This recipe is basically a tasty, vaguely Italian dip scooped into peppers and roasted until it is creamy and piping hot. What’s not to love?
Occasionally found served as small plate in tapas restaurants in the US, ensalada campera (country salad) is a hot weather staple in many homes in Spain.
Blending flavors from all over the globe, these cold noodles are the perfect summer meal.
Miso is the savory secret to this mushroom-packed pasta
Tuna takes the place of red meat in this pantry-friendly update of spaghetti and meatballs.
Served hot or cold, this salad makes the most of some of late spring’s best ingredients: rainbow chard and garlic scapes!
Can frozen mixed seafood be tasty? Yes, yes it can! Cooked correctly and with other flavorful ingredients, it makes a pantry and budget-friendly 30-minute meal.
Ingredients: for the sauce: 1/4 cup Chinese “pure” sesame paste* 1/4-1/3 cup water 1 tablespoon soy sauce 1 teaspoon light brown sugar 2 tablespoons chile-garlic sauce 1/2 tablespoon hot sesame oil everything else: 12 oz wide egg “lo mein” noodles 1 1/2 cups sliced cold, roasted duck 10 oz sugar […]
Ingredients: for the salad: 8 oz dried orzo, cooked to package instructions and drained 1 stalk celery, sliced 1 bunch green onions, diced 3 3-oz pouches Safe Catch Elite Wild Tuna 15-oz canned chickpeas, drained 3 oz crumbled feta 1/4 cup roughly chopped Italian parsley 1/2 red onion, thinly sliced […]
Ingredients: 1 1/4 cup (dry) orzo 2 ears’ worth corn kernels 1 1/2 cup halved cherry tomatoes 2 “baby” cucumbers, sliced into half-moons 3 tablespoons minced dill 1/4 cup chopped Italian parsley 1/3 cup pitted kalamata olives 4 oz baby arugula, coarsely chopped 4 oz crumbled feta 3 tablespoons sherry […]