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cooking.nytimes.com
On her nights off, Amanda Cohen, the chef at Dirt Candy in Manhattan, uses up the white takeout containers full of rice that accumulate in her fridge by making vegetable fried rice (see the recipe here) To ward off blandness, she stocks her freezer in advance with flavor bombs: small, dark green ice blocks of garlic, ginger, cilantro, parsley and other ingredients, frozen in ice cube trays When the rice and vegetables are hot in the pan and ready for a boost, you simply melt a flavor cube or two in the mix and let the rice take on a tasty coat of green.
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Tuna salad is given a flavor boost through the addition of apple and dried cranberries in this recipe.
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There's no baking required to create this stunning, smooth, and creamy cherry-topped cheesecake.
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This creamy, hearty chowder is a hassle-free meal for a busy day ahead.
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This is a warm salad: cooked mushrooms poured over mixed greens. The warm mushrooms are supposed to wilt the lettuce a bit.
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Sweet peaches are the perfect complement to juicy pork tenderloin and peppery arugula.
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Get Guava Bbq Ribs Recipe from Food Network
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Combine a frozen banana, a mango, and a few other ingredients and make a tasty blended smoothie for breakfast or a snack.
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Get Roast Chicken With Spring Vegetables Recipe from Food Network
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This is a simple combination of pork chops and vegetables baked together in a roasting pan for an easy Sunday dinner.
cooking.nytimes.com
Pineapple can stand alone as a fruit to combine with greens in a smoothie No bananas are required I did add a piece of ginger to this smoothie and loved the way it pumped up the flavor
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Get Oven Dried Tomatoes with Artichoke Paste Recipe from Food Network