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This hearty black bean chili has ground turkey, is flavored with chili powder, oregano and basil, and perked up with a spoonful of red wine vinegar.
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"This recipe is a very traditional one, and this is a common ingredient combination," says Münferit's chef, Ferit Sarper.
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Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapeno instead of fresh.
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Lamb, rice, and mint are stuffed inside large zucchini and braised in a cinnamon spiced tomato sauce.
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Chicken breast cubes are simmered with onions and mushrooms in a rich peanut butter sauce. This recipe is delicious served over your choice of rice, noodles or quinoa.
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Because its baked, this pasta takes a bit longer from kitchen to table than other dishes in this book. Youll find the preparation time, though, is just as short as that of any other recipe here.
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These are a delicious make-ahead lunch to freeze as a handy lunch to bring to work! Just make, freeze, and then heat in the microwave for a very balanced meal.
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Seasoned ground beef and refried beans layered with cheese and tortillas and baked until hot and bubbly.
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This chicken can be spicy or mild but whichever way you choose it is definitely born in Texas! Add avocado, black olives or pico de gallo to the inside of the breasts for variation. For milder tastes, remove seeds from jalapenos.
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The substitution of tofu for one of the avocados in this recipe, makes this guacamole healthier with less fat and more protein.
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Pita bread is topped with a Greek-inspired spinach salad with olives, feta cheese, and mozzarella cheese. A lemony dressing completes this vegetarian pizza.
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Crumbled tofu is mixed with beans and vegetables in this thick, spicy meatless chili that is sure to please!