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This Mexican-inspired twist on lasagna made with corn tortillas, cottage cheese, and enchilada sauce is perfect for dinner or potlucks.
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Oven browned beef is simmered with red wine, beef broth, and seasonings. Roasted vegetables are added for the last 20 minutes of cooking.
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Layers of turkey bacon, Cheddar cheese, lettuce, tomato and mayo grace two slices of bread for this triple decker doozie. A wonderful sandwich at any time of the day.
cooking.nytimes.com
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
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Only slightly more involved than Andreas Viestad's simple tomato salad, this version is inspired by Middle Eastern cuisine. A sprinkling of toasted cumin seeds ground with salt gives the summery salad a warm depth of flavor.
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This is a wonderfully spicy cream pasta with a hint of garlic and shallots. You also can add sauteed chicken or shrimp. Very easy and quick sauce to make if you are looking for a spicy entree.
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This agua fresca is served throughout Mexico. It is nice and refreshing. The flavor is tart, similar to a cranberry tea drink.
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Get Grilled Marinated Artichokes Recipe from Food Network
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A recipe for spicy tomato salt.
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Spinach, tomatoes, and feta cheese are the headliners in this gluten-free quinoa salad that is a great alternative to rice or pasta.
cooking.nytimes.com
Bulgur is a versatile cracked wheat product that can lend a nutty flavor to a variety of dishes Because this is a casserole, it calls for coarse bulgur, which can also be used in pilafs, soups and stuffed vegetables It is paired here with spinach, tomatoes and cheese for a bubbly and hearty dish.
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Pasta in pie form? We'll take a slice of that.