This Pronto Vegetarian Peppers recipe contains instant brown rice, kidney beans, shredded part-skim mozzarella cheese, corn, sweet red peppers and more.
The relish that accompanies these slightly spicy cakes reminds me of the pickley olive salad you get in a New Orleans muffuletta sandwich; in fact, as a variation, I like to make salmon cake sandwiches.
Herb-infused tomatoes tango with garlic, artichokes, and cream a dance that renders pasta sauce with Mediterranean flair. Garnish this Garlic-Artichoke Pasta with your favorite cheese and sliced olives.
My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
