Roasted nuts/9 recipes

Middle Eastern-style beef kabobs with rice, mint, allspice, and cinnamon on skewers with zucchini and red pepper. Broiled with a lemon-mint oil baste.

My family, guests, and I were awed by this recipie's rich and flavorful taste! This was truly a hearty meal.

Homemade lamb stock from leftover leg-of-lamb bones simmered with celery, carrot, onion, tomato, and herbs. The kitchen-fundamental that turns a roast carcass into the base for stews, soups, and sauces.

Sweet and sour apples, crunchy and savory celeries, nutty and salty peanuts, and a lemon-dijon dressing make a delicious, light yet refreshing salad.

Green chili with pork slow-simmers tender pork shoulder with roasted poblanos, jalapenos, garlic, and Mexican oregano. A grated potato thickens it naturally into a hearty, spicy Southwestern stew for bowls or burritos.

Make your next dinner be a crowd-pleaser with this succulent dish that is sure to be one of your favorites!

Quick white bean chicken chili loaded with green chiles, cumin, and a bright hit of lime and cilantro. One pot, 40 minutes, feeds 8 hungry people.

Crispy-skinned red snapper seared until the skin shatters, served over a light stew of new potatoes, summer squash, and zucchini in a white wine, lemon, and tarragon broth. A healthy Mediterranean-style fish dinner.

Indonesian salad with pan-fried tofu, boiled potatoes, steamed spinach and cabbage, and fresh bean sprouts, topped with a blended spicy peanut dressing. Vegetarian, ready in 30 minutes.

Grilled swordfish skewers loaded with cherry tomatoes, asparagus tips, and roasted shallots, then basted in fresh basil herb butter straight off the grill.

Invite this succulent pot roast to your dinner with this easy to follow recipe that's hassle free.

Crispy fried tortilla strips layered with shredded chicken, mozzarella, and a smoky roasted poblano green sauce with cream. Authentic New Mexico-style chicken chilaquiles baked golden.

Stir-fried chicken and chow mein noodles with mushrooms, snow peas, carrots, and ginger in a savory soy-oyster sauce, topped with crunchy peanuts. Ready in 25 minutes.

Grilled eggplant Parmesan sandwich layers smoky charred eggplant, fire-roasted tomato, wilted spinach, and melty mozzarella-Parm on toasted whole wheat. A vegetarian open-face take on the Italian classic.

This is a Texas style red chili. Texas chili has no tomatoes but more importantly NO BEANS! Some of the ingredients I used, like the chocolate and the granulated chicken broth in lieu of salt, are non-traditional but I like the flavor it adds.