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.
This recipe is so easy that I threw it together for a quick weekday lunch. I loved the flavor. I loved the consistency. And I loved the fact that they weren't really noodles.
School starts again next week and the air should start to smell of freshly sharpened number two pencils and peanut butter and jelly sandwiches (although I hear that the Teacher Supply Warehouse is ...
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.
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.
This pizza uses hummus instead of the usual red sauce - a unique and healthy pizza for those bored with the traditional. Top with your favorite veggies and cheese.
