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Cashew butter and date smoothie with banana, blueberries, and flax is a dreamy and creamy on-the-go breakfast that is vegan too!
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Poppy seeds add crunch and richness to these bite-size tea cake cookies that are rolled in powdered sugar.
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In this salad, shredded green cabbage is tossed with dried ramen noodles and nuts in a simple sweet and sour vinaigrette.
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Kohlrabi, apples, and carrots are shredded and tossed in a creamy vegan dressing creating 'kohl' slaw. Serve in a wrap with stir-fried tempeh for a yummy lunch.
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Get Skirt Steak Recipe from Food Network
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Tender rotini pasta is tossed with imitation crabmeat, red pepper strips, chunks of mango, minced jalapeno and fresh cilantro and drizzled with a tangy lime vinaigrette.
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Cans of green and red enchilada sauce are combined in this turkey and corn tortilla soup seasoned with cumin. Serve garnished with minced jalapeno, avocado, chopped tomato, and grated cheese.
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A substantial dip recipe modeled on a taco, packed with chicken, beans, green chiles, and cheese and made for serving with a cold beer and tortilla chips.
cooking.nytimes.com
This origins of this seafood soup — seared fish, shrimp and conch quickly poached in a simple coconut broth — can be discerned by its elements It's a specialty of the Garifuna people, descendants of intermarried Africans and Carib natives who settled on the Atlantic coast of Honduras (as well as Belize, Guatemala and Nicaragua), and the tropical coconut and abundant seafood speak to where they live The fact that it's always served with machuca, a mash of sweet and green plantains, reflects the Garifunas' West African origins, where cassava and plantain mashes called fufu are a staple.
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Get Whole Roasted Turkeys with Fennel Spice Rub Recipe from Food Network
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This recipe is by Jonathan Reynolds and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.