This is an awesome recipe to use with any pasta you have on hand: choose linguine, tagliatelle nests (pictured here), fettuccine or even spaghetti. It's all good.
Here’s a crunchy salad topping that is naturally filled with fiber, potassium, magnesium, phosphorus, copper and calcium. Zip up your salad with some zesty garlic-roasted seeds.
Oh, what to do with that boring block of tofu? Turn it into an exciting dinner protein by searing it quickly with garlic and a touch of soy. Goodbye, blah tofu.
What to do with that little bit of leftover lentil soup? Turn it into a pasta dish that combines that kid-loving tomato sauce flavor with this popular vegetarian legume.
Here's a quick yet tasty way to make gravy at the last minute even when you don't have broth. Bouillon is one handy lifesaver -- whether beef, chicken or vegetable-based, it's all good!
This is a classic Greek condiment that's served with everything from falafel to gyros, but it complements just about any American food beautifully too. The cucumber is especially cooling and refreshing with spicier foods.
This recipe makes two omelets. You can easily prepare these at the same time if you can handle two pans at once, or you can make one at a time and reuse the pan for the second one.
These Greek meatballs make enough for a family of 4, with 6-8 leftover for the next day’s lunch. Whip up a little of this easy tomato sauce and you’ve got lunch-meatball sandwiches in a flash. Delicious served with Greek bulgur and Gravy in 1-2-3 too.
This salad is so adaptable -- no fresh tomatoes? Use canned. Don't like green onions, feta cheese or black olives? Drop 'em or sub 'em out with green olives, pickles, diced salami or a cheese of choice.
It’s hard to decide what’s best about this pizza recipe—the sophisticated update of a classic favorite, or the fact that it only takes 5 minutes to prepare! Feel free to sub the fresh Roma tomatoes with anything on hand: cherry tomato halves, canned—even traditional sauce.
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