Ratatouille - gluten free, vegan, vegetarian, healthy - Eat your vegetables the delicious way with this simple, colorful ratatouille. also check out FoodSniffr Vegetarian Food Lists at www.foodsniffr.com/vegetarian.html
What Mark Bittman likes about this gumbo is that it borrows a little from many approaches to create a lighter, more contemporary dish: a one-pot meal that’s ideal for any occasion calling for a crowd-pleaser. Click to read the complete recipe. (Photo: Evan Sung for The New York Times)
Hearty summer vegetables and succulent plump chickpeas are the stars of this gorgeous ratatouille. Pair this awesome meal with a cool drink from any of our non alcoholic drink mixers from http://deals.foodsniffr.com/beverages/drink-mixers.html.
Turkey Pie With Potatoes, Squash, Chard and Cheddar
This layered savory pie is basically a complete dinner encased in pastry, and quite an elegant way to have Thanksgiving leftovers (though it can be made any time of year). Serve it with gravy and cranberry sauce, or keep it light with a refreshing green salad. (Photo: Karsten Moran for The New York Times)
NYT Cooking: A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese. You can vary the vegetables to use what you’ve got. Here, I keep to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks. Tender greens, wilted into the bubbling mixture at the end, are optional, but they do add a bright, almost herbal note. I particularly love using baby mustard greens, which are pleasantly peppery. But spinach, arugula…