Shelli McConnell
Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
All Contributions from Shelli McConnell (140)
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See articlePurple Potato Croquettes with Kale Salad
Vibrant purple potato croquettes turn a simple salad into a rainbow-hued feast. Hearty spuds are boiled and pressed through a ricer so they take on a light, airy texture before being mixed with fragrant onion, garlic, and Dijon mustard. Quick-cooking oats are stirred into the croquette mixture to act as a binder so you can […] -
See articleSkordalia (Greek Potato Garlic Dip)
Skordalia is a thick, garlicky potato dip that hails from Greece and is a delicious addition to any veggie mezze platter. A touch of red wine vinegar adds tangy acidity to the hearty potato mixture and chopped Kalamara olives transport you straight to the Mediterranean coast with their briny flavor. Serve the skordalia with a […] -
See articleCaramelized Garlic and Potato Soup
This lusciously creamy potato soup has subtly sweet undertones thanks to a handful of caramelized garlic that turns a simple dish into a work of art. Cannellini beans add nutrient-dense heartiness and an extra level of velvety smooth texture, which pairs perfectly with the chewy contrast of cooked farro. Feel free to get creative with […] -
See articleSpring Greens Soup
This vibrant, verdant chilled soup is surprisingly easy to make: Beyond submerging the peas in boiling water for a minute, it requires no cooking. To achieve the best flavor and avoid bitterness, we recommend using a mix of different spring greens. -
See articleBulgur-Bean Salad with Tomato Vinaigrette
Bulgur is a delicious, chewy whole grain that’s prominently featured in Middle Eastern cuisine. Here, we’ve paired it with hearty chickpeas and red beans to create a filling salad packed full of fresh flavors. Crunchy celery and peppery parsley add herbaceous undertones while a tomato vinaigrette delivers a sweet, acidic kick to every bite. Served […] -
See articleHearty Winter Slaw with Quinoa and Cranberries
Think coleslaw is just a side dish? This delicious winter slaw is packed full of good-for-you ingredients that undoubtedly deserve to be featured as the main course. Fresh tarragon has a delicate anise-like flavor that pairs nicely with the sweet dried fruits and earthy shredded cabbage. Quinoa adds heartiness to the mixture while pepitas deliver […] -
See articleSpicy Thai Cabbage and Rice Salad with Sweet Potatoes
This eclectic dish puts an adventurous twist on traditional Thai flavors. Each plate starts with a base of warm mashed sweet potatoes that offer delicious contrast to the cool, crunchy salad piled on top. Shredded cabbage, two types of rice, and a medley of fresh herbs are tossed in a tangy vinaigrette to create a […] -
See articleRoasted Eggplant and Buckwheat Groats Fattoush
Fattoush is a popular Middle Eastern bread salad made with baked or fried pita chips. In our version, eggplant and bell peppers are roasted in the oven to become melt-in-your-mouth tender and then tossed with a tangy sumac-infused hummus sauce. Buckwheat groats add a dose of hearty whole grain goodness to the baked whole wheat […] -
See articleCaribbean Sweet Potato Stew
This scrumptious Caribbean sweet potato stew brings the heat, with a poblano chile sliced up in the brothy base and a Fresno chile creating a kick of spice in the garnish. If you aren’t a fan of spicy food you’re welcome to omit them, but we love how the heat pairs with cubes of creamy […] -
See articleFrench Green Lentil Stew
French lentils are smaller than traditional brown lentils and hold their “bite” after being simmered in the savory broth of this veggie-packed stew. Parsnips, carrots, and celery join forces to form a tasty base that invites in all the best fall produce. Umami-rich mushrooms are sauteéd with juicy tomatoes and briney capers before being added […] -
See articleMixed Grain Bowls with Mushrooms and Lentils
What do you get when you combine hearty quinoa, chewy wild rice, creamy yellow lentils, crisp green beans, savory mushrooms, and tender Swiss chard in one meal? The grain bowl of your dreams, that’s what. This delicious recipe features the perfect balance of ingredients, but it’s flexible enough to accommodate variations when you have leftover […] -
See articleGluten-Free Gnocchi with Roasted Vegetables
These pillowy soft gnocchi use cauliflower and gluten-free cassava flour in place of the traditional base made with potatoes and white flour. Each delicate dumpling is infused with a savory porcini mushroom powder and aromatic herbs, making every bite incredibly luxurious even without sauce. The gnocchi is tossed with earthy, caramelized roasted squash, Brussels sprouts, […]
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