By ashley nash baltazar
Here are three healthy air fry recipes to try when you're in the mood for something quick and delicious.
1 small acorn squash (about 1 1/2 pounds), halved, seeded and cut into 1/2-inch-thick slices 2 tablespoons olive oil 1/2 teaspoon crushed red pepper flakes
Kosher salt 4 tablespoons unsalted butter 1/4 cup fresh sage leaves 1/4 cup roughly chopped pecans 1 tablespoon finely grated Parmesan
Preheat your air fryer to 400F. Toss squash in olive oil, red pepper flakes and kosher salt. Transfer to the air fryer and cook for 12-15 minutes. Flip, then cook for another 12-15 minutes.
Melt butter in a skillet on low heat until golden brown. Remove the pan from the heat, then stir in the sage, pecans and salt. Place the squash on a platter, sprinkle with Parmesan and spoon the brown butter mixture over the top.
1 1/2 pounds zoodles Kosher salt 1/3 cup plain breadcrumbs 1/4 cup whole milk 8 oz ground turkey
1/4 cup ricotta 2 tablespoons chopped parsley 1 tablespoon finely grated Parmesan, plus more for serving 1/2 teaspoon dried oregano Freshly ground black pepper 1 1/4 cups jarred tomato sauce
Mix meat, cheese and seasonings before forming into meatballs. Fry until golden brown. Warm tomato sauce while air-frying zoodles for 5 minutes. Spoon sauce over top, sprinkle Parmesan and serve.
2 tablespoons pomegranate molasses 1 1/2 teaspoons sweet chili sauce 1 1/2 teaspoons low-sodium soy sauce 1 clove garlic, grated 2 teaspoons honey
Juice of 1 lime Kosher salt, ground black pepper 4 8-ounce skinless salmon fillets 1/2 cup pomegranate arils 1/4 cup chopped cilantro leaves 1 tablespoon olive oil 1 serrano pepper, finely chopped
Whisk pomegranate molasses, sauces, garlic, honey, lime juice, salt and pepper until combined. Brush glaze on top of salmon fillets and cook at 400F until golden brown. Add remaining drizzle and serve.
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