Search results
Results from the WOW.Com Content Network
This filling rice casserole, loosely based on paella, features seared corn, roasted peppers, garlic and red onions. If you like, include diced zucchini or chopped green beans as well.
This aromatic and flavorful dish feels like veggie pizza in casserole form with fresh basil, herb-spiked diced tomatoes and ooey-gooey melted cheese on top.
Haute and Healthy Living. Time Commitment: 55 minutes Why I Love It: gluten-free, dairy-free, >500 calories Serves: 4 These chicken skewers are wonderfully flavored with heady oregano and zesty ...
To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice.
Chelsea Kyle/For the Table. Time Commitment: 1 hour and 5 minutes Why I Love It: make ahead, <10 ingredients, vegan, gluten free Serves: 4 to 6 This summer-ready dish keeps like a charm in the ...
2 large aubergines (eggplants), each weighing about 200 gram (7 ounce); virgin olive oil; 1 large sweet white onion, such as a Cevennes or a Spanish onion; leaves from a bunch of flat-leafed parsley, finely chopped
Heat the oil over medium heat in a 2-3 qt. saucepan. When it shimmers, add the diced onion, stirring occasionally. If you see browning, turn the heat down a little.
Coat each eggplant slice with remaining olive oil and season with salt and pepper. Place each slice on prepared cookie sheet and bake for 12-15 minutes, or until just getting soft. Meanwhile, in a medium size bowl, combine the ricotta cheese, parmesan and ½ teaspoon Italian seasoning.