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A carton of refrigerated egg whites plus some onion, green pepper, and mushrooms makes a fast, protein-packed breakfast that you can cook in the microwave.
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Sake, green tea, and ginger syrup mixed into a refreshing drink.
Ingredients: green, sake, rum, ginger syrup
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In this Syrian-inspired soup, dried green lentils are cooked with spinach then finished with lemon juice for a quick warming meal.
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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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This refreshing roasted sweet potato salad is accented with mangoes, avocado, cilantro, and habanero pepper for a spicy kick!
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Get Holiday Deviled Eggs Recipe from Food Network
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Green chiles and sweet potato mingle with the sweet heat of Mexican chorizo in a match made in chili heaven.
cooking.nytimes.com
This is, quite possibly, the bread salad to end all bread salads Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic
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Get Mexican Lasagna Recipe from Food Network
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This was a cold salad in a cookbook that I sold, so my apologies for not remembering the original recipe. I think the dressing is the only part I kept so this...
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.