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cooking.nytimes.com
This is an adaptation of a dish that I created in my early vegetarian days, when we cooked a lot with soybeans — although nobody really liked them It occurred to me one day to add Marmite or Savorex, yeast extracts with an intense, somewhat meaty taste, and to use other seasonings from traditional pâtés to achieve a liverlike flavor I recreated this pâté with fresh green soybeans, which takes all the hassle out of the original recipe
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Get Nebraska Handheld Meat Pies Recipe from Food Network
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Get Prosciutto Broth with Farro and Spinach Recipe from Food Network
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Get Roasted Broccoli and Cheddar Cheese Dip Recipe from Food Network
www.allrecipes.com
Cubes of chicken are stewed in a slow cooker with tomatoes, beans, green chiles, garlic and chili seasoning in this easy soup.
www.chowhound.com
Hearty quinoa, vegetables, and feta cheese stand in for the cream and seafood in this healthy vegetarian soup recipe.
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Get Posole Rojo Recipe from Food Network
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Get Vegetable Frittata Recipe from Food Network
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Get Pineapple Upside-Down Cake Recipe from Food Network
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Get Roasted Leg of Lamb with Red Onions and Sour Cherries Recipe from Food Network
cooking.nytimes.com
This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don’t need to de-bone a whole pig) The only potentially tricky part is scoring the skin If you are buying the meat from your butcher you can have them do it for you
www.delish.com
The perfect light and bright weeknight meal.