An Indian inspired recipe is full of flavor, a great side dish with some grilled meat.
This makes a delicious and colorful vegetarian entree.
This Indian dish is made with several kinds of spices, mustard greens, cauliflower and chickpeas; it's baked with basmati rice, topped with golden raisins and cashews. You can serve it as a side dish or a tasty main dish.
Salad made with cocktail tomatoes, avocado, rocket and proscuitto and drizzled in a strawberry dressing.
Masoor dal: creamy Indian red lentils simmered with cumin, coriander, turmeric, cardamom, and fresh coconut milk. A vegetarian, gluten-free classic ready in 40 minutes.
Provençal aioli platter: poached cod, beef carpaccio, blanched vegetables, baby potatoes, and hard-boiled eggs arranged around homemade garlic aioli. The summer party centerpiece.
Indian-spiced split pea soup with turmeric, cumin, coriander, cardamom, and a finishing dust of garam masala. A warming, fiber-rich vegetarian soup with deep heat.
Vegan penne pasta with fresh Roma tomatoes, snow peas, mushrooms, and a hit of tamari and cayenne. A veggie-loaded weeknight dinner ready in 35 minutes.
Layered chicken nest platter with breaded chicken cutlets, sun-dried tomato rice, beans, and steamed asparagus, peppers, and snow peas over lettuce. A colorful all-in-one dinner.
Classic spaghetti primavera with seven blanched vegetables, sauteed mushrooms and tomatoes, a white wine cream sauce, pine nuts, and Parmesan. A springtime showstopper.
Room temperature pasta primavera with green and white fettuccine, prosciutto, snow peas, and a raspberry vinegar dressing. Finished with Parmesan and citrus zest.
Grilled tofu skewers marinated in lemongrass, tamarind, mint, and ginger with mushrooms, snow peas, and tomatoes. Vegetarian brochettes packed with Pacific Rim flavors.
Award-winning chili with ground chuck, three kinds of tomato, pure chili powder, and a splash of beer simmered low for hours. The kind of contest-grade beef chili that tastes even better on day two.
Showing 1 - 16 of 13 recipes