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Use fat-free Greek-style yogurt to make this version of the garlicky Greek sauce.
Ingredients: fat, cloves, cucumber, parsley
cooking.nytimes.com
Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate Like other cruciferous vegetables, cauliflower is an abundant source of phytonutrients and enzymes that may help neutralize toxins damaging to the body’s cells It’s an excellent source of vitamins C and K, folate and dietary fiber, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese
cooking.nytimes.com
This recipe is by Sam Sifton and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: brussels sprouts, olive oil
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This Asian-style recipe coleslaw uses pre-packaged coleslaw mix and ramen noodles as well as an artificial sweetener in the dressing for a delicious alternative to the creamy summertime classic.
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Try this coconut mocha frappe, where coconut, chocolate, and cold coffee combine to make a delicious refreshing drink.
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Serve this simple, elegant dip with crudites, such as carrots, fennel, endive, and broccoli.
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Get Spiced Beef and Chicken Kabobs with Cucumber Yogurt Recipe from Food Network
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Oxtail is my favorite meal and I serve this recipe to all my friends and use it for my frozen food business. Everyone loves it. I call it God's food as it is so delicious! This meal is very rich, but oh so good! Oxtail is easily available here in Africa but I have heard it can be obtained in the US.
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This recipe promises an ever-so-slightly creamy ragù sauce made with ground beef, pancetta, and ham, flavored with tomato paste instead of canned tomatoes.
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A quick and easy alternative to regular Sloppy Joes, these are made with ground beef in a creamy white sauce.
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This cool Greek cucumber and dill dip only gets better with time!
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A delicious, lemony treat without the bite of regular limoncello.
Ingredients: lemons, vodka, milk, sugar