738 loma recipes

That's why you should always make salsa from the scratch. It's simple and refreshing. The best thing is that you can control the amount of salt you put in.

Use ground turkey to make meatballs, loaded with fresh veggies, and brown rice, this hearty soup is nutritious and delicious.

Crispy toasted pita bread with seasoned pinto beans, diced cucumber, tomato and fresh lettuce, easy and tasty.

Fiery penne all'arrabbiata with pancetta, crushed Roma tomatoes, capers, green olives, anchovies, and hot chili peppers simmered in red wine. A bold, spicy Italian pasta ready in 45 minutes.

So yummy, store-bought seven-layer dip can never beat freshly homemade version, no doubt.

Bell peppers and sausages are cooked in a tasty tomato sauce, then served over a bed of warm penne. An ideal meal for a busy week night.

This colorful low fat salad can be enjoyed warm or cold.

The soup was delicious and easy to make. Ideal for cold winter days.

Gazpacho done right: ripe tomatoes, cucumber, and peppers blended smooth, then topped with the same vegetables finely diced for crunch. A no-cook chilled soup with lime, Tabasco heat, and an optional vodka kick.

Absolutely worth the effort of preparation. The chicken tasted so delicious and packed with flavor. No need to order take-out from now on. This homemade tandoori chicken is as yummy as the restaurant one.

This is my copycat of the popular salad sold at McDonald's. It's the only thing I eat off their menu and I was anxious to replicate it at home.

Polpo con salsa, Italian octopus braised in tomato sauce with garlic, dry sherry, and optional ink for deep, rich flavor. Tender after one hour of gentle simmering.

A simple vegetarian pasta dish with butter beans (lima beans) in a light, creamy sauce. Quick, budget-friendly, and ready in 40 minutes with pantry staples.

Pappa al pomodoro, a thick Tuscan bread and tomato soup with stale Italian bread, fresh and canned Roma tomatoes, garlic, leeks, basil, and olive oil. Rustic Italian comfort.

Classic succotash with lima beans, sweet corn, butter, cream, and a hint of savory. The traditional Native American side dish that's been on American tables since colonial times.

Old-fashioned wild plum jelly made with fresh plum juice, dry fruit pectin, and sugar. A traditional grandma-style preserve with a tart-sweet edge that captures wild plums at peak season.