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Perfect for breakfast or lunch, these wonderful pita bread sandwiches are filled with chicken sausage, roasted vegetables, and goat cheese.
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This recipe is by Molly O'Neill and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Crostini of Fava Bean Puree, Fresh Ricotta, and Morel Mushrooms Recipe from Food Network
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Here's a vegetarian-friendly option for a liver pate-like spread packed with flavor.
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This is a great, hearty winter recipe with navy beans, a small piece of salt pork, turnips, and turnip greens. If you have a small army to feed, you may add a few potatoes and stalks of celery.
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A tasty fish preparation from Chef Eric Ripert.
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Get A Modern Version of an Ancient Paella: Saffron Rice with Chicken, Shrimp, Stringbeans, and Snails Recipe from Food Network
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Ham bone infuses this lima bean soup with flavor as it simmers slowly into a thick and hearty meal that many Depression-era families enjoyed.
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Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table,” said Ms
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Sometimes simpler is better. This six ingredient bean soup recipe is a delicious combination of navy beans, carrots, onion, and bacon, simmered until the soup is thick and the beans are tender. A winner with children and adults alike.
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Chorizo stuffed patty pan squash with black beans is a great summer side dish and leftovers work well in burritos.
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This creamy risotto glows with bright green fresh vegetables.