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A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread.
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Crisp sautéed veggies and ready-made ravioli are draped in a creamy four cheese-tomato sauce to create this Italian-style dinner.
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Green beans, peas, corn, pimento, and other veggies marinate overnight in a tangy vinaigrette dressing.
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This recipe is by Leslie Kaufman and takes 15 to 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A sweet citrus dressing seasoned with chili powder and cumin is used both to marinate the chicken breasts and dress the green salad.
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These aren't meant to replace, or even compete with, a traditionally barbecued version. This is simply a fast and tasty alternative method for having a nice stack of ribs appear on your snack table.
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This delightful vegetarian curry dish from the slow cooker is made creamy with the use of coconut cream and given heat from the curry powder, chili powder, red pepper flakes, and cayenne pepper.