State University; M.S. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Here, grilled eggplant acts like a sponge, soaking in that addictive sweet-sour sauce as it rests. Cut large eggplant into 1/4-inch-thick slices. Brush eggplant with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cook, stirring occasionally, until reduced to 1/2 cup, 10 to 12 minutes. Remove from heat, discard the garlic and cover. Grill the eggplant, turning once, until softened and lightly charred, 6 to 10 minutes....

Give juicy shrimp tacos a Cajun flavor spin with spices and a quick sear on a hot grill. An easy avocado mash adds creaminess to cool off the spicy kick. Mash avocado with a fork in a small bowl. Add lime juice, garlic and salt and stir to combine. Toss the shrimp with Cajun seasoning in a medium bowl. Thread onto four 10- to 12-inch metal skewers. Grill, turning once, until the shrimp are just cooked through, about 4 minutes total....

In this recipe, we call for four bone-in pork chops. Each should be about 1 inch thick. On a preheated high-heat grill, 1-inch bone-in pork chops should take about four minutes per side. If your pork chops are thicker, they will take longer to cook. Got boneless pork chops? Let them rest for five minutes before slicing into them to let the juices redistribute back into the meat. The Secret to Perfectly Grilled Pork Chops Want tender, juicy pork chops?...

Firing up the grill? Cook the blanched broccoli in a grill basket over medium-high heat instead. Using a slotted spoon, transfer the broccoli to the ice water. Drain and pat dry. Grate 1 teaspoon zest from lemon, then cut it in half. Heat a grill pan over medium-high heat. Add the lemon halves, cut-side down, and cook until lightly charred, about 4 minutes. Transfer to a plate. Add the broccoli to the pan and cook, stirring once, until lightly charred, about 5 minutes....

This grilled cabbage is sure to transform your next BBQ. Heres why: cabbage becomes deeply flavorful when it hits the hot grill. Sturdy heads of green cabbage work well here. Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall If you prefer a darker color, red cabbage will work well too. Keep reading to learn a few tips to ensure cooking success. Remove any damaged outer leaves from cabbage....

Whisking constantly, gradually add 1/3 cup oil. Cover and refrigerate until ready to use. Preheat a gas grill to high (about 450F to 500F). Photo:Jason Donnelly Arrange romaine halves and lemon halves, cut-sides up, on a large baking sheet. Drizzle with the remaining 2 tablespoons oil and set aside. Transfer to a cutting board and set aside. Jason Donnelly Cut the charred bread into bite-size pieces. Juice 1 lemon half into the dressing mixture and whisk to combine....