Warm, coin-shaped slices of pan-fried carrots, white alubia beans, and chopped dill tossed with a tangy-sweet lemon shallot dressing. It tastes good the day you make it, even better the day after.
The chicken is tender and flavorful from simmering for hours in the sauce, and the sauce itself has a lovely balance of sweet and savory instead of the near-cloying sweetness you might be used to.
Steamed butternut squash, kale and quinoa topped with a southwestern tahini sauce and pepitas make for a well-rounded and nutritious dinner! Vegan Yack Attack
You'll need less than 45 minutes, some chicken broth, rice, and your family’s favorite frozen vegetable combination, to make a delectable one-skillet meal.
Normally, the frittatas I make for me and my family consist of eggs, garden vegetables and cheese, but I had leftover mashed potatoes in the fridge from the day before, so I decided to throw them in and tah dah--Mashed Potato Frittata!
Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish.
These are going to be the next big thing. I mean it. A few years ago sweet potato fries exploded, and now you see them on bar menus everywhere. Next, it's going to be these avocado fries.
