How's that for a lengthy recipe name? All the elements of this salad were so delicious, I didn't want to leave any out in the description. This was the creation after I made the Chicken and White Bean Stew and
Menestra de porotos is an Ecuadorian bean stew, made with beans simmered in a sauce of onions, tomatoes, garlic, cumin, chili powder and cilantro or parsley.
Venison: it's what's for dinner. That's true, at least in Carolyn Waldron-Parr's kitchen. This soul-satisfying stew begins with a buttery onion roux that is then whisked to life with ladles of hot beef stock.
Three Mediterranean pantry staples—tapenade, hummus, and herbes de Provence—are used to make these individual appetizers that got high marks from the VT staff. Serve on a bed of greens dressed with balsamic vinaigrette, and follow with a vegetable-laced stew.
This meal is hands-down one of our family's all-time favorites. Here are just a few of the reasons I love this meal. First, it is unbelievably simple. Throw everything in the crockpot and walk away. Second, the meat is so
This soup actually warmed me to the core and the flavor was just incredible. It is a perfect dish for cold winter nights, and if you use the quick cooking barley, you can even make this as an easy weeknight meal.
