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Fried rice with shrimp, green onions, egg, soy sauce and bean sprouts. Works well with left-over cooked rice.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A sweet and sour dressing is the perfect thing for this very Asian cabbage salad. It mates perfectly with the crunchy ramen noodles, almonds and sesame seeds. Makes six servings.
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This lentil recipe served with goat cheese crostini combines French lentils with tomatoes, fennel, and frisée.
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Pineapple, mango, watermelon, and apple are flavored with jalapeno and lime to make a spicy fruit salad that's perfect for summer picnics.
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These quinoa and apple stuffed peppers are fresh tasting and healthy. They make a great side dish or a meal on their own.
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All the flavors of a burrito without all the calories.
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Ground beef is simmered with onion, tomatoes, beans, and seasonings. An easy homemade chili that is ready in 15 minutes.
cooking.nytimes.com
Black rice is inky, as black as squid ink, and glistens against a bed of spinach The pigments provide anthocyanins, flavonoids that are high in antioxidants I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley
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An easy recipe for slow cooker shrimp gumbo. You will need fresh shrimp, andouille sausage, canned tomatoes, onion, green bell pepper, celery, and garlic.
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Pineapple, walnuts and pecans add a sweet crunch to this spreadable hors d 'oeuvres.