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Serve these slow cooked meatballs with your favorite pasta.
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This vegan and gluten-free mushroom and coconut milk soup is quick and easy to make for a tasty weeknight meal. Pack the leftovers for lunch!
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Chicken wings in a robust tomato-orange sauce make a great appetizer. Served over pasta or rice, it also works as a supper dish.
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An addictive way to use up the summer veg.
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These are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey Jack. Serve with plenty of guacamole, sour cream and chunky salsa!
cooking.nytimes.com
This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The flavors of the broccoli and sweet potatoes compliment each other wonderfully in this recipe!
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A hot and sassy marinade makes this grilled salmon even more delicious.
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This is a very spicy slow cooker chili recipe with fresh jalapeno peppers and a good bit of cayenne pepper.
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Sweet and savory thanks to a variety of condiments, this Southern-style egg salad is great for sandwiches.
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This is a stroganoff recipe using ground beef. Stirring cream cheese and sour cream through the dish just before serving will give a delightfully creamy texture to the final product.
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Shrimp, noodles, and broccoli tossed with a peanut sauce make up a sweet, salty, nutty dish that can be cooked up in less than 15 minutes. Measurements for the sauce can be adjusted for your taste, but with these ingredients, you can't go wrong!