One word: umami. Two words: or not…. Either way, this is a fabulous base stock that uses a few items and scraps to inject flavor into many different dishes. It’s also open to variations.
A classic Cuban dish infused with a marinade of garlic tempered by citrus and a hint of other seasonings—with a vegan option. Bonus? Two ingredient-dish.
Dill relish and a handful of fresh ingredients bring canned chicken to life for a quick meal that’s sure to be eaten up as quickly as its made.
Dip into some strawberries with this easy-to-make dip that also works a a spread and pairs well with many things. It looks great on a charcuterie board and at the table.
It’s a dip. It’s a spread. It’s a condiment…. It’s delicious. I’ve spent my whole life eating guacamole, and this people-pleasing recipe is a knock-out. Best of all, even beginners can manage it.
Spaghetti squash is an oval master of disguise. But when unmasked, it reveals the meaning behind its name, as noodle-like strands of flesh emerge from the vegetable with a gentle pull of a fork. Tasty, crunchy, versatile, and fun to cook!
Simple Marinara was birthed as a vegetarian and gluten free dietary option for an Italian dish. If fresh tomatoes are used it contains no added sodium. It pairs well with spaghetti squash.
A head of cabbage, some hot sauce, and thou, frugal husband. A simple, spicy side dish born from a 1/2 dollar deal. Better yet? It’s vegetarian with a non-vegetarian option: BACON.
However you have it, eat your spinach! Dive into pan-fried chicken thighs in spinach greens or combined with broccoli with garlic, ginger and turmeric for a healthy food boost.
I discovered cauliflower soup while living in Germany. It’s reminiscent of French Onion Soup, but with fewer carbs. It’s meaty enough for a winter day; light enough to channel Paris in April. Best of all—it’s easy to make.