Recipe Sifter

Swordfish Steaks with Mango & Avocado Salsa(Weir) recipe

White chicken chili with tomatillos, Rotel tomatoes, cannellini beans, green chiles, and lime juice. Stovetop or crockpot, topped with sharp cheddar.

Chili is such a versatile dish that can be used up with so many ways and all turn out delicious and economical.

Chili-Broiled Steak with Asparagus & Potatoes recipe

No-cook black bean fiesta salad with corn, red peppers, red onion, and jalapeño in a zesty lime-cilantro-cumin dressing. Vegetarian, vibrant, and feeds a crowd in 20 minutes.

Southwestern eggs Benedict with Canadian bacon on toasted English muffins, topped with a creamy guacamole hollandaise made from mashed avocado, mayo, lime juice, and hot sauce.

Romaine salad with avocado, sliced radishes, and fresh oranges under a creamy lime-marmalade dressing. A bright, crunchy winter citrus salad with Mexican roots.

Who needs meat? The cuminscented black bean filling is hearty, satisfying, and incredibly easy to prepare.

Black bean and rice salad tossed with fresh lime juice, chopped tomatoes, and low-fat Italian dressing. A no-cook vegan salad that turns leftover rice into a filling lunch.

A quick salsa tops this omelette stuffed with avocado and bacon and cheese.

Low-fat vegetarian stew packed with sweet potatoes, okra, cabbage, and tomatoes, brightened with fresh ginger, lime juice, and cilantro. Topped with crunchy peanuts.

Guadalajara-style gazpacho with shrimp, avocado, jicama, fresh corn, and a spicy tomato-lime base. A Mexican twist on cold soup that doubles as a no-cook summer main dish.

Three bean salad with chunky salsa-lime dressing, kidney, black, and chickpeas tossed with red pepper, scallion, and carrot. A protein-packed make-ahead picnic side.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

Slow-roasted beef brisket pulled into tender strands and simmered in a homemade BBQ sauce with molasses, chili sauce, and a hit of liquid smoke. Northern-style pulled beef that rivals any smokehouse.

Spicy Texas barbecue sauce simmered with beer, jalapeños, brown sugar, and lime juice. Bold, smoky heat that clings to ribs, brisket, and chicken.