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cooking.nytimes.com
This vegan take on quiche is from the chef Lindsay S Nixon's cookbook “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." Ms Nixon said, “I developed this recipe to save a bunch of greens that were languishing in my fridge
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Mixed greens are topped with marinated Gouda cheese and tomatoes in a balsamic vinaigrette. An elegant salad that can easily be prepared ahead of time.
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This honey mustard sauce is given a little boost from the addition of hot sauce and rice vinegar.
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This spicy sushi roll, made with imitation crab, gets it's heat from togarashi, chili powder, and wasabi for a quick and easy Japanese-inspired dinner.
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Spicy Buffalo sauce meets sweet kettle corn to make this crunchy, addictive popcorn snack mix that your football party guests will destroy.
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Any leftover marinated steak is perfect for serving over a salad or in sandwiches.
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This picante dressing is great on fries with cheese and bacon, with chicken fingers, burgers, or on a red leaf, cucumber and tomato salad.
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This spicy sauce with fresh habanero pepper is a great accompaniment for vegetables or grilled meats.
cooking.nytimes.com
Everyone knows creamed spinach, but not everyone knows that the luxe preparation works equally well with heartier greens like collards, kale, chard and mustard Eating your greens never felt so decadent.
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Chopped cheese sandwiches originated in New York City, but this version is spicy and cooked in a cast iron skillet instead of a flat top grill.
cooking.nytimes.com
Socca is street food in Nice, in the South of France This Los Angeles version, served at the restaurant Sqirl, makes it a meal by adding shredded vegetables to the chickpea pancake and tops it with greens and creamy labneh This recipe calls for carrots, winter squash (Sqirl generally uses kabocha) or zucchini — pick one and proceed
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Great on a cold day or at a Christmas party, this recipe for tasty, spiced apple cider is appropriate for both kids and adults.