Cheese is basically the most expensive of the ingredients here, and even without especially savvy pre-ordering in bulk, I am able to make this and a side vegetable for 140 people for under $200, which is not too shabby.
Ground meat combines with tomatoes, spices, raisins, olives, chilis, corn, wine and cheese, then it’s topped with cornbread.
This is a recipe for ambitious home cooks: there are multiple steps, and you’ll dirty a sauté pan, a sauce pan, and a paella pan—if you have one. You’ll chop, sauté, and grill. And, the payoff is huge.
The confluence of lightly charred shrimp with crunchy cabbage slaw and an audacious amount of hot sauce is my idea of the perfect warm-weather meal.
Faith and Chris are big believers in loading your quesadilla up with all the veggies you love, so make these your own. Serve with your favorite salsas (homemade or store-bought, we don’t care). The idea is just to have fun together.
With its hearty beans, this casserole is a filling vegetarian main dish. But if you want to make it even heartier for non-vegetarians, add cooked diced chicken or pork — or cooked ground beef.