Black bean chili/81 recipes

Chocked full of fresh mushrooms, dill and parsley, this soup has extremely well-balanced flavors and is very satisfying.

What a tasty hummus. If you have never tried to make a hummus with edamame, roasted bell peppers, and peanut butter, you should add this one to your to-try list. Carrot, celery, chips or crackers all go deliciously well with it.

Just like the name of the dish, this new potato salad is ideal on a hot summer day.

These potato cups are incorporated with feta and ricotta cheese. You can feel the chunks of feta in every spoonful.

A great dish for breakfast or brunch.

Vegetable Korma is a delicious combination of several vegetables in a creamy sauce. It is often served in Indian restaurants. Korma can be served with any Indian bread or rice.

Super quick, easy and it came out delicious with layers of great textures.

Fresh strawberries make this nice and tasty tart. Perfect for two people. Light and flaky crust. Enjoy strawberry season.

Minced beef and chopped nuts

Cook each vegetable individually to maximum the flavor and texture. Then stir-fry them together with the black bean-garlic sauce and a drizzle of sesame oil.

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I was reading New York Times the other day, and a Greek Salad English Muffin recipe with picture captured my attention. Then I made this Greek salad-one of my favorites, instead of English muffins, I used homemade whole wheat burger bun. So here my sandwich is stuffed with Greek Salad, sounds a good idea, and it tastes amazingly delicious!

Hard to go wrong with a Muffuletta sandwich. It was easy and simple to assemble, and it was packed with flavour.

A healthy Chickpea, Avocado, and Feta Salad that only takes 10 minutes to make. It’s perfect for a quick lunch, dinner, or snack!

A crowd pleasing appetizer to take to any party or serve it with a Mexican Caesar salad for a meatless meal.

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.