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The article titled "EASY WEEKNIGHTS" provides four different recipes for quick and delicious dinners. The first recipe is for Gluten-Free Chicken Paillard, which involves grilling chicken breasts and broccoli and serving them with a cherry-mint dressing. The second recipe is for Grilled Shrimp with Mango and Toasted Coconut, which includes marinating and grilling shrimp and serving them with a mango salad. The third recipe is for Spiced Ground Lamb on Warm Lentil Hummus, which involves cooking ground lamb and serving it on a bed of lentil hummus. The fourth recipe is for Chilled Ramen Salad, which requires cooking ramen noodles and tossing them with a vinegar-based dressing and various toppings. The article also provides additional tips and suggestions for using leftover ingredients. [Extracted from the article]

The article provides three easy and quick recipes for weeknight dinners. The first recipe is for Chicken Francese Pasta, which involves browning chicken pieces and cooking them with lemon juice, white wine, and penne pasta. The second recipe is for Flank Steak with Roasted Asparagus and Potatoes, where the steak is cooked in a skillet and served with roasted potatoes and asparagus. The third recipe is for Pork Meatball Banh Mi Bowls, which includes broiled meatballs served over jasmine rice with a daikon salad. The article also includes additional information about the history of bendable straws and NaviLens technology on cereal packaging. [Extracted from the article]

This article from Good Housekeeping provides four different recipes for easy weeknight dinners. The recipes include Za'atar Chicken with Whipped Feta, Matzagna, Crispy Striped Bass with Citrus Soba, and Palak Paneer. Each recipe is accompanied by step-by-step instructions and nutritional information. The article also includes tips on peeling cucumbers and information about the differences between saag paneer and palak paneer. [Extracted from the article]

Total 20 min. plus resting and chilling 2½ lbs fresh raspberries, blackberries or peaches (pitted and cut into ½-in. pieces) 1 tsp vanilla bean paste (if making peach jam) 2 tsp lemon zest plus 2 Tbsp lemon juice 2 cups superfine sugar 3 Tbsp Ball RealFruit freezer pectin 1. If making peach jam, pulse peaches with vanilla paste in food processor until finely chopped. [Extracted from the article]

Reserve 1 cup pasta water, then drain and toss pasta with 2 Tbsp fresh lemon juice. SERVES 4 About 132 cal, 3.5 g fat (0 g sat), 14 g pro, 890 mg sodium, 12 g carb, 4 g fiber COMFORT FOOD Spaghetti with Fennel, Pork and Olives Active 30 min. | Total 30 min. 1. Move pork to edges of skillet and add 1 Tbsp oil, 2 cloves garlic (finely chopped), 3 strips lemon zest (thinly sliced), 1 tsp fennel seeds (crushed) and ¼ tsp red pepper flakes; cook, stirring, 1 min. [Extracted from the article]

Add 6 cups baby kale, ½ cup flat-leaf parsley, ¼ cup fresh mint leaves, scallion greens (thinly sliced) and ½ tsp salt and toss to combine. Remove from heat, add 1 Tbsp pepperoncini brine, then fold in ¼ cup fresh basil leaves and 2 Tbsp flat-leaf parsley (both chopped). Finely chop remaining jalapeño half and add to medium bowl along with 1 ripe avocado (halved), ¼ cup cilantro (finely chopped), 1½ Tbsp lime juice and ½ tsp salt; mash until creamy. [Extracted from the article]

Squeeze remaining lemon juice on top; transfer half to plate and transfer remaining pork and scallions to airtight container for lunch the next day. THE GOOD STUFF September Find a place for everything, from seasonal treasures to school and office supplies, with this sleek case inspired by vintage apothecary cabinets. Meanwhile, thread pork and scallions onto skewers and grill until pork is just cooked through, 2 to 3 min. per side. [Extracted from the article]

THE GOOD STUFF IN SEASON WARM BROCCOLI SALAD In jar, shake 2 Tbsp each tart cherry juice and olive oil, 1 Tbsp red wine vinegar, ½ tsp Dijon mustard and 1/8 tsp each kosher salt and pepper. Return to bowl; toss with 3 Tbsp salted roasted cashews (chopped), 2 Tbsp each dried cherries and mint leaves (torn) and 3 Tbsp dressing. In medium bowl, toss 14 oz broccoli florets with ½ Tbsp oil and ½ tsp salt. [Extracted from the article]

The article presents several recipes including sausage-stuffed zucchini boats, barbecue chicken and cheddar burgers, and soy-braised beef and tomato-mint salad and presents questions and answers related to cooking including how to make ground chicken, cutting kale, and how to peel shrimp.

Several recipes including mint brownie bites, whole-grain gingersnaps, and best linzer cookies, are presented.

Recipes including mint are presented including almond-mint pesto, savory grilled fish, and pea puree toasts.