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Get Green Chile-Tomatillo Sauce Recipe from Food Network
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This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
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This recipe is by Regina Schrambling and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This goat meat curry made with Jamaican curry powder, allspice berries, and Scotch bonnet peppers is a spicy stew bursting with flavor.
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Use an Instant Pot® to create chilorio, a boldly flavored simple stew of pork, ancho chiles, onion, orange juice, cilantro, and jalapeno.
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Cubes of pork and chopped onion are pan-fried and then simmered in the slow cooker with prepared salsa verde, green chiles, diced tomatoes, and jalapeno peppers.
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A sweet relish of fresh peaches and peppers is the perfect topping for chicken, pork chops, or crackers.
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Get Black Beans and Rice Recipe from Food Network
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Dress up leftover rotisserie chicken with crunchy vegetables, mandarin oranges, and a creamy cilantro dressing to make this Asian-inspired honey-sesame chicken salad.
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This satisfying paleo lasagna, loaded with sweet potato, ground beef, eggplant, zucchini, mushrooms, and marinara sauce, is baked for 1 hour.
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This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.