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This absolutely delicious soup was created to help use up the Adzuki beans, wild rice, and sweet potatoes in my pantry. I decided to use the sweet potato instead of regular potatoes, and was delightfully surprised by the wonderful flavor blend it created with the sweetness of the onions, garlic, and Adzuki beans. I also wanted to try escarole in a soup, and the result was fantastic. Adzuki beans are found in any health food or specialty store, and in many national grocery chains. They have a great nutty, slightly sweet taste, and are especially tasty added to chicken soups of any kind.
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This one-dish meal is for those mornings when you want to cozy up with the newspaper and a cup of coffee.
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Feathery fennel fronds give this creamy dressing an added bit of flavor, but if you should find yourself with a frond-less fennel bulb, substitute a tablespoon of chopped fresh dillor do without the greenery altogether.
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Get Cubano Sandwiches with Mojo-Braised Pork Shoulder Recipe from Food Network
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Get Golden Squash Blossom Crema: Crema de Flores de Calabaza Recipe from Food Network
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Get BBQ Pulled Jackfruit Sandwiches Recipe from Food Network
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A terrific and healthy way to enjoy the bounties of winter. A unique flavor that makes you come back for more!
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Kids love crunchy snacks and our healthy alternative to standard potato crisps has extra veggie goodness without losing any of the munchiness.
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I grew up on these tacos and thought they were a staple in all households. I also make these with chorizo and add diced cooked potatoes sprinkled with chili powder. My mom used her own flour recipe for the dough but I like this way because it's much quicker!! There is some prep time, but well worth it.
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These Southwest egg and cheese boats are flavor-packed hot sandwiches you can assemble in minutes and serve for brunch or a weeknight meal.
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Get Halibut "Lobster" Roll with Green Goddess Slaw Recipe from Food Network