5 veggie-based recipes to try this week
This week's recipe roundup makes use of seasonal produce in a variety of ways. Think chopped salads, zoodles, bruschetta and more.
(6) updates to this series since
Five-spice powder gives a pungent, aromatic flavor to stir-fried vegetables. The powder is a mixture of five ground spices usually consisting of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. It adds the exciting flavors of Chinese cuisine to this simple vegetarian dinner.
As the outdoor heat continues, what could be better than these garlic-scented toasts topped with ripe, sweet tomatoes and creamy mozzarella cheese? I know, a drizzle of pesto. So good and Seriously Simple.
You’ll end up with more peanut sauce than you need in this zucchini noodle recipe, and that’s a good thing! It makes a great dip or stir-fry sauce.
Panzanella feels like an ode to summer. The classic Tuscan salad was originally created to use up stale bread, because why would you want to throw away leftover bread when you can make something delicious?
The watery tomatoes and cucumbers available in most American supermarkets can be too bland for making delicious Mediterranean-style chopped salads. But this trick coaxes out flavor.
What's summer without an ice cream sandwich? You can of course buy store-bought ice cream sandwiches. But AP food writer Katie Workman says homemade is easy and fun and lets you customize your ice cream sandwiches any which way.
One week after a deadline passed for mutinous soldiers in Niger to reinstate the country’s ousted president or face military intervention, the junta has not acquiesced.