This fig and prosciutto salad is the perfect early Autumn salad. It’s loaded with figs, warm pecans, and hints of fresh basil to tie the last of summer and beginning of fall together.
I never thought of adding orange juice to beef soup, but this 30-minute orange-thyme beef soup proves bright citrus is a formidable beef soup ingredient.
This spicy squid and grits recipe is loaded with fresh, late summer tomatoes, crushed red pepper, and lots of fresh basil.
If you know me, you know I love brothy beans and this brothy beans and greens recipe is one of my new favorites.
This low-calorie breakfast recipe only takes about 15-20 minutes to whip up before you’re ready to enjoy a filling meal of soft scrambled eggs with stewed peppers.
The source of heat in this spicy brothy beans with mushrooms is aji rocoto paste – a spicy red pepper paste from Peru.
This balsamic farro salad with figs is sweet, savory, and filling thanks to roasted figs, cherry tomatoes, and an easy balsamic vinaigrette.
This recipe for simple stewed chickpeas with fennel is topped with fresh mozzarella and loaded with peppers and pearl couscous for a hearty, filling dinner. You’re going to love these aromatic, stewy chickpeas!
This easy tomato-basil pearled couscous brings together the classic flavors of summer tomatoes and basil and delicious creamy fresh mozzarella cheese.
I love gently scrambled eggs with arugula and tomatoes. The flavors all work so well together for a satisfying and easy to prepare brunch recipe.
This spicy spaghetti with capers and anchovies is loaded with umami flavors from crushed red pepper, anchovies, capers, and a drizzle of anchovy oil.
This tortellini with saffron cream and pancetta is one of the most beautiful meals I’ve ever made. The golden, creamy sauce works perfectly with tortellini.