This sloppy Joe casserole uses two different sources of protein to deliver a classic dish in a new way.
Hominy is a type of corn that has been used in the Americas for thousands of years. This recipe makes an excellent spiced side dish that goes well with any type of meat. You can even serve it by itself over rice!
Asparagus is a spring vegetable that can be cooked in many ways! Roasting brings out the vegetable’s sweetness.
Bulgur wheat salad with apples, raisins and walnuts make a refreshing side dish or pack for a healthy lunch or picnic dish. To make as a main dish add chicken or fish. Also a good vegetarian choice.
Pair this hummus with your favorite crunchy vegetables like broccoli, pickles, bell peppers, or carrots.
This recipe uses split peas, which are a great source of plant-based protein and fiber. The seasonings make these really flavorful, too!
Oyster stew is a New England favorite any time of the year. If using frozen oysters, thaw them in the refrigerator for 24 hours before cooking.
A Cape Cod favorite, oyster stew is a simple recipe with endless variations. Thaw frozen oysters in the refrigerator for 24 hours before cooking.
A good source of vitamin A, roasted squash adds a sweet, earthy flavor to hummus.
This salad is a great source of vitamin C.