This “Mexican lasagna” can be as hot or as mild as you’d like depending on the enchilada sauce that you use. You can also up the heat by adding your choice of peppers during the initial saute step.
Apple and brown sugar give this cole slaw recipe an added sweet kick.
Simple, salty, sugary, scrumptious.
This is a very simple but classic recipe for roasted potatoes with rosemary.
Between the fiddleheads and wild leeks, this is a great forager’s dish, albeit with a bit of a narrow window to it (ie, two weeks in spring). If you do set off to collect your own fiddleheads, know what your are doing. Only one type of fern is really edible/tasty, and other kinds can give [...]
I suppose if you wish to be carnivorous you could use ground beef in this dish, but either way it’s surprisingly tasty and “comfort”-y. Feel free to add bell pepper, frozen corn, or mushrooms to this to give it a little added dimension.
This is a very simple, and very tasty, mushroom salad. The key here is to make sure you let it marinate at least a couple of hours before serving.
This is a simple and delicious tortellini alternative to a tomato or cream sauce, and can be prepared in under thirty minutes.
The Moroccan spice blend used in this dish really makes it an interesting use of the super-food quinoa.
This is a great recipe for dal (split peas with curry) that I tweaked a bit.
