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By America’S Test Kitchen The Associated Press

A one-pot Swiss chard dish that’s hearty and flavourful

This quick one-pot approach to cooking Swiss chard results in a hearty, flavourful and versatile side dish.

To avoid watery, overcooked chard, we started cooking the greens in a covered pot just until they wilted down. Then we uncovered the pot and continued to cook the greens until all the liquid evaporated.

Flavour-packed chicken tacos can be made in your Dutch oven

Braising in a Dutch oven is often used for long, slow cooking, but it’s also well suited for quick weeknight-friendly dinners like this flavour-packed chicken taco filling.

We built a savory, well-balanced braising base with smoky chipotle in adobo, aromatic garlic and cilantro, bright and acidic orange juice, and savory Worcestershire sauce.

Grilled avocados gave this chicken salad a smoky depth

We set out to create a fresh, bright chicken salad inspired by the flavours of Mexico.

A simple tequila-lime mixture boosted the chicken’s flavour both in a quick marinade before cooking and, when cooked down with some orange juice, as a reduced sauce drizzled over the chicken after cooking. Grilled avocados gave the salad more smoky depth.

To brighten scallops, why not try a sugar snap pea slaw?

For a new take on vegetable slaw, we thinly sliced sweet snap peas, juicy English cucumbers, and peppery radishes for a fresh, crunchy accompaniment to skillet-seared sea scallops.

We brightened up the mayonnaise-based slaw dressing with plenty of fresh chives and lemon zest and juice. A quick sear on the scallops deliciously caramelized the exterior while keeping the inside tender.

Supersize your falafel into a uniquely delicious burger

Falafel are crispy on the outside, soft on the inside, packed with seasoning, and utterly irresistible. Here we essentially supersize these chickpea fritters to make a uniquely delicious burger.

We started by soaking dried chickpeas overnight to soften before grinding them into coarse bits along with onion, herbs, garlic, and spices.