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A crisp crabmeat, parsley, and bread crumb stuffing contrasts nicely with soft zucchini in this easy recipe for baked zucchini boats.
cooking.nytimes.com
Chopped Salad: Here’s one excellent excuse to spend some time at the farmers’ market This salad, prepared by Mark Bittman and Sam Sifton for a holiday feast, is chock-full of fresh vegetables and worth the prep time Hunt down a few different herbs to give the salad a complex flavor and aroma
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The filling for these enchiladas combines halibut with green onion, bell pepper, cilantro, sour cream, mayonnaise, and Cheddar cheese.
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A deluxe version of eggplant Parmesan is layered like a lasagna with panko-breaded eggplant slices, Italian-blend cheese, and Parmesan cheese in prepared pasta sauce.
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Strips of skirt steak, bell pepper, and onion get marinated overnight in a zesty spice blend, and then cooked up in an air fryer so they're ready for steak fajitas or fajita bowls.
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A delicious falafel salad recipe with tahini-lemon dressing.
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Make the most of peach season with a few jars of this sweet peach salsa.
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Roasted red pepper accents this potato soup with a chicken stock base.
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This Moroccan-inspired acorn squash is stuffed with vegetables, garbanzos, raisins, and couscous. For vegetarians, substitute vegetable broth for the chicken broth.
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Neither wheat flour nor sugar is used in this recipe. The product is a moist, naturally sweet and spicy muffin that tastes surprisingly good.
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Peanut butter lovers, this is the dessert for you.
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A colorful and flavorful macaroni salad made with hard cooked eggs, bell pepper and celery in a creamy dressing. Best macaroni salad I have ever had. I always get many requests for recipe. Enjoy!