This dish, filled with wild garlic (a real flavor booster) and herbs, including basil mint, and parsley, adds up to a simple and elegant weeknight dinner.
This spicy tomato soup gets its heat from Thai Sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.
This strudel, filled with sweet potato, raisins, and cranberry, is a great lunch or side. Phyllo makes the strudel a cinch to make. Serve the strudel warm.
These eggplant wraps are a cinch make. Roasted eggplant, goat cheese, and basil are rolled in flatbread into wraps. The wraps are best at room temp.
This cauliflower fondue is full of Asiago cheese and smoked paprika. An unusual fondue, it gets texture from the cauliflower. A favorite of fondue lovers.
Napa cabbage, carrots, peanuts, scallions, and herbs are tossed with seared tofu and drizzled with an Asian garlic-chile sauce. A tofu lover’s salad.
This chicken chili is called black and white because of the of black beans and cannellini beans. The chicken makes the chili lighter but it’s still hearty.
For this chickpea and spinach salad, tender chickpeas are tossed in a dressing and served over a bed of spinach. A cooling yogurt topping crowns the salad.
Creamy and subtle and delicate and nuanced. That’s what people are saying about this lovely light lunch recipe.
Rustic lentil soup is a hearty, warm remedy for cold winter nights. Make this soup with or without the pancetta, sausage, and bacon for an evening dinner.
A simple, surprising indication of just how lovely and intriguing the entire repertoire of traditional Moroccan salads can be.
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