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An easy vegetarian curry with ginger, chiles, tomatoes, spices, and garlic. Serve hot in soup bowls, or over rice.
cooking.nytimes.com
If you are beet-phobic because you fear the inevitable crimson stains, try golden yellow beets instead Yellow beets, nearing orange on the color spectrum, are slightly milder than red ones They make a beautiful assertive salad, dressed with horseradish, mustard and mustard seeds. 
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This versatile recipe, made with Morningstar Farms® Asian Veggie Patties, can be served as a delicious snack, side, or meal.
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A crunchy salad of radicchio, Belgian endive and sliced fennel served with a fennel dressing and grated parmesan cheese.
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Grilled rock lobster tails with seasoning. These take very little cooking time, yet are so good!
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I invented this one day when I had leftover mango and pineapple juice. A spoonful of cream of coconut added the sweetness and special flavor with a tropical flare. You may use frozen pineapple juice ice cubes instead for more of a slush drink (about 8 pineapple ice cubes). Enjoy!
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This recipe is by Mark Bittman and takes 1 to 1 1/4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cava Sangria Recipe from Food Network
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Get Cilantro-Lime Rice Recipe from Food Network
cooking.nytimes.com
These tasty sausage and melted provolone sandwiches are a snap to put together and can be made with grilled, roasted or pan-fried sausages A quick slaw of cabbage, carrots, mayonnaise and pickled peppers adds a moist and spicy crunch.
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This is a great, fast version of American-style pad thai, with an appealing combination of sweet, sour, and spicy flavors. Look for the noodles in the Asian section of markets.