Tagines are great winter meals. This one has meatballs that cook in a spicy sauce, that includes all the best of middle eastern spices, like cumin and cinnamon. If you are up for a twist on a traditional meatball dinner, serve this morrocan version meatball tagine with cous cous for a deliciously different weeknight meal.
Have you ever made a pasta dish where you cook the pasta in the sauce itself? The advantage of this method is the pasta absorbs so many good flavors, instead of just pouring the sauce on top and coating it. This is a relatively simple sauce and the spinach adds great color and a deep flavor – I always add extra spinach, to get the extra veggies in and make this a full dinner. (Adapted from Cooking Light)
Sometimes the best pasta dishes are the simple ones, with a few powerful ingredients. This dish uses anchovies, which impart a deep (but not fishy flavor) and lots of garlic and some pepper flakes for a kick. The spinach and the breadcrumbs add some additional brightness and crunch. And the best thing is, you can throw this pasta dinner together in the last minute.
I love a good Raamen bowl, especially on a winter evening. This homemade version with the warm flavors of coconut milk, curry paste and shitake mushrooms, the crunch of bok choy and snow peas along and their bright colors, makes for a both delicious and beautiful dinner. You can pick your favorite protein for this bowl: for a vegan version, use tofu, or add shredded leftover chicken or thinly sliced beef.
This recipe and is so simple and easy, you will not believe how delicious it is when it comes together. Something about combination of lentils and spinach, and of course, the soft egg on top, makes this vegetarian meal feel both filling and indulgent. (Adapted from Martha Stewart)