Searching for an interesting and unexpected meal to feed your family? Look no further than this shrimp and noodle stir-fry. It comes together in less time than it takes to order out and is full of flavor and textures. The shrimp is tossed with bell peppers, pea pods, bok choy, and green onions before being coated in a simple sauce made from hoisin and orange juice. Use the recipe as a guide and substitute in tofu, mushrooms, broccoli, or whatever veggies you have on hand. To get the details, keep reading.
In an article last week, the New York Times takes a good look at green peppers and why they've fallen out of favor compared to other bell varieties. Though its opponents often describe the pepper as overly aggressive, vegetal, and bitter, it has its longtime fans, too, who believe the green ones have a grassy, versatile taste.
I like to get my week off to the right start by making a square meal at home, but Mondays often wind up being hectic and frazzled. Thankfully, I've come across a dish that pleases everyone, doesn't require too much time or effort, and calls for only a handful of ingredients, including sirloin, which I have on hand. It reminds me of the pepper steak my mother made for me growing up. There's no fancy herbs, no exotic spices or wine reductions — just soy sauce, and the pure, pungent aroma of ground black pepper. Get the recipe when you read more.
When the weather is incredibly hot, I crave crunchy, cool vegetables and flavorful salads. However, after a month and a half of Summer, the same old salad can get boring. This recipe takes the salad concept and translates it into a fork and knife meal. Instead of being tossed together, the ingredients are artfully layered, making a dish that is beautiful to look at and fun to eat. Besides being a no-fuss weeknight meal, this veggie stack is also great at a luncheon. It can be plated hours before serving. Sound interesting? Check out the recipe.
Impress the vegetarians in your life by taking the time to make this flavorful, hearty meal. Although it simmers for only about 45 minutes, the final dish has a depth and richness equal to something slow-cooked. The ingredient list includes mushrooms, cauliflower, onion, tomatoes, and bell peppers, but feel free to use the vegetables that your family enjoys eating.
To look at the recipe that would be delicious served with a chunk of crusty bread and a glass of red wine, read more
With the end of Summer looming like a dark fog in the distance, I've taken to eating as much seasonal produce as I can. Topped with Summer squash, zucchini, and tomatoes, this tart is a perfect use of September's bounty.
The vegetables are roasted in the oven before being covered with puff pastry. Once the pastry is cooked, the tart is inverted, making for a fun presentation. To make the most of the warm weather while it lasts, read more
If you need a healthy, on-the-go lunch for the start of the week, use leftover grilled tofu to make a portable peanut wrap. The recipe only makes one serving, so if you are planning on making it for the whole family, you will need to adjust your measurements accordingly. To get this delicious recipe, which takes only 10 minutes to make, read more
Fajitas are similar to a stir-fry because they're made with the same quick-sear cooking technique. In this recipe onions, bell peppers, and beef are tossed in a hot sauté pan. A simple sauce made with fresh tomatoes and bottled Italian dressing adds a delicious flavor to the cooked meat-veggie mixture. Wrapped tightly in a whole wheat tortilla, these fajitas could easily be filled with chicken or mushrooms instead of beef. Check out the recipe when you read more
Get the weekend started with this exotic, interesting meal. Thin slices of pork are cooked with coconut milk, curry, and lime juice. Green beans provide snap and red peppers add a nice crunch. Served over a bed of hot orzo, it's filling and delicious.
This dish would be wonderful for a last minute dinner party. To look at the simple recipe, read more