Chili Verde Esquites (Mexican Corn Salad)
Chili verde sausages add a wallop of flavor in my version of esquites, a kicked-up Mexican corn salad. We leave half the kernels raw for crunch, and quickly pickle shallots and chilis in lime juice for brightness. Half the Cotija cheese gets added for creaminess while the mixture is hot, and the other half is added as a topping once it’s cooled down slightly. —Cara Nicoletti, Seemore Meats & Veggies
Gluten-Free Stuffing
Gluten-free eaters, rejoice! Now you can enjoy everyone's favorite Thanksgiving dish, too. This easy gluten-free stuffing has all the classic...
Quinoa with Peas and Onion
Even picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the...
Mediterranean Spinach & Beans
If you want to make this dish vegetarian, use soy sauce instead of Worcestershire. I like this skillet meal served...
Vegan Spaghetti Squash with Balsamic Vegetables
The veggies can be prepared while the squash is in the microwave, so I can have this satisfying low-carb and...
Chicken and Shrimp Satay
I lightened up a recipe that I found in a cookbook, and these grilled kabobs were the tasty result. The...
