Pasta recipes

This recipe was very easy to make and tasted very good, It was a breeze to make, and fairly inexpensive.

Topig is a traditional Armenian Lenten dish: chickpea and potato dough wrapped around a filling of tahini, pine nuts, currants, and spiced onions, then boiled until firm. Vegan, hearty, and steeped in centuries of tradition.

Bring some exotic flavor to your crockpot with this succulent dish made with eggplant, zucchini and black olives.

Slow cooker Tex-Mex chicken and rice with taco seasoning, diced tomatoes, and green chilies. Dump it in, set it, and serve 8 hungry people tonight.

Grilled portobello mushrooms with mango chutney: meaty caps marinated in vinegar, miso, and soy, then crosshatch-grilled and plated on arugula with a fresh diced mango-jalapeño-pepper relish.

Green beans, carrots, and potatoes simmered in a spicy berbere and niter kebbeh sauce with tomatoes. This hearty Ethiopian vegetable w'et is vegetarian comfort food meant for scooping with injera.

Homemade pizza sauce with tomato puree, tomato paste, oregano, basil and rosemary. No-cook style 10-minute sauce that beats jarred every time.

Oxtail soup simmered until the meat falls off the bone, then finished with potatoes, mixed vegetables, and tomato paste for a rich, hearty bowl. A classic stick-to-your-ribs soup served as is or ladled over white rice.

Chili lovers will enjoy this healthier version that tastes wonderful with a light crusty bread or those classy bread bowls!

Tom yum goong, the Thai hot and sour shrimp soup: a fragrant broth of kaffir lime leaf, lemongrass and galangal, made fiery with chili and sour with lime. Light, aromatic and ready fast.

Healthy brown rice pilaf studded with grated butternut squash, fennel, and oregano. Low-fat winter side dish with warming cinnamon and white wine in every bite.

Elegant layered vegetable terrine wrapped in savoy cabbage with asparagus, red peppers, shiitake mushrooms, spinach, carrots, and artichoke hearts. Served cold with a tangy tomato-buttermilk sauce.

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Vegetarian quinoa loaf with pinto beans, tahini, fennel, and sesame seeds baked until firm. A hearty plant-based main dish you can slice and serve with sauce.

Kansas City-style barbecue sauce simmered from scratch with tomato paste, brown sugar, honey, beef stock, and a bold spice blend. Thick, sweet, tangy, and smoky.

Vegetarian black bean burritos packed with corn, bell pepper, onion, jalapeño, and smoky spices. Rolled in tortillas and baked until hot, a meatless Mexican-inspired weeknight dinner.