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If you are a bean aficionado, you'll love this salad. There are lima, kidney, green and pinto beans, along with some crunchy celery, red pimento, and chopped pepper. A sweet vinaigrette is stirred in, and then all is chilled for a few hours to let the flavors mingle. Serves ten.
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This recipe for rice and beans is so delicious! I have adapted it from the traditional Haitian style of making rice and beans. The scent and taste of the cloves make the dish! Serve with avocado on the side and you'll want it every night of the week!
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This southwestern ham and corn chowder in a coconut milk-based broth is a dairy-free version of corn chowder perfect for Thanksgiving leftovers.
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This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos.
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Make plenty of this cheesy chicken and rice dish, as leftovers reheat well.
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This pork-centric club sandwich recipe is made with bacon, ham, sliced apples, and bacon mayonnaise.
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Warm spinach salad, including spinach tossed with bacon and hard-boiled eggs in a vinaigrette dressing, is a quick and fancy meal for lunch or dinner.
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With andouille sausage, chicken breast, and shrimp, this oven jambalaya has all the flavors of the original but requires less time standing in front of a hot stove.
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This rich and creamy fish and potato stew is easy to make in advance. You can simply add the fish when you reheat the soup.
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This quick Middle Eastern-style bean salad, made with garbanzo and black beans, plus lots of sweet grape tomatoes, has a tangy and slightly spicy blender dressing.
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Get Orzo with Smokey Tomato Vinaigrette Recipe from Food Network
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A tart and creamy dressing of apple cider vinegar and mayonnaise binds together a festive mix of pasta, chopped eggs, pimentos, dill pickles, onions, bell peppers, olives and tiny squares of American cheese.