Shakshuka is a Middle Eastern dish that is made of a base of tomato-y sauce with fresh cracked eggs sizzling on top. This is best made and served right from a cast iron skillet.
This delicious late summer salad is a must when local apples are in season.
What’s more low-maintenance for the bake-to-school season than a no-bake recipe?! Worry not, they are full of flavor and are a great energy boost.
Have a plethora of basil or plums on your hands? This dessert is a refreshing summery treat.
Serve this dairy-free treat warm with a scoop of coconut sorbet. Cut in 2-inch squares and wrap in plastic wrap for a special lunchbox treat!
Whisk a bit of wasabi paste and a few drops of toasted sesame oil into ½ cup of prepared mayonnaise and drizzle over the salmon cakes before serving. A side salad of baby spinach leaves, crunchy bean sprouts and shaved daikon radishes makes for a full meal. Substitute 2 cans of salmon for the fresh to shorten your preparation time!
Use small corn tortillas for a “street taco” appetizer-sized version of these zippy and satisfying tacos. When bell peppers are in season, be sure to make extra oven-roasted peppers to add to soups, stews, casseroles and sandwiches.
Utilize all parts of the vegetable with this innovative vegetable stock. Author Tara Duggan notes that asparagus stalks can be saved in the freezer until you collect enough for this recipe.
Pronounced both “brusketta” or ”bruschetta” depending on the town in Italy, you can use this recipe as a party pleaser. It’s so easy to whip up!