How to turn a favorite chicken chili into a meatless main dish, without losing the wonderful flavors of Florida and Caribbean cuisine. All it takes is a visit to your pantry!
Serve these basil ricotta bruschetta for an appetizer, or dessert. Pan tossing the grapes brings out the natural sweetness, and the juices!
A single vegetable can become a salad with the right dressing. Your pantry of Asian condiments provides everything you need to turn a humble red cabbage into a spectacular side dish in minutes.
Cooked, chilled chayote squash pairs with creamy avocado and tangy strawberry in an unusual salsa fresca that enhances fish tacos or grilled chicken.
A twist on the classic, this smoky egg salad gets its kick from Spanish smoked paprika and sweet caramelized onions. Serve it in lettuce boats, or tucked into a pita.
Served on its own as a vegan tapas dish, or on top of toasts with melted cheese, this spicy eggplant caponata is a winner. Make it several days in advance, and it tastes even better. Perfect for picnics, too.
Pack this baby kale and cabbage salad with lots of mix-ins, and toss everything in a lightened-up Greek yogurt dressing. Main dish or side, depending on how much you add to it!