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Fast and easy to make with a food processor, roasted red peppers blend with garbanzo beans, lemon zest and juice, and garlic to make a flavorful hummus. It's terrific as a dip for vegetables and crackers, or used as a spread on wraps and sandwiches.
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This is what sandwich dreams are made of.
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A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
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This better-for-you burrito, made with Morningstar Farms® Spicy Black Bean Veggie Burgers, has a very satisfying spice.
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Make Hawaiian poke at home with this quick and easy recipe featuring fresh ahi tuna steaks, shoyu soy sauce, green onion, and sesame oil.
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Get Fajita Skewers Recipe from Food Network
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Whether you grill or broil these fajitas, they'll soon be a favorite with your family. Chopped fresh cilantro adds a special touch to the flavor blend.
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These down-home Bahamian style peas and grits are traditionally served with fried fish.
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A simple poblano (rajas) quesadillas recipe.
cooking.nytimes.com
Grain stuffings are an elegant alternative to bread stuffing on the Thanksgiving table, and one that happens to work well for any gluten-avoiding guests Here the barley is tossed with roasted shiitake mushrooms, chive butter, hazelnuts and plenty of lemon to zip it up Stuff it in the turkey if you'd like, or serve it alongside as a supple, addictive dressing.
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This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. The empanadas can be frozen for up to 1 month.
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I perfected this while tailgating at Soldiers Field in Chicago following the 85 Bears
Ingredients: green peppers, onions, mustard, buns, beer