Just after my copy of Vegan Express, the new cookbook that features my photographs, arrived, I was paging through it looking for something quick, low-fat, and
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.
Isn't it cruel that I'm dangling these burrito pictures in front of you several hours before lunch on a Monday morning? If I was a better planner, I would have posted this recipe yesterday. Then you could have made these
I adopted this recipe from the Recipezaar account, and I'm so glad that I did. This has become a regular addition to my OAMC and I have created a public cookbook filled with recipe ideas using this recipe. This is a three-ingredient wonder that's easy (5 minutes of your time), delicious and versatile.
Pasta salad gets a Tex-Mex twist and shows that the best of both worlds can be deliciously better. Quick prep and a better-for-you mix of ingredients make this a winner.
Ready in less than an hour, this satisfying twist on traditional chili tastes like it's been simmering all day! Click here to visit the new home of KitchenDaily!
This Grilled Steak, Mushroom, and Green Bean Salad Recipe recipe contains skirt steak, olive oil, green beans, balsamic vinegar, white mushrooms and more.
