Prepared with sugar snap peas, carrots, and bean sprouts, this delicious stir fry is great for sharing with friends and family.
You can whip up this satisfying meal in minutes, but it tastes like it took hours of simmering. The three-ingredient lemony orzo soaks up the thick tomato-based sauce and gives the dish a citrusy zing. On another night, try the stew over rice or mashed potatoes.
This al dente pasta has a lower GI than pasta that is overcooked. Pasta is al dente when it is tender but firm when you bite into it. This child-pleasing dish is filling with or without the ham.
This is a fantastic way to incorporate other vegetables into a classic meat-and-potatoes dish. Kids will never notice them disguised as delicious pizza toppings. Serve with Golden Roast Potatoes or Creamy Mashed Potatoes.
Scapes appear in many Chinese dishes, none more delicious than this one to serve over rice or noodles. You can substitute green beans or green onions for the scapes.
We've toned down the intense heat of Jamaican jerk seasoning by using jalapeño pepper in place of the spicier Scotch bonnet that's traditionally used. Roast the wings the night before and pop them on the grill when guests arrive.
We've used hearty green leaf lettuce in this salad because it won't wilt as quickly as baby mixed greens or Boston lettuce.
The tikka marinade for grilled chicken is a combination of hot aromatic spices and cool yogurt.
This is the grand-prize winner from Dan Roberts of Toronto. To keep potatoes from becoming gummy, cook them the day before making the dish.
A simple small-batch relish is a good way to turn abundant zucchini into something more creative than the typical side dish. The single-jar yield means you don't have to process it in a boiling water canner – just refrigerate it in an airtight container. Serve the relish with grilled chicken or pork, on grilled burgers or sausages, or even in place of salsa with tortilla chips.
