When it comes to vegetarian chili recipes, the choices are endless — some as simple as pouring a can of beans and tomatoes in a pot and adding a bit of spice, while others are an all-day simmering affair. This one rests comfortably in between these two approaches and sports a rich and layered flavor. … Continue Reading →
Artichoke hearts and hearts of palm combine in an elegant salad, which can be easily halved. Recipe adapted from Bon Appetit 2 tablespoons fresh lemon juice 2 1/2 teaspoons Dijon mustard 1 large garlic clove, minced 6 tablespoons olive oil 1 14-ounce can hearts of palm, drained, sliced into rounds 1 14-ounce can artichoke hearts, … Continue Reading →
5 minutes to make The long list of ingredients may make this recipe look complicated, but it goes together in just minutes. Any extra Sweet Chile Sauce plus a can of tomato sauce would make a delicious sauce for enchiladas. The sauce also works as a marinade for chicken, or to flavor a dish of … Continue Reading →
Recipe adapted from Fine Cooking. 4 large poblano chiles 2 medium tomatoes, chopped 1/2 medium white onion, chopped 1 large clove garlic, chopped 1 teaspoon dried oregano, crumbled 1 teaspoon ground cumin Generous pinch ground cinnamon Kosher salt 1 tablespoon olive oil 2 cups shredded cooked chicken, preferably dark meat 11/2 cups cooked brown or … Continue Reading →
From EatingWell magazine. 3 tablespoons rice vinegar 1 tablespoon canola oil 1 teaspoon honey 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper, or more to taste 2 medium cucumbers 4 medium tomatoes, cut into 1/2-inch wedges 1 Vidalia or other sweet onion, halved and very thinly sliced 2 tablespoons coarsely chopped fresh herbs, such as … Continue Reading →
Recipe from Noelle Carter. 11/2 pounds small tomatoes (6 to 8) 1 tablespoon extra virgin olive oil 11/2 teaspoons minced fresh oregano 1 teaspoon minced garlic 3 tablespoons pitted and chopped kalamata olives, from about 10 whole 1 teaspoon salt Freshly ground black pepper Prepared galette dough (see recipe) 1 egg, beaten 4 to … Continue Reading →
From Marthawhite.com Corn bread: 1 (6-ounce) package buttermilk corn-bread mix 1/4 cup grated Parmesan cheese 2/3 cup water Salad: 2 pounds ripe tomatoes, cored and cut into 1-inch pieces 8 ounces mozzarella cheese, cut into 1/2-inch pieces 1/2 cup pitted Kalamata olives, halved 1 cup torn fresh basil leaves 5 tablespoons extra-virgin olive oil 3 … Continue Reading →
From Picktnproducts.com 6 large ripe tomatoes, cut in half horizontally 6 teaspoons olive oil Salt and freshly ground black pepper 3 garlic cloves, minced 1/3 cup crumbled goat cheese 3 tablespoons chopped farm-fresh basil Preheat oven to 325 degrees. Place tomatoes on a baking sheet with cut side up. Drizzle with oil and sprinkle with … Continue Reading →
From Marthawhite.com Non-stick cooking spray 3 cups self-rising flour 6 tablespoons butter, chilled and cut into 1/2-inch cubes 2 cups coarsely shredded sharp cheddar cheese 8 bacon slices, cut thick, cooked and crumbled 11/3 cups buttermilk Mayonnaise, to taste 18 slices ripe tomatoes Arugula or basil, optional Heat oven to 425 degrees. Coat cookie sheet … Continue Reading →
From Tasteofhome.com 3 eggs, lightly beaten 1 cup dry breadcrumbs 3 green onions, chopped 1 tablespoon butter, melted 1 teaspoon Italian seasoning 1 garlic clove, minced 1/2 teaspoon minced fresh thyme 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon Worcestershire sauce 1/8 teaspoon hot pepper sauce 1 package (10 ounces) frozen creamed spinach 2 large … Continue Reading →