This is a great pantry pasta that you can pull together in no time, with ingredients that you likely have sitting around in your house. I love the salty and spicy ingredients here, like capers, olives, anchovies and red pepper flakes, that give this pasta its kick. Feel free to include your own additions or take out those that don’t suit you.
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.
For those of you who are wrapped up in the instant pot/pressure cooker craze, this recipe is for you. It turns dry chick peas into creamy deliciousness in just 25 minutes (even at altitude). Lemon zest, Mediterranean spices along with artichoke hearts and carrots come together for a flavorful tagine that will taste like it was simmering all day long. If you don’t have a pressure cooker, you can substitute canned chick peas. (Adapted from America’s Test Kitchen)
What’s not to love about sausages simmered in a sweet and spicy sauce with peppers and onions? This is a great way to have a “hot dog night” and get lots of veggies in there at the same time. We love to eat these in hoagie rolls, with a side of our favorite baked beans from our cousin Philip.
If you are looking for a delicious meatless fall meal, try this vegetarian chili. It is packed with veggies and warm spices and the bulgur gives it a great meat-like mouth feel. The best part, of course, is the great toppings that everyone gets to choose for their bowl: sour cream, jalapenos, avocados and cilantro. And don’t forget to serve with your favorite cornbread on the side! (Adapted from Moosewood Cookbook)
When I tell my 9 year-old son that we are having meatball minestrone soup for dinner, I get a fist pump… This soup is packed with Italian spices, veggies, noodles, and of course meatballs! This is a hearty “One Pot” meal for all the various eaters in your family – big and small. I like to serve this with crusty bread. Spread some pesto on the bread for an extra treat!