This tasty pizza is covered with flavorful, crumbled homemade lamb merguez sausage, fragrant confit tomatoes, shallots and garlic, shaved fennel and cheese and can be made in the oven or on a grill.
Viewing entries tagged
Going for meatless Monday or just need an idea for a hearty and (fairly) healthy vegetarian dish? This is your winner.
Whole chicken legs might be my favorite cut of chicken to roast, as you get the crispy skin and lots of tender meat plus they make for a beautiful presentation.
The reason so many people use it as a pasta substitute is because of the way the flesh becomes stringy, resembling spaghetti noodles (i.e. the name spaghetti squash) sans the fancy spiralizer equipment.
One of my favorite recent discoveries is squash blossoms. They are in season in summer and are often found at local farmers markets, since they are often too delicate and go bad too quickly for most grocery stores to keep them in stock. Whenever I see them hit the stalls in summer I have to grab some – they are just too pretty to pass up.
These enchiladas are stuffed with a combination of shredded poached chicken, sweet corn and Monterey Jack cheese, and then smothered with a homemade verde sauce made with tomatillos and other peppers creating a flavorful, tangy topping with just a hint of spice.
Saag, a classic Indian spinach dish, doesn’t exactly look pretty (it looks like a pile of green mush – not going to sugar coat it), but it’s flavorful and delicious, not to mention all that spinach is good for you!
Risotto makes a great alternative to pasta for someone on a gluten-free diet.
Chipotles in adobo sauce are smoked and dried peppers, which are rehydrated and packed in a mix of tomato paste, herbs and vinegar. The combination adds a smoky, spicy kick to the chicken served with the cheesy rice and bean bake.
With this pizza you get sweet and savory flavors with just the right amount of spice. The sausage and Calabrian chilies contrast perfectly with the honey drizzled on top of the pizza just before serving.
The South knows shrimp and grits. If you aren’t familiar with grits they are a type of porridge made from ground corn similar to a polenta. In my opinion they are always better with cheese (I mean, what isn’t?!).