Creamy and delicious, this smooth squash soup is among the first of the autumn soups, enjoying the last of the summer squash harvest.
Cauliflower is sautéed with pistachios, ham, sage, and pears, then topped with a fried egg for dinner. Add or subtract various ingredients and you’ve got a side, a vegan meal, or a pasta dish.
A refreshing summer lunch is just minutes away. Rip up some lettuce, chop a few veggies, and top with quality cheese and oil and vinegar, no recipe or instructions are needed for this garden salad.
By using both the meat and the stock from the bird, this chicken and rice dish is especially flavorful. The freshness of the vegetables adds a great summer crunch!
This Russian interpretation of lamb kebabs incorporates zucchini, tomatoes, red onions, and an array of spices. Delicious alone, with rice or salad, or wrapped in pita!
Using local ingredients gives this tart a homegrown feel, especially with the many vegetable and cheese options available from summer farmers' markets. The Parmesan and thyme in the crust are the perfect complement to the fresh flavors of the vegetables.
This recipe includes soaking the ingredients which mellows the soup, cutting the bite of the onions and garlic and softening the tomato skins. The soaked bread is a simple thickener often found in Mediterranean dishes.
This delicious noodle dish features chicken and mushrooms in this rendition of an Indonesian classic. With an array of spices and condiments including onions, garlic, soy sauce, oyster sauce, and even homemade chicken oil, the combination of flavors makes this a meal to savor.
Thai fried eggs are made crispy around the edges from the hot fry oil, but can stay as runny as you like in the center. Great for breakfast or lunch, as an add-on or on their own, these eggs are a quick and easy go-to meal.
This tasty and quick-to-make hybrid pizza replaces tomato sauce with barbecue sauce on a crunchy tortilla crust.
A lime juice dressing brightens things up in this cold grain salad. Make the full recipe to serve a crowd, or halve it for a family dinner.
Good ranchera sauce can take a simple cheese quesadilla to the next level. Be sure to use fire-roasted tomatoes in this recipe.
This bright salad has curried basmati rice and crunchy mix-ins like onions, coconut, raisins, ginger and almonds to liven up any basic greens. Veggie and seasoning substitutions make for even more possible taste combinations.
It's hard to go wrong with Greek yogurt, but a few brands stand out in quality, taste, and flavor. For a quick, healthy, delicious lunch, top warm brown rice with Greek yogurt, pistachios, fresh rosemary, and a drizzle of olive oil.
Disks of Crottin, a classic French goat cheese, are baked on buttery toasts, then placed atop a simple salad of mixed greens and Dijon mustard vinaigrette to produce a classic bistro dish.
Roasted asparagus spears are topped with sautéed bacon and shallots and a poached egg for a light lunch.
Some say the kale trend is over, but a spicy peanut and mint sauce proves the queen of greens is here to stay.
When you find yourself knee-deep in leftover holiday ham, keep calm and make ham salad.
Celebrate the arrival of spring with this new greens salad.
Cinnamon and pork make a winning combination in this Vietnamese pate. Serve it with a baguette for sandwiches, with sticky rice for a meal, or alone as a snack.
Quiche may sound fancy, but is simple to make, can be served almost any time of the day, and reheats well. Use broccoli, mushrooms, and kale in this quiche, or substitute your favorite greens.
What is goetta? A sausage widely celebrated in Cincinnati that can be eaten for breakfast, on a sandwich, on a pizza... and especially as a hotdog.
A good Reuben sandwich is filled with corned beef and lots of cheese and grilled to crispy goodness on rye or pumpernickel bread.
Broiled eggs and veggies work well for breakfast or lunch. Make a small portion for one or two, or break out the big cast iron for Sunday brunch.