This colorful recipe makes for an impressive presentation at the table, and can serve as a side or the main event on a weeknight with rice or quinoa.
It’s officially October, so happy (almost) Halloween! I’m dreaming of the chilly, dark, spooky nights to come, with a mug of this delicious and simple cider warming my hands. You too? Click the link for the easy recipe.
You won’t find any butter or cream in this flavor-packed, creamy soup, the perfect thing to slow cook while you take care of Trick-or-Treat. Just puree, top with roasted pumpkin seeds from your Jack-o-Lantern, and enjoy a nutritious dinner before you dig into the kids’ candy.
This chicken satay uses Sunbutter in place of peanut butter (or, if you have a seed allergy, pumpkin puree also works), for a believable approximation of the original with a creamy, savory, slightly sweet sauce that’s delicious over rice.
Make the most of the end of peach season with these gluten-free, egg-free meatballs. They’re incredibly flavorful, and everything cooks in one saute pan making cleanup a breeze.
This slow cooker shredded pork earns points for major flavor thanks to lime, garlic, ginger, coconut aminos and honey, and versatility: it’s delicious served over rice, stuffed in a baked sweet potato or used as filling for a taco.
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