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This smoky, creamy sauce makes an awesome dip for pupusas, quesadillas, or tortilla chips. You'd never know that there's no dairy in it —all of the creaminess...
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Green peppers are stuffed with seasoned ground beef, rice, and onions and topped with mozzarella cheese and baked into a savory side dish.
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This recipe is by Moira Hodgson and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ziti and Italian sausage baked with mushrooms, onion, celery, mozzarella and a simple tomato sauce.
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When the weather gets a little colder, this pork stew really hits the spot. Pork shoulder meat is braised in a creme fraiche sauce until amazingly tender and delicious. Serve on polenta with crisp sage leaves for garnish.
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Tomato sauce, cannelini beans, navy beans and ditalini pasta are seasoned with parsley, basil and oregano in this chunky soup.
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The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole.
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Tempeh is sauteed with soy sauce, lime juice and lots of veggies including green bell peppers and spinach. Chopped green chile peppers and cilantro add a fresh kick. Serve with tortillas, refried beans and rice.
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Get Glazed Smoked Ham Recipe from Food Network
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Get Stuffed Peppers Recipe from Food Network
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Shrimp, mushrooms, and noodles are stir-fried in sesame oil, creating a quick Asian-inspired dinner.
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Get Mushroom Ragu Recipe from Food Network