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 articleBean and Sweet Potato Enchiladas with Cilantro-Orange Crema
These flavor-packed enchiladas are smothered in a savory homemade red sauce and topped with a zesty cilantro-orange crema for extra panache. The hearty filling of mashed sweet potatoes and pinto beans gets a kick from smoky spices that will warm you up from the inside out, while a garnish of red onion and juicy orange […] -
See articleItalian Chopped Salad with Farro
Invite the flavors of Italy into your kitchen with a hearty farro salad featuring a delicious medley of textures and tastes. Juicy tomatoes, refreshing cucumber, and tangy pepperoncini pair perfectly with earthy farro and creamy cannellini beans so you get a little bit of everything in each bite. Radicchio is an Italian staple that gives […] -
See articlePlum-Spinach Salad with Curried Lentils
Crispy curried lentils are a clever and unexpected addition to this show-stopping dish. The fragrant Indian spices pair perfectly with sweet plums and a zingy citrus vinaigrette to create a meal that’s light but filling. Top it all off with toasted walnuts (or pumpkin seeds, if you are allergic to nuts) and presto—you’ve got a […] -
See articleMango Rice Salad Bowls
When you’re craving Mexican food but are short on time, these colorful salad bowls come together in a flash. Start with a base of brown rice and black beans, and then pile on fresh ingredients such as crunchy bell peppers, sweet mangoes, and tangy red onion to create a rainbow feast. Choose a perfectly ripe […] -
See articleMelon and White Bean Salad
Melon wedges cradle a mint-infused bean salad in this refreshing recipe. You can choose just one kind of melon (cantaloupe or honeydew) or offer both for an extra-colorful presentation. Note that melon rind can harbor bacteria, so always rinse, scrub, and pat melons dry before you start slicing. -
See articleMelon Poke Stack with Avocado-Wasabi Drizzle
Featuring a colorful combo of watermelon, honeydew, and cantaloupe, these no-fish melon poke stacks are as beautiful as they are flavorful and a light yet satisfying appetizer perfect for summer. The finely chopped cubes of melon are delicately seasoned with a zesty soy-sriracha-ginger marinade, then stacked over crisp napa cabbage. Use a 4-inch round cutter […] -
See articleMushroom Chorizo Tacos con Papas
A mix of mushrooms, walnuts, and chickpeas make a meaty vehicle for savory seasonings in this plant-based take on chorizo tacos. Potatoes add extra heartiness to the chorizo mix. Even meat eaters will love this restaurant-quality recipe! For serving, set out the whole skillet of mushroom chorizo along with tortillas and assorted toppings. Tips Optional […] -
See articleLemony Spelt Salad with Roasted Broccolini
Lemons do triple duty in this tasty spelt salad recipe where both the juice and zest are infused into the dressing and roasted lemon slices serve as a delicious garnish. The bright citrus pairs perfectly with lightly charred Broccolini and sweet roasted shallots, highlighting the fresh produce as the star of the show. Creamy butter […] -
See articleThai Rice Salad Bowls
This impressive and satisfying rice salad is surprisingly easy to make. Hands-on time is minimal, and it’s served in individual bowls with no chilling required. A creamy, tangy dressing pulls everything together. Tips Optional oil: This is a Forks Flex Recipe, which means it includes a small amount of optional oil. If you include the […] -
See articleJerk Grain Bowls with Air-Fried Plantain Chips
Air fryer–cooked plantain chips add extra texture and flavor to these colorful, spicy jerk-flavored bowls. For best results, choose a half-ripe plantain, which is more yellow than green, but not dark or covered in black spots. That way it will be easy to slice but not too sweet. We used sorghum, steel-cut oats, and wild […] -
See articleJackfruit Barbecue Sandwiches with Broccoli Slaw
Jackfruit has a meaty texture that soaks up flavors from an easy homemade barbecue sauce to make this classic-style sandwich. Shredded broccoli and mashed avocado make for a creamy, crunchy slaw. Tips Optional oil: This is a Forks Flex Recipe, which means it includes a small amount of optional oil. If you include the oil, […] -
See articleHoneydew, Peach, and Barley Salad
This sunny summer salad recipe makes plenty to share and is perfect to take to a picnic. Fresh peach, tangy kiwifruit, and sweet honeydew melon add juiciness to every bite and pair well with chewy barley and earthy French green lentils. Arugula is a nice choice of greens here, as it adds a mild peppery […]
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