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Edamame and sunflower seed kernels give a different spin on the macaroni salad tradition.
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Lemon and dinosaur kale brighten up these lentils for a warm and zesty meal. Serve with a crusty baguette.
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This creamy carbonara made with dairy-free coconut milk, fresh oyster mushrooms, bell peppers, and a hint of basil is a great vegan dish.
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The filling - kidney beans and lots of celery, carrots, green pepper tomatoes, and onions flavored with chili pepper and vinegar. When this is hot and savory, spoon into hollowed out Kaiser rolls and dig in.
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This is feed-a-crowd food: filling, hearty, satisfying, and easy to put together. It's not a fancy recipe, but bring it to your next potluck and there won't be a bit left when you go to pick up your dish.
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Keeping this 30-minute quiche crustless cuts down on the meal's carbohydrate content.
cooking.nytimes.com
This luxurious risotto is a cinch to make Use the plumpest, juiciest shrimp you can find.
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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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I usually keep frozen burritos stocked in my freezer just for this recipe. It's so quick and easy, and tastes delicious. Can be served with tortilla chips and a salad. Or double the sauce, and serve over rice.
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This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable.
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Diced tomatoes with green chilies, black beans, brown rice, and a trio of cheeses make a simple casserole.