Homemade refried beans make this a stand-out salad, but the canned version can be used in a pinch.
This version of shakshuka, a Middle Eastern poached-egg dish, adds eggplant and olives to the tomato sauce for a quick vegetable-stew base. Choose the freshest eggs possible for whites that will hold their shape and for more durable yolks.
This recipe is modeled after a salad served the recently closed El Monte Grill and Lounge in Fort Collins, Colo. Cubes of chayote are roasted until crisp, then added to a hearty salad with a jalapeño-laced dressing.
These hearty sandwiches, which taste good hot or cold, are great options for busy weeknights when dining times are different for everyone in the family.
Tostadas are a tasty alternative to tacos—with the same satisfying flavors. Serve with your favorite salsa and hot sauce.
You can have all of the ingredients on hand for this pot pie and whip it up any time you need a hot, satisfying meal.
Want a change from chili at your next party? This veggie-laden North African stew is just the ticket. We’ve provided a recipe for the spice blend ras el hanout, which is traditionally used to season the dish, but you can also just use 2 to 3 Tbs. prepared ras el hanout spice blend, which can be found in well-stocked spice sections at supermarkets.
Warm, inviting Middle Eastern spices pair well with the earthy flavors of cold-weather root vegetables. Here the veggies are served with greens, but they could easily go on a bed of quinoa or brown basmati rice or get tucked into warmed pita bread for a heartier meal. Feel free to substitute other root vegetables for the carrots and parsnips.
Put a pot of this soup on the stove during the holiday season, and you’ll have a healthful, satisfying supper for a busy weeknight or a casual dinner party. Serve with a tossed salad.
The trick to perfectly cooked oven fries: blanch the potatoes first, dry them well, then roast them just until barely golden.
These balanced tacos offer mild heat and big flavor. Get all your serving ingredients on the table before putting together the tempeh filling—it cooks quickly.
When cooked in a dry skillet, fresh corn kernels take on a rich brown color and roasted flavor.