This colorful and flavorful dish would make good use of a container gardener’s best: peppers, rosemary and parsley.
Taking a cue from the classic Cuban drink, this dish adds lime, mint and brown sugar to a chicken marinade, leaning on the fragrant tang of lime and sweetness of the brown sugar to flavor the dish.
These black bean-quinoa burgers make a great addition to a summer picnic or potluck.
Highly nutritious and much prized, Swiss chard is not only tasty but surprisingly beautiful, whether dark green or wearing stalks of many colors as the rainbow variety.
These are easy to make and foolproof to bake because the mixture gets cooked through in a short time, leaving each ball with lots of crispy surface and a tender, meaty center.
This simple but very flavorful tomato sauce will complement any firm, white fish, adding a savory, tangy dimension.
You might not think of pumpkin seeds as chicken coating material, but these nutty, chewy kernels are every bit as tasty and versatile as almonds or pistachios in cooking.
Loaded with antioxidants and a healthy boost of vitamins C and A, mangoes add a unique taste, matching surprisingly well with tomatoes and basil.
These meatballs, featuring nuts and tofu, are quick and easy to make and handy to keep in the freezer.
With influences from Africa, Jamaica and Spain, this woodsy, spicy and sweet style of cooking lends itself to almost any meat or fowl.
