You'll find versions of this seafood chowder throughout Prince Edward Island and Atlantic Canada. It's easy to make at home, with fresh clams from your fish market, and any other seafood you enjoy. Gluten-free, too.
Serve this asparagus, mushroom and goat cheese breakfast casserole for brunch, or for dinner, or for a party. And if you don't have asparagus, use any vegetables in your market.
This creamy tomato soup, so quick and easy to make from scratch, will bring back memories of the very best lunches when you were young. Serve it with a grilled cheese sandwich, of course!
Risotto made with brown rice takes a bit longer to cook, so get your pressure cooker on for this recipe. Asparagus, mushrooms and toasted almonds bring out the flavor of the creamy rice.
Not your mother's egg salad, but an easy one made with leftover hard-boiled eggs. Add avocado for creaminess, jalapeño pepper for kick, and lime to make the other flavors pop.
Oven-baked matzoh brei will liberate your from messy stove-top cooking, and you'll be making this baked egg and matzoh dish all year long. Caramelized onions add sweetness, or omit them for a more traditional egg breakfast.
Here's an easy salad that takes inspiration from Greece, Italy, France, the MidEast, and North Africa: a trip around the Mediterranean without leaving your kitchen!