serves 4 Don’t be put off by the long list of ingredients in this variation of the classic Mexican dish. Just a few require chopping, and some of those can be bought already cut if you prefer. You can also make this recipe with leftover rice if you have it. For a...
serves 4 For the quickest prep, pick up a package of presliced mushrooms in the produce section, or procure some from the salad bar. Serve this sauté over brown rice or noodles. For a richer sauce, add some mushroom gravy, store-bought or homemade (page 16). ½ cup...
serves 4 Some supermarkets carry fresh bagged stir-fry vegetables that can cut down on prep time. Another quick but fresh way to go is grabbing some fresh cut veggies at the supermarket salad bar. Frozen stir-fry vegetables are yet another option. 2 tablespoons canola...
serves 4 Pierogi are Eastern European dumplings similar to ravioli, except that the filling is usually made with potatoes instead of cheese. Frozen pierogi can be found in well-stocked supermarkets. 1 (12-ounce) box frozen potato and onion pierogi 3 cups small...
serves 4 Talk about curry in a hurry—this flavorful meal can be on the table in minutes. For extra color, add some grated carrot or chopped red bell pepper. 1 tablespoon extra-virgin olive oil 4 scallions, chopped 2 small zucchini, halved lengthwise, and thinly sliced...
Here two classic favorites are combined macaroni and cheese and cauliflower in cheese sauce to make a standout casserole that is rich and satisfying. SERVES 4 1 cup macaroni, cooked and drained (2 cups cooked) 1 small to medium cauliflower, cut into bite-size florets...
A myth has developed that says that eggplant must be salted before it is cooked in order to remove its bitterness and/or cut down on its absorption of oil during cooking. I have cooked eggplant in myriad ways and have experimented with both the salted and unsalted...
Here is an exquisite-flavored dish laced with rosemary, garlic, and red wine, and topped with a mixture of bread crumbs and more garlic and baked until crispy. Be sure to use the amount of garlic indicated; it mellows with baking and lends a subtle flavor to the...
Wild rice, though very tasty, is also very expensive, so I save it for special occasions and stretch it a bit by cooking it with brown rice. Although this salad does not take a lot of time to prepare, you should cook the rice in the morning or the night before so it...
Creamy-textured white beans cloaked in fragrant pesto are offset by the welcome acidity of juicy tomatoes. Use perfectly fresh ripe summer tomatoes that are both flavorful and tender for this dish. SERVES 4 16-ounce can white beans (Great Northern or navy), drained...
