Roasted Broccoli and White Bean Salad With Dijon-Caper Dressing | RealSimple.com

Roasted Broccoli and White Bean Salad With Dijon-Caper Dressing

Roasted Broccoli and White Bean Salad With Dijon-Caper Dressing | RealSimple.com

Slow-Cooker Pork Ditalini Stew | Everyone knows that slow cookers can be a lifesaver on harried days, and few cuts of meat are better suited to the device than savory pork shoulder (also known as Boston butt), which turns supremely tender after a day of low and slow simmering. A handful of baby spinach adds a pop of freshness and color to the mix—but a bag of frozen spinach or kale would work in a pinch, too. Stirring some bite-size ditalini (or any petite, short pasta) into the rich tomato…

Slow-Cooker Pork Ditalini Stew

Slow-Cooker Pork Ditalini Stew | Everyone knows that slow cookers can be a lifesaver on harried days, and few cuts of meat are better suited to the device than savory pork shoulder (also known as Boston butt), which turns supremely tender after a day of low and slow simmering. A handful of baby spinach adds a pop of freshness and color to the mix—but a bag of frozen spinach or kale would work in a pinch, too. Stirring some bite-size ditalini (or any petite, short pasta) into the rich tomato…

Old Bay Cheddar Grits With Andouille and Tomatoes | The only thing we don’t like about this recipe is that we hadn’t thought to put Old Bay seasoning in grits before. These grits get a full cup of freshly grated white cheddar cheese, too, and are seriously creamy and flavorful. They make a wonderful base for a homemade ragout-like mixture of Andouille sausage, yellow bell pepper, blistered grape tomatoes, and a bit of melted butter to smooth things out. Andouille comes spicy or mild, so…

Old Bay Cheddar Grits With Andouille and Tomatoes

Old Bay Cheddar Grits With Andouille and Tomatoes | The only thing we don’t like about this recipe is that we hadn’t thought to put Old Bay seasoning in grits before. These grits get a full cup of freshly grated white cheddar cheese, too, and are seriously creamy and flavorful. They make a wonderful base for a homemade ragout-like mixture of Andouille sausage, yellow bell pepper, blistered grape tomatoes, and a bit of melted butter to smooth things out. Andouille comes spicy or mild, so…

Pumpkin Doughnuts With Sour Cream Icing | RealSimple.com

Pumpkin Doughnuts With Sour Cream Icing

Italian Baked Eggs | Consider a baked egg dish like this one for a hearty brunch entree that’s ready in 25 minutes. After baking toasting some mozzarella over a crusty baguette, you’ll brown turkey sausage in a skillet, then sauté onion and garlic. That creates a deep, flavorful base for the tomato sauce (a can of crushed tomatoes with fresh oregano). Simmer the sauce a bit, then crack four eggs directly over the sauce and bake until set. That last step, throwing the whole pan in a warm…

Italian Baked Eggs

Italian Baked Eggs | Consider a baked egg dish like this one for a hearty brunch entree that’s ready in 25 minutes. After baking toasting some mozzarella over a crusty baguette, you’ll brown turkey sausage in a skillet, then sauté onion and garlic. That creates a deep, flavorful base for the tomato sauce (a can of crushed tomatoes with fresh oregano). Simmer the sauce a bit, then crack four eggs directly over the sauce and bake until set. That last step, throwing the whole pan in a warm…

Creamy Polenta With Mushrooms and Baby Greens | Warm, creamy polenta pairs perfectly with an earthy blend of cremini and shiitake mushrooms. Alongside those mushrooms, shaved Parmesan cheese adds a double dose of umami to this vegetarian main. Because the polenta is the base of the dish, look for a high-quality, stone-ground variety. That being said, grits will work just as well—just be sure to stir in butter and salt, just like you would with the polenta. When you’re cooking the mushrooms…

Creamy Polenta With Mushrooms and Baby Greens

Creamy Polenta With Mushrooms and Baby Greens | Warm, creamy polenta pairs perfectly with an earthy blend of cremini and shiitake mushrooms. Alongside those mushrooms, shaved Parmesan cheese adds a double dose of umami to this vegetarian main. Because the polenta is the base of the dish, look for a high-quality, stone-ground variety. That being said, grits will work just as well—just be sure to stir in butter and salt, just like you would with the polenta. When you’re cooking the mushrooms…

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