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 articlePower Berry Quinoa and Kale Salad
Get your daily dose of antioxidants with a triple hit of fresh berries in this scrumptious quinoa salad. Baby kale creates a delicious base for the chewy grains, juicy fruit, and crunchy pepitas, and it all gets topped off with a drizzle of a simple maple syrup vinaigrette. If you struggle to create crave-worthy salads, […] -
See articleWhite Bean Wraps with Pickled Cucumber and Mint
These flavorful wraps hit the spot when you’re looking for a quick meal that’s both refreshing and filling. Creamy cannellini beans are mashed with aromatic mint and slathered on a tortilla, which gets piled with greens, red onion, and tangy pickled cucumber. Quick-pickling the cucumber and onions infuses them with zingy flavor while still maintaining […] -
See articleAir-Fried Fingerling Potatoes
Crispy air-fried fingerling potatoes are the perfect appetizer or side dish when you want to whip up something simple but satisfying. A smoky coating of chipotle chile powder gives the potatoes a tasty kick while a tangy chimichurri dip adds zesty herbal freshness. Using an air fryer means the spuds get perfectly golden brown without […] -
See articleVegan Bean Gorditas
Tortilla-like gorditas make a sturdy, chewy base for saucy beans. The masa harina patties, which are traditionally stuffed with filling and cut down the middle like a stuffed pita pocket, are served open-faced in this recipe. The tortillas can be made ahead of time (and even stored in the freezer) so you can have dinner […] -
See articleDandelion Greens Salad with Roasted Baby Beets
Not a beet lover? This colorful salad could be a gamechanger. Tender baby beets are brushed with champagne vinegar and roasted to perfection so the earthy bulbs are transformed into sweet treats. The bed of beet and dandelion greens (which have a similar taste to radicchio) make a great base for the roasted beets, asparagus […] -
See articleStir-Fry Wraps with Peanut Dipping Sauce
Take your stir-fry on the go with these veggie-packed wraps. A fragrant medley of browned cremini mushrooms, crunchy snow pea pods, fresh herbs, brown rice, and juicy pineapple gets rolled up in butterhead lettuce and rice paper for a hearty handheld snack or light dinner. Wrap the cones with parchment to give them a little […] -
See articleGreek Salad Board
Serve this informal salad board as an appetizer at your next Mediterranean feast or anytime you’re craving a healthy no-fuss dinner that you can eat with your hands. Opt for the freshest produce you can find, and feel free to swap in whatever vegetables are currently in season near you. To really dial up the […] -
See articleCreamy Avocado-Kale Pasta
This vibrant, healthy gluten-free pasta dish comes together in just 30 minutes and is delicious hot or cold, making it a handy recipe to keep in your weekday-meal repertoire. Nutrient-dense chickpea rotini adds extra heft. Aleppo pepper is made from crushed dried Halaby chiles and has a pleasantly complex flavor (smoky, sweet, and tangy) that […] -
See articleSpicy Thai Noodles with Spiralized Yellow Squash
This healthy and comforting vegan Thai dish features spiralized squash, bite-size veggies, and wide brown rice noodles, making it easy to get a little bit of everything with every forkful. Thai red curry paste and fresh Thai chiles bring the heat. Chiles can vary in heat level depending on growing conditions; if you’re unsure of […] -
See articleLettuce Cups with Roasted Radish and Farro
These lettuce cups make a fun handheld appetizer or light meal. Roasting the radishes helps to mellow their peppery flavor. Chewy farro brings meaty substance, walnuts add a satisfying crunch, and a drizzle of creamy tahini dressing brings it all together. -
See articleLemony Spring Pea Toasts
These veggie-packed toasts take just 20 minutes to prepare and make for a refreshing meal any time of day. A lemony spring pea mash makes a tasty base for pickled cauliflower and thinly sliced cucumbers and radishes. When fresh spring peas are out of season or otherwise hard to find, you can substitute frozen peas […] -
See articleRoasted Cauliflower Hummus
Searching for a new way to eat your cruciferous veggies? This roasted cauliflower hummus will do the trick. The tender florets are puréed in a food processor and enhanced with creamy cannellini beans, nutty tahini, and savory garlic. The end result is a scrumptious, spreadable, and oh-so-satisfying dip that can be used as the centerpiece […]
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