A recent trip to Spain reintroduced me to tapas, the snacks served in Spanish bars and restaurants. A little later, entertaining six friends at my home, I took inspiration from the Sunday lunch tapas ...

Heat olive oil in a cast iron pan, then add the chopped onions and sauté until they begin to become translucent. Then, add in the chopped mushrooms and cook until brown. Add the ground turkey and heat ...

Don’t let the ethereal texture of this omelet fool you. It is hearty, filling and dinner-worthy. The inspiration came from Vegetables Please: The More Vegetables, Less Meat Cookbook by Carolyn ...

Fire roast bell peppers over an open flame, this can be done on your gas stove-top at home. Peppers are finished roasting when a wrinkled charred skin is covering the outside. Allow to cool and ...

Note: The mini-peppers (small finger-sized bell peppers) tend to be packaged together. Freezing the mozzarella for about 30 minutes make it easier to chop. From Gail McMillan. Preheat oven to 350 ...

3 small or medium-size bell peppers (1 each green, yellow and red), seeded and cut into slightly more than ¼-inch thick slices 1. Heat olive oil in large skillet on medium high heat. Add onion and ...

Heat the olive oil in a large sauté pan over medium heat. Add the onions and sauté for 10 minutes, or until lightly browned. Add the peppers and garlic and continue to sauté for another 5 minutes. Add ...

If you’re looking for a stunningly delicious vegan holiday appetizer, this healthy combination of eggplant, peppers, and tomatoes is a tasty hit served on party toasts or scooped up with crackers. To ...

Generously season lamb all over with salt and pepper. Set a large heavy pan, preferably cast-iron, over medium-high heat. Swirl in 2 tablespoons oil and, once hot, lay in lamb. Sear both sides until ...

This dish combines tender pork loin, crispy roasted potatoes, and a vibrant sauté of green beans and bell peppers, all accompanied by a fresh lettuce salad. It’s a balanced, delicious meal that’s ...

This versatile side dish of sauteed zucchini with corn and roasted peppers is a great complement to any entree. When your zucchini plants produce more than you can keep up with, this recipe is perfect ...