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Easy, inexpensive, and tasty. A savory moist alternative to pasta or potatoes, great as a side with grilled meat or poultry, or a main course with a side of greens. A great way to use stale bread (save in the freezer - mix and match, even bagels, but nothing sweet for this recipe!)
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Bring out your inner Italian grandma and make the (lighter) bolognese of your dreams.
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This recipe is by Melissa Clark and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Provoleta Recipe from Food Network
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A Mediterranean-inspired spread made with grilled red peppers, eggplant, and olive oil is quick and easy to prepare. It can be used as a dip, a topping for fish, or a sauce for pasta.
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For everyone who steers clear of the classic green bean casserole, this healthy side is a way to sneak in the Thanksgiving vegetable without reaching for a can of mushroom soup.