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cooking.nytimes.com
A typical ratatouille recipe has you sauté all the vegetables separately, then combine them That seemed too laborious for a potpie So I streamlined the method by making a sauce on the stove with the peppers and tomatoes, stirring in roasted eggplant and zucchini, and sausage for extra flavor, and baking everything covered in dough.
www.chowhound.com
A savory bread pudding loaded with herbs and pecorino cheese.
cooking.nytimes.com
Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive.
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Get Cider Vinegar Slaw Recipe from Food Network
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Chef Eric Skokan of Boulder, Colorado's Black Cat grows hundreds of vegetables at his farm, analyzing each variety for its best use. He prefers the Zagross Persian cucumber for this tangy soup.
www.allrecipes.com
Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor.
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Get Vegan Chickpea Crab Cakes Recipe from Food Network
www.allrecipes.com
Cherry tomatoes stuffed with a mixture of bacon, green onion, and mayonnaise. They may be a little time consuming, but worth it to the last bite!
www.allrecipes.com
A very easy recipe for delicious eggs pickled in beer, vinegar, and spices. Great to add to salads!
www.allrecipes.com
This fresh chanterelle mushroom soup with wild rice, parsley, and dill makes for an elegant, savory meal that can be ready in under an hour.
www.simplyrecipes.com
Stuffed artichokes are a perfect artichoke appetizer! Globe artichokes are trimmed and stuffed with herbed parmesan breadcrumb stuffing, then baked.