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cooking.nytimes.com
In this puréed vegetable soup, asparagus and leeks are thickened with rice, which adds both body and a slightly nubby texture to the bowl Little is wasted in the preparation; asparagus ends and leek tops that might otherwise be thrown away are simmered into a delicate broth that serves as the foundation for the other flavors You can skip the ricotta crostini but some kind of crunchy contrast – plain buttered toast, breadsticks or crackers – makes a nice counterpart on the side.
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Cornbread topped with cheesy shredded chicken? Yes please.
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Get Roasted Moroccan-Style Vegetables Recipe from Food Network
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Freshen up your grill with this mouthwatering summer salad recipe from Carapelli Extra Virgin Olive Oil. Made for sharing, this salad is savory, sweet and all-together amazing.
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This white chicken chili recipe uses cannellini beans and diced chicken breasts in a chicken broth base.
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Try this very easy meat sauce over penne pasta when you want a simple meal with a few shortcuts that still has plenty of real homemade flavor.
cooking.nytimes.com
With dairy products omnipresent in many favorite Italian dishes, it takes some culinary brainpower to make vegan manicotti that is almost indistinguishable from the original This dish, created by the Italian father of a VegNews’ staffer, is a crowd-pleaser and wonderful addition to a large family holiday dinner.
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This Arabic fattoush salad is a colorful tossed salad with a lemony garlic dressing.
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This vegan taco soup made with rice, black beans, and homemade taco seasoning is a great way to use up leftovers and can be varied to taste.
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Don't think twice about the urge to skip takeout. This curry is too easy to pass up.