Pull all those leftover condiments out of the fridge and pick y
Slide fried eggs between tortillas slathered with refried beans
Morels lend an earthy flavor to this grain dish.
Fresh lime juice imparts a bright acidity.
Here’s a great use for any leftover pumpkin or squash purée you might have after the holidays.
Melted Swiss cheese ties together the flavors of artichokes and zucchini.
Stuff marinated, baked tofu into a crusty roll with crunchy cabbage, refrigerate it, then grab it on your way out the door the next morning for an on-the-go version of a Vietnamese bahn mi sandwich.
This light soup (traditionally made with chicken and chicken broth) gets its body from diced avocado, which is served with tortilla strips and added at the table, along with lime wedges and freshly chopped cilantro and green onions. The heat of the soup warms the avocado and tortilla strips without turning them to mush.
Ground flax adds nutty flavor and tender texture to a wholesome whole-wheat crust. Enjoy this pie for brunch, lunch, dinner, or even at a holiday buffet.