This sauce, which works in all manner of Italian dishes calling for red sauce, blends thinking of Sicilian and Northern Italian former in-laws. It’s loaded with meats, but you can reserve sauce without meat, too. I’ve thrown in ideas for a vegetarian, too. Feeds a small army. Freezes well.
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.
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.
Upscale instant mashed potatoes or take leftover mashed potatoes on a scenic detour with a potato soup that tastes like a baked potato topped with sour cream.
Sweet hot chili with an Italian flare. Spicy sausage is rounded out by a blend of beans, and the white corn adds a touch of sweetness to seal the deal. Try different protein and bean combos for variety.
This chicken chili with ghostly white ingredients that makes a great dish for Halloween and throughout fall and winter. No trick, all treat.
A trip to NYC inspired this beef enchilada featuring a unsweetened chocolate green sauce that honors Mexico’s rich history with chocolate.
A variation on a classic green sauce featuring dark chocolate that can also be used in a variety of Mexican dishes and as a dessert topping.
It’s not pumpkin spice, but it is pumpkin spicy. I came up with this because pumpkins don’t always get carved for Halloween despite the best intentions, and we all need to get more veggies in our diet.
Tired of steamed broccoli? Cream of broccoli soup is a creamy, flavorful and nutritious soup made from a recipe that includes low sodium, vegetarian and gluten-free versions.