These are the most amazingly delicious tomatoes you'll ever sink your teeth into. Be sure to serve them with big hunks of yummy bread to soak up all delicious marinade. You can substitute an equal amount of halved cherry tomatoes.
My recent trip to Hugo's for vegan soft serve ice cream (click here to read the post) inspired me to try and create some vegan ice cream of my own with Japanese sweet potatoes as the base.
In this mojo-inspired marinade, traditional orange juice is swapped out for grapefruit juice, adding bright flavor to grilled chicken. Serve with a fresh salsa of grapefruit, jicama, cilantro, jalapeño and red onion.
Rich and tangy, these hoisin and lime juice basted chicken wings are ideal for backyard cookouts and watching the game, alike. Serve with crunchy sliced cucumbers on the side. (Cook's hint: Lining the baking sheet with foil makes clean-up a cinch.)
These are salty, sweet, fragrant, finger-licking good. You can either make them in the pods, slurping the sauce clinging to the outside while stripping out the beans with your teeth or use shelled beans in a saucy side dish. We often serve a version of this for guests to snack on while we tend the grill or finish in the kitchen.
Welcome spring--or vegetarian guests--to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard. [LINK]Skip to main content
This cornbread is almost a meal, with its generous quantity of cheddar cheese and other savory elements. And although I do not usually serve corn bread with honey, for some reason this corn bread cries out for it. I even found myself wishing for Honey Butter, which is simple enough to whip up if the mood strikes you.
