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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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A vegan miso ramen with roasted vegetables recipe.
cooking.nytimes.com
Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here — ringan is the Gujarati term for eggplant — are stuffed with a chunky spice paste, a complexly flavored mixture of crushed peanuts, chiles, ginger and spices As the eggplant cooks, that melts into a rich, nutty sauce, and the result is a remarkably full-flavored vegetarian meal in under an hour You can serve this dish with basmati rice, or with Indian flatbreads like roti or paratha, the latter of which you can find frozen in some supermarkets and heat on your stovetop.
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If you are looking for a fun healthy treat for your kids, try this little apple frog made out of a green apple, cream cheese, and raisins.
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Get Spanish Tortilla Recipe from Food Network
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Simmer round steak with tomatoes, green bell pepper, and onion on the stove top for a tender main dish.
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This family recipe for icebox pickles makes a huge batch of homemade pickled cucumbers, onions, and bell peppers with no canning required.
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Wonton wrappers stuffed with spiced ground turkey, scallions, and water chestnuts are fried in this easy recipe for homemade pot stickers.
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Get Whole30 Shrimp and Cauliflower Grits Recipe from Food Network
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Cool and crunchy lettuce and pea salad is a great make-ahead for your holiday meal, and the kids will love it.
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No pie crust allowed: With a genius puff pastry crust, these chicken pot pies are quick to throw together during the week.