Right about now, gardens across the country are overflowing with tomatoes, so here's a quick recipe you can whip up before they go bad.
To see the easy recipe read more
This super fresh and deliciously fragrant salad is a wonderful side dish to quesadillas, enchiladas, or carnitas. A tex mex delight, this recipe can be made with frozen corn or later in the summer with corn cut right off the cob. Bring to a potluck or picnic and make it a day in advance, so the flavors have time to meld together. I love this salad because it's super quick and involves minimal chopping- making it the ideal side dish that will serve a crowd. Other times I'll make it just for myself and store it in a big tupperware in the fridge and snack on it for several days in a row. Make it tonight or make it in two weeks - either way get the recipe now, read more
I'm really sorry if the weather in your neck of the woods isn't getting any nicer, because out here in San Francisco we've had some pretty nice weather (it did rain the other day, but bbq season is definitely on its way). When the weather gets nice, my brain immediately goes from big roasts to something light and easy. So when I went searching for tonight's Sunday Dinner, I definitely steered clear of the large roasted all day meals and decided on something simpler instead. Flipping through an old issue of Vegetarian Times led me to this simple, but filling recipe for Oven-Crisp Black Bean and Corn Flautas. If you make these tonight, do yourself a favor and set aside some of the filling for tomorrow's leftovers. To check out the recipe, read more
