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This Indian dish combines fresh spinach and ricotta in a creamy curry. Use paneer if you can find it! It is absolutely wonderful with basmati rice or naan.
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In this minestrone recipe all of the vegetables and red kidney beans are pureed smooth, and the pasta is added during the last few minutes of cooking. Serve with freshly grated Romano cheese. Completely vegetarian.
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Hero sandwiches at the sub shop are usually served on untoasted rolls, but we prefer to brush the bread with olive oil and run it under the broiler for a minute or two. If you like, put a slice of mozzarella on the top half of each before broiling.
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A delicious fried rice. You can use either chicken, pork, bacon or seafood - great with calamari and prawns.
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Hearty and comforting, this pasta makes a great meal for a cold winter evening. If you like, replace the hot sausages with mild ones, or use turkey sausage instead.
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Canned chickpeas are delicious when mashed with garlic, lemon, olive oil, and parsley. Serve them with grilled shrimp and pitas for a quick Greek-inspired warm-weather dish.
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This rich pork and tomato ragu is best when served over Parmesan risotto, but also tastes great over pasta, polenta, or potatoes.
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Call it an adult version of the grilled-cheese sandwichslices of country bread layered with mozzarella, goat cheese, and tomato-sauced spinach and toasted to a golden brown.
cooking.nytimes.com
This recipe is by Karen Baar and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Jamaican burgers are spicy vegetarian burgers that are very tasty. They are my favorite to make, and my friends love them!
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Yummy green feta salad, great for summer evenings! Add as many fruits and vegetables as you wish - I usually add pears or tangerines depending on the season.