Rajma is a Northern Indian favorite comfort food. This version is made with no onions and no garlic, making it a Jain vegetarian and Buddhist friendly option.
Sweet Corn and Zucchini Soup
This Sweet Corn and Zucchini Soup is the perfect fall soup recipe, with a complex but delicate flavor made from just a few simple ingredients.
Peach, Green Chile and Corn Salsa (Colorado Salsa)
I consider this to be “Colorado Salsa” as it’s a celebration of the three quintessential fall crops of this state- Palisade peaches, Pueblo (or Hatch!) green chiles, and Olathe sweet corn.
Blue Corn Fried Ravioli
Served with a simple red sauce, these blue corn fried ravioli are a delicious southwestern spin on this classic dish. A great way to use up leftover blue corn meal!
Hatch Chile Horsey Sauce
This Hatch Chile Horsey Sauce is a cold summer dip with myriad amazing uses- a dip for chips, crackers, and all manner of veggies; served with fish; a spread for sandwiches and so much more!
Broccoli Cheese Bread
Cream cheese, butter and sharp cheddar conspire together to make this broccoli cheese bread an instant hit wherever it goes!
Black Eyed Pea Burgers
These supremely satisfying black eyed pea burgers feature mushrooms, green peas, and the perfect blend of spices for a delicious twist on the traditional veggie burger!
Mediterranean Tofu Scramble
Mediterranean tofu scramble- a hearty and savory vegan breakfast loaded with marinated artichokes, red bell peppers, and mixed olives. A healthy and protein-packed way to start your day!
Chinese-Style Egg Drop Soup
You’ll forget all about take-out when you make this easy and authentic Chinese-style egg drop soup!
Mom’s Banana Bread
This light, cakey and perfectly sweet banana bread recipe is a classic in my family! It’s killer served for breakfast or a snack, generously spread with butter or cream cheese.
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