Chewy, nutty wild rice is seasoned with herbs and cheddar in these delightful stuffed squash halves. Ingredients 2 medium sweet dumpling or acorn squash 1 cup wild rice or wild rice blend 1 cup corn kernels, frozen 4 teaspoons scallions, chopped 2 tablespoons Dijon mustard 1 teaspoon dried sage, crumbled 1 teaspoon dried thyme 1
Peanuts are a popular ingredient in many African cuisines, where they are ground up to make savory dishes like this satisfying soup. Using peanut butter instead of grinding your own peanuts saves time. For even more protein, stir in a can of drained chickpeas. Ingredients 1 tablespoon extra virgin olive oil 1 large onion, chopped
Portobello mushrooms become very “meaty” when roasted, taking on a steak-like quality in vegetarian dishes like this one. Each mushroom serves as a cupped base for a cheesy filling, with roasted tomatoes to spoon over each one. Ingredients 1 pint grape tomatoes, halved 4 cloves garlic, thinly sliced 1/4 cup extra virgin olive oil, divided 1/2
Sometimes, a light, elegant bite of fruit is exactly what you want after a meal. For the best presentation, select pears that have stems, and leave them on for a beautiful vertical element. Ingredients 4 ripe Bosc pears 1 tablespoon lemon juice 1 strip lemon peel 1/2 cup honey 2 cups water 1 teabag of
