A thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about.
A favorite (and quick) tofu scramble recipe using shaved fennel, caramelized onions spices and dried fruit, and then counter-balancing those flavors with cilantro and chopped nuts.
Adding tropical ingredients like chopped mango and coconut milk make this 15-minute stir-fry special. Red curry powder is a blend of coriander, cumin, chiles, and cardamom. Use it to give this quick stir-fry a hint of Thai flavor.
Classic American three bean salad, perfect for summer picnics and potlucks. With cannellini beans, kidney beans, garbanzo beans, celery, red onion, parsley, and a sweet and sour dressing.
Carne asada is the thinly sliced, grilled beef served so often in tacos and burritos. This carne asada recipe is made with marinated, grilled skirt steak for flank steak. Serve with warm tortillas, avocados, and pico de gallo fresh tomato salsa.
This Vegetarian Bean Burritos recipe contains can reduced sodium black beans, can reduced sodium pinto beans, can reduced sodium kidney beans, olive oil, salsa and more.
This salad is just one big bowl of fresh, summer yumminess. From the famed pork tenderloin dinner, this guacamole salad (or salsa variation, if you will) has become one of my go-to sides for everything from chicken (grilled or baked)
This simple spinach and pasta salad makes for a quick and tasty weeknight dinner. I served this as a meatless meal with these buttery crescent rolls alongside, but you could easily add grilled chicken to the salad to make a
