This soup is deceptively flavorful for how simple it is to make. Oyster and brown beech mushrooms are great for flavor and texture, but you can switch it up with your favorite varieties.
This tasty vegan recipe is full of protein, fiber, and lots of flavor. Serve with herbed yogurt atop a bed of greens for a satisfying meal.
A great side for a grilled chicken breast or tempeh steak, these baked veggies with feta can also be a main dish, served over orzo pasta, brown rice or polenta.
This is an easy and filling fall dish, and the ingredients are very flexible. Substitute your favorite root vegetables for the parsnip and sweet potato, or use any type of link sausage.
Looking for flavor without the heat? Simply use half or none of the chili sauce in the mixture, and offer a dish of hot sauce on the side so your guests can add spice to their liking.
Noodles with peanut sauce is a family favorite, served warm or cold. Creamy peanut sauce over noodles and veggies create an intoxicating dish that's just as good the next day, too. Substitute almond or other nut butters for those with a peanut allergy.
In late summer, fresh blackberries make for a unique and tasty pizza topping.
Make sure to choose very green, very firm tomatoes for this recipe. Once they start to turn color, they will soften and become much harder to fry. You’ll find the best green tomatoes in early July, and again at the end of August.
No mushy tomatoes here! Using a quick flash of high heat, this recipe imparts a lot of flavor into the tomatoes with only a few ingredients and a short amount of time.
This is a great dish to make with a leftover grilled steak; just take it out of the refrigerator and let it come to room temperature while you prepare the salad. Slice the meat just before serving. Pair with a light red wine like a Pinot Noir or a Beaujolais for a festive late-summer supper.