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Cooked black beans, corn, mushrooms, tomatoes, bell peppers, and onion are combined with chili powder and spices in this quick vegetarian- and vegan-friendly chili recipe.
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Canned white beans and cooked chicken meat are mixed in chicken stock with tomatillos, green chilies, chopped tomatoes, and fresh corn kernels in this lightly seasoned chili.
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Using pantry staples and a foolproof method of preparing rice, Chef John provides a hearty dish that will you leave you full and comforted.
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Lots of interesting stuff in this marinated zucchini salad. Onion soup mix, white wine vinegar, apple cider vinegar, chopped veggies, sliced zucchini, and time in the fridge to mingle and chill. Six generous servings.
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I am overrun with wild cilantro in my back yard. Literally, it feeds my compost bin more than my family even though we use it in everything. This sauce (perhaps more of a pesto) is fabulous on anything but the obvious choices are chicken and tuna. Enjoy.
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Boiled eggs, avocado, and harissa are stars in this spicy twist on a classic. Serve on toast or try in lettuce leaves for a refreshing touch.
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The perfect accompaniment to your favorite Asian noodle salads. Place a few on your sandwiches for an added zing!
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These sweet green bell peppers are absolutely fabulous cooked down into a sauce for sauteed pork chops.
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No need to go to a restaurant for the fresh taste of fish tacos. Making them at home is quick and easy. Enjoy!
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Cooked rice and barbecue sauce are combined with a heavenly mixture of cooked seitan, onions, scallions and hot chile peppers. The filling is spooned into flour tortilla, and when all ten are wrapped and ready, they're baked with additional barbecue sauce.
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Orange-juice-marinated eggplant grilled and stuffed into ciabatta with goat cheese, grilled bell pepper, and spinach.