Tasty Lentil Tacos - Review by PAMELA D. aPROpos of nothing ...
A taco tip that has never been better than for this recipe...I use whole romaine leaves for the lettuce in tacos. Hold leaf in hand, add fillings, then fold and set into taco shell. Works especially well with flat bottomed hard shells. Even after your shell breaks the lettuce helps hold your filling all together. Also keeps shell from getting soggy. This recipe is worthy of the glowing reviews.
I usually make a from scratch version of this but I admit I love Taco Bell taco seasoning so this is a perfect use of their taco kit. I do sub beef broth for chicken and triple the garlic.
Black bean soup sizzles in this spicy, Caribbean-inspired version combining mangoes and bananas with onions, garlic, coconut milk, hot pepper sauce, cumin, and ginger.
A tasty, filling version of a classic Mediterranean salad with chickpeas, tomatoes, cucumber, and onions tossed with Parmesan cheese, herbs, olive oil, and balsamic vinegar.
This flavorful, vegetarian curry is made with carrot, yam, red potatoes, tomatoes, and cauliflower.
This marvelous sauce is the reason you grow your own tomatoes. Dice a few and add minced garlic, fresh basil and the best quality olive oil you can buy. Let the heady mixture rest at room temperature for a few hours, then toss with hot pasta.
Green tea powder, also called 'matcha,' is mixed with vanilla ice cream for a quick treat.
Korean sweet potato noodles are tossed with a delicious combination asparagus, carrots and shiitake mushrooms. Perfect as a side dish or even as a meal.
Korean-style spicy pancakes made of kimchi in an egg and flour batter, served with a snappy dipping sauce, are great for using overly-fermented kimchi.
Make any day a special occasion with this divine lobster bisque -- lobster tail with scallions, carrots, tomato puree, sherry, and cream, seasoned to perfection with nutmeg, whole peppercorns, and fresh tarragon.