This breakfast bake topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread."
Eric, Steve, Dan, Shayne, and Steve worked on the deck this weekend and they got so much accomplished! It almost looks like a deck now. The weather was what the boys called,
Quinoa is the perfect vehicle for summer vegetables: it's more substantial than couscous or rice and it kind of binds ingredients together. This simple version involves minimal cooking: just toss hot quinoa with black beans, chunks of ripe heirloom tomatoes, and crunchy scallions, and cover with a refreshing lemon dressing.
This Mexican Chicken Casserole with Charred Tomato Salsa recipe contains corn tortillas, cooked chicken, shredded monterey jack cheese, feta cheese, frozen corn kernels and more.
This Crockpot Eggplant and Tomato Stew with Garbanzo Beans recipe contains garbanzo beans, vegetable broth, red kidney beans, tomato paste, eggplant and more.
Crisp on the outside and creamy on the inside, these salsa-topped cakes make a lovely vegetarian entree. They offer a great way to use leftover basmati rice; if you're starting with cooked rice, use about 1 1/2 cups. Add mixed greens to the plate for even more color.
This Turkey Lettuce Wrap Tacos with Chiles, Cumin, Cilantro, Lime and Tomato-Avocado Salsa recipe contains ground turkey, romaine lettuce, olive oil, green onions, ground cumin and more.
This elegant salad of mesclun greens topped with cottage cheese, red pepper, feta cheese and walnuts is drizzled with a delicious balsamic vinaigrette.
