Meats recipes

Crock-Pot chicken cacciatore slow-cooked in tomato paste, red wine, mushrooms, and Creole seasoning until the meat falls off the bone. A set-it-and-forget-it Italian-Cajun fusion served over pasta.

Mad Mike's chili: a no-beans, all-meat Texas-style red made with cubed round steak, V8, enchilada sauce, and a mountain of chili powder. Slow simmered three hours until thick and deep.

Traditional Scottish skirlie made with oatmeal toasted in meat drippings alongside mushrooms and onions. A rustic side dish that doubles as a stuffing for roast lamb.

Quick winter apple chutney made with dried apples, applesauce, raisins, fresh ginger, and brown rice vinegar. A low-fat, vegetarian condiment for roasted meats or cheese.

Bitter greens salad with radicchio, peppery arugula, and chicory tossed with Italian dressing. A bracing four-ingredient side that cuts through rich pasta or roasted meats.

If you don't want to spend too long time to cook, and want to a vegetable side dish to accompany a meat dish, try this one.

A sweet-tart dipping sauce blended from dates, raisins, ginger, and cider vinegar. Smooth, warm, and built to drizzle over grilled kebabs, skewers, and roasted meats.

Peanut-chile sauce: a spicy, creamy dipping and drizzling sauce with serrano, piquin, garlic, ginger, lime, and peanut butter. Perfect for satay, noodles, and grilled meats.

Roasted red peppers blended with sour cream and a touch of heat create a vibrant Mexican sauce perfect for tacos, enchiladas, grilled meats, or veggie bowls.

Vegetable chili loaded with three kinds of beans, carrots, and tomatoes. No meat, no oil, and ready in under an hour for a hearty meatless dinner.

Pate de Chateau Blanc transforms leftover hamburgers into a chilled meat loaf baked in a water bath and topped with cream cheese. A retro party appetizer.

30-minute vegetarian chili with kidney beans, jalapeño, and bulgur for a meaty texture without meat. Ready in 30 minutes, served with yogurt, scallions, and cilantro.

Scrambled eggs with tortilla pieces, shredded meat, chili powder, and cumin, plated with fanned avocado and fresh tomato. A hearty Mexican breakfast or brunch that satisfies.

Tex-Mex garden salad with tomatoes, zucchini, corn, avocado, and green onions in a picante-cilantro-cumin dressing. A fresh no-cook side for grilled meats.

Fresh tomatillo green sauce with jalapenos, cumin, cilantro, and garlic sauteed in vegetable stock. A low-fat, bright salsa verde for tacos, enchiladas, and grilled meats.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.