I know I just said that I don't eat the seeds of pomegranates, but after the vast majority of you said "Why bother?" I proceeded to give it another try. Guess what?
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If you have sausage on hand, this warm salad is a great go-to recipe for a busy Monday night.
The sausage and egg are a hearty break from the typical salad, and the warm citrus dressing adds a brightness that cuts through the richness of the salad. To enjoy a different salad for dinner, read more.
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This casserole of polenta and vegetables uses canned beans and store-bought pesto to cut down on preparation time, but the slow cooker does all the hard work.
The recipe calls for an Italian cheese blend and specific vegetables, but feel free to mix things up with an American or Mexican cheese blend and different beans and vegetables, if you like.
To learn more about this easy-to-make, one-pot meal, read more.
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Savor the last of Summer's strawberries with this flavor-packed meal. The berries add a delightful sweetness to both the salad and sauce. The pork chops are seasoned with fresh ginger, and the scrumptious sauce combines juicy ginger with the plump berries.
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Not all of you were loving my last vegetarian sandwich, so I thought I'd try again with a recipe inspired by a recent trip to San Francisco's (appropriately named) Panini. Perfectly pressed in a warm panini grill, this sandwich taught me several lessons about making smushed sammies. First, I never think to put avocado on a hot sandwich, but it held up well in the heat and added a deliciously creamy texture.
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