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.
This recipe is reprinted with permission from The Chili Cookbook: A History of the One-Pot Classic, with Cook-Off Worthy Recipes from Three-Bean to Four-Alarm and Con Carne to Vegetarian by Robb Walsh, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Carol Baugh of Guilford, Conn., is on a mission to eat in a more healthful and calorie-friendly way. Because of our go-light theme, we asked her to share her tasty recipe for steak tacos, which can be done with shrimp, chicken, or assorted vegetables. And since you’re using store-bought fresh salsa, this is terrifically easy. […]