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A great mild dip made with poblano peppers that are charred on the grill and mixed with Monterey Jack cheese, cream cheese, and spices.
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Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce.
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Having two different lettuces, Romaine and red leaf, is a nice touch in this hearty tossed salad.
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Get Spicy Quinoa with Sweet Potatoes Recipe from Food Network
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A bite of this tangy noodle salad will help you feel fuller and satisfied longer, thanks to protein-packed canned chicken.
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Get Fried Green Tomatoes with Shrimp and Remoulade Sauce Recipe from Food Network
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Colorful shredded cabbage salad with oranges and radishes and a zesty lime cumin coriander dressing!
cooking.nytimes.com
This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
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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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Get Chicken With Mango Barbeque Sauce Recipe from Food Network