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This is my potluck staple. It's incredibly delicious and vegan, so almost everyone can eat it. Adapted from Mexican Chickpea Salad from Moosewood Daily Special...
Ingredients: chickpeas, red onion, cilantro
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This take on sangria made with frozen blueberries, grape juice, and a red Shiraz wine makes a sweet, refreshing drink on a hot afternoon.
Ingredients: blueberries, red wine, grape
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Get Lemon Marinated Carne Asada Recipe from Food Network
Ingredients: meat, red onion, lemon
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Get Meatloaf with Fried Onions and Tomato Gravy Recipe from Food Network
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Blood oranges are only in season for a brief time each year, so take advantage with this colorful spinach salad that is sure to get rave reviews.
cooking.nytimes.com
This recipe started out as something else I had in my pantry a bag of mixed sprouted lentils – black, green, and brown I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils – green and black lentils remain intact even after they soften – that I didn’t want to mash them
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Get Coffee-Rubbed Short Rib with Caramelized Shallot-Blue Cheese Fondue and Crostini Recipe from Food Network
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Get Beef Bourguignon Recipe from Food Network
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Get Achiote Marinated Shrimp Salad Recipe from Food Network
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Get BBQ Baked Beans Bruschetta with Cilantro Pesto on Cheesy Texas Cut Toast Recipe from Food Network