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This breakfast casserole is adaptable to whatever ingredients you have on hand—cheese, veggies, meats—and can be assembled the night before and baked in the morning. Or eaten for dinner—your choice!
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Great for a hot summer day. Or, pair with tortilla soup in the winter and you have a very hearty meal.
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Get Dal--Indian Split Pea Soup and Fresh Tomato Relish Recipe from Food Network
cooking.nytimes.com
Even though this cake is packed full of dates, bananas and tahini (also known as tahini paste in Britain), it’s surprisingly soft and light You can serve it warm, if you like, with the tahini cream cheese and bananas alongside, although it’s worth the wait, if you can, for it to cool so that it can be assembled as a cake A note on tahini: We always use tahini from one of the Arabic brands, which tend to be creamy and nutty (as opposed to a Greek or Cypriot tahini, which can be bitter and sticky)
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Get Grilled Pork Chops with Sauteed Apples, Onion Rings and Mustard Greens Recipe from Food Network
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Get Granola Chocolate Chip Cookies Recipe from Food Network