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Bite-sized pieces of round steak are sauteed with onions, then simmered with celery and green pepper in marinara sauce with red wine. Serve over egg noodles.
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Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.
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You'll be ready to eat in under an hour with this creamy corn chowder that's made with fresh corn and potatoes simmered in vegetable broth.
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Chicken, pineapple, avocado, and black beans bring all of the flavors of Cuba to romaine lettuce! I came up with this recipe to use leftover chicken in a way that combines all of the delicious Cuban flavors I grew up with.
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This recipe is by Sarah Belk and takes 2 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spaghetti squash seasoned with chili powder and lime is combined with black beans for a delicious, low-fat alternative to beef tacos.
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Zucchini gazpacho with avocado and garbanzo beans is a refreshing summer soup and a nice, tomato-free version of the classic gazpacho recipe.
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Make a big batch of these ribs because they will disappear quickly! Ribs simmered in soy sauce, onions and star anise are finished with a baked-on glaze of honey, ginger, soy and Worcestershire sauce and a touch of lemon.
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Get Tomato Feta Salad Recipe from Food Network
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I have made this dish for company, and every time they ask for the recipe! I hope everyone else likes it as much as we do!