Ingredient Substitutions and Variations

While I think this recipe is delicious as is, you can vary the ingredients to suit your tastes, dietary requirements, or what you have on hand. Here are a few suggestions:

• Cheese: Sharp Cheddar gives the best flavor, but you can swap in part Monterey Jack for a milder bite. Avoid using soft cheeses (like cream cheese) or low-moisture blends, which won’t hold up as well in this recipe when baked.
• Jalapeño peppers: For a milder version, you can leave them out or substitute an extra can of green chiles. 
• Onion: Finely chopped green onions or shallots will also work. Just keep moisture content in mind – if they’re juicy, give them a quick blot with a paper towel.
• Add-in: Try a little crumbled bacon. Just don’t overload the mix – you want it to hold together when baked and sliced.

Serving Suggestions

These delicious bites can be served warm or at room temperature. For a more polished presentation, I like to place each square in a paper candy cup. It keeps fingers clean and adds a nice touch for buffet-style serving. Serve them on a tray, alongside other Southern-inspired appetizers for a themed spread. Here are some options:

• Benedictine Cheese Canapés
• Cheese Torte
• Cheese Straws
• Ham and Cheese Biscuits
• Country Ham Spread

And, of course, don’t forget the Mint Juleps!

If you’re planning a Derby Day party, check out Taste the Winning Flavors: Two Kentucky Derby Dinner Menus

Here’s why Robert and I love this recipe, and I think you will, too:

•  Healthy and satisfying. Packed with plant-based protein and fiber, these meatless stuffed peppers keep you full without feeling heavy. The quinoa and garbanzo beans provide a hearty texture, making it a perfect vegetarian main course.
• Layers of flavor. Rosemary and garlic-infused quinoa adds depth, while juicy tomatoes, spicy Serrano peppers, and creamy cheeses create a symphony of savory, herbaceous, and slightly zesty notes. Every bite is balanced and exciting.
• Visually stunning. With vibrant pops of orange, red, green, and yellow, these peppers bring color and elegance to the table. And, as my mom always said, we eat with our eyes first!
• Make-ahead friendly. The filling can be made ahead, and the peppers stuffed in the morning, so all that’s left is to bake them when you’re ready to serve. 

This photo illustrates the ingredients you’ll need to create these delicious stuffed peppers (quantities are provided in the recipe card below):

[Note: Oops! I forgot to include three ingredients in this photo – canned chickpeas (or garbanzo beans), fresh basil, and lemon juice.]

To serve, place a stuffed pepper on a plate and spoon some of the additional stuffing (in the pan) around the side. Garnish with fresh parsley, if desired. For a complete meal, add one of these side dishes that pair well:

• Tomato Cucumber Salad
• Spinach Salad with Lemon Dijon Dressing
• Spinach Salad with Curry Dressing
• Spinach Salad with Lemon Pine Nut Dressing
• Quick and Easy Recipe for Sauteed Asparagus
• Oven Roasted Carrots Recipe
• Best Broccoli Salad Recipe Ever (Note: the dressing on this salad isn’t vegetarian)

Leftover stuffed peppers can be cooled, placed in an airtight container, and refrigerated. They will last up to 4 days. They can also be frozen for up to 2 months.

Reheating Quinoa Stuffed Bell Peppers

To reheat refrigerated peppers, place in a 350-degree f oven for around 20 minutes or until warmed through. Thaw frozen peppers in the refrigerator overnight. 

Here’s why I love Mom’s Avocado and Grapefruit Salad and I think you will too:

• Well balanced flavors. This bright and refreshing salad is a symphony of taste! The slightly sweet celery seed dressing perfectly complements the tangy grapefruit, while creamy avocado adds richness and crunchy red onion provides a contrasting bite.
• Easy to make. No need for any fancy kitchen gadgets – just a sharp knife, a whisk, and a jar for the dressing.
• Customizable. Add or swap out ingredients like orange slices, feta cheese, shallots, or nuts to suit your preferences or pantry staples.
• Visually appealing. This salad is as visually stunning as it is delicious. And, as my mom always said, “We eat with our eyes first!”
• Versatile presentation. Dress it up for a special occasion or keep it simple for a more casual gathering.

Here’s what you’ll need to create this elegant salad (quantities are included in the recipe card below), all of which should be available at your local grocery store:

Citrus Salad Dressing

• Extra virgin olive oil – use a good quality oil for the best flavor.
• Red wine vinegar – adds a tangy kick and balances the sweetness.
• Granulated sugar – adds a touch of sweetness to balance the tart grapefruit.
• Kosher or sea salt – enhances all the other flavors.
• Celery seed – adds a clean, herbal flavor with a subtle hint of celery.
• Dry mustard – adds subtle depth and a bit of spice.

Citrus Salad

• Ripe avocados – buy them firm and let them ripen at room temperature. They’re ready when they yield slightly to gentle pressure. If they’re too soft, the slices will be messy.
• Red and green leaf lettuce – mixing the two creates a lovely color contrast, but you can use one type if you prefer. Make sure the leaves are fresh and crisp.
• Grapefruit sections – feel free to mix varieties—pink, white, or red grapefruits —for extra color. Use juicy, in-season grapefruit for the best taste. Look for them from December through April.
• Red onion – Provides a nice crunch and tang. For a milder flavor, substitute shallots or soak the red onion in water for about an hour to reduce its sharpness.

While this salad is delicious as is, it is also very versatile and the ingredients can be modified to fit your tastes, dietary needs, or what’s available:

• Add/swap the citrus. If grapefruit isn’t in season – or you’re not a fan – use navel oranges, blood oranges, or even clementines. Mixing different citrus varieties also adds a lovely pop of color.
• Use onion alternatives. For a milder bite, substitute shallots or green onions. You can also soak the chopped red onion in water for about an hour to take off that sharp edge.
• Substitute other leafy greens. While red and green leaf lettuce look beautiful together, you can experiment with other lighter greens like butter (Boston) lettuce or baby spinach. These softer greens allow the fresh, tangy flavors of the grapefruit and avocado to stand out while keeping the salad airy and delicate.
• Add toppings. Sprinkling toasted nuts (like almonds, walnuts, or pecans) or crumbled feta can add extra crunch or creaminess.

Follow these easy steps to create a bright, fresh salad your guests will love:

1. Make the Citrus Dressing.
   In a medium-sized jar (or small bowl), combine the olive oil, red wine vinegar, sugar, salt, celery seed, and dry mustard. Whisk until well blended. Cover and set aside to allow the flavors to blend.
2. Cut (aka “supreme”) the grapefruit into sections.
   Use a sharp knife to slice off the top and bottom (“poles”) of the grapefruit. Stand the grapefruit upright on one of the flat ends and carefully cut off the peel, following the curve of the fruit, and removing all of the white pith. Hold the peeled grapefruit in one hand and, using a sharp knife, cut along each membrane to remove the segments. Set these sections aside.
3. Prep the avocado.
   Cut each ripe avocado in half from top to bottom (pole-to-pole). Remove the pit by gently tapping it with the knife blade so it sticks, then twist and lift out. Use a small spoon to carefully scoop out the avocado halves in one piece. Slice each half lengthwise into ½-inch slices.
4. Prep the lettuce.
   Wash and thoroughly dry the red and green leaf lettuce. Tear into bite-size pieces and place in a large bowl. Drizzle in a bit of the dressing and toss lightly, just enough to coat the leaves without drenching them.
5. Assemble the salad.
   Divide the dressed lettuce leaves among 8 to 10 individual plates. Top with alternating grapefruit segments and avocado slices in a pinwheel pattern (or any design you like). Scatter the red onion (or shallots) on top. Lightly drizzle with some of the remaining dressing and serve immediately.

Instead of individual plated salads, here are two other options for serving this citrus salad:

1. Plated on a serving platter – for a buffet or family-style serving.
   Arrange the dressed lettuce leaves on a large serving platter. Top with alternating grapefruit segments and avocado slices in a pinwheel pattern (or any design you like). Scatter the red onion (or shallots) on top. Lightly drizzle with some of the remaining dressing and serve immediately.
2. Tossed – for a more casual approach.
   Place the washed, dried, and torn lettuce leaves into a large bowl. Cut the avocado slices and grapefruit sections into 1-inch pieces and add to the lettuce, along with the chopped red onion. Lightly toss with dressing and serve immediately.

Dressing can be made up to 4 days ahead and refrigerated. Bring to room temperature before using.
 
Earlier in the day, the lettuce can be washed, torn into bite-size pieces, layered with paper towel, and placed in an open baggie in the refrigerator. The grapefruit can also be supremed and the segments placed in an airtight container in the refrigerator.

As mentioned above, Mom loved to serve this salad with her Slow Roasted Boneless Leg of Lamb. I think it’s an excellent combination! Here are some other dishes I’ve also served with this salad:

• Crusted Rack of Lamb
• Pork Chops with Mushrooms
• Slow Cooker Beef Short Ribs
• Roast Beef Tenderloin
• Pistachio Crusted Fish
• Roasted Salmon with Lemon Butter Sauce

I’ve always loved the flavors of pecan pie, and after Thanksgiving one year I was craving an easier way to enjoy those delicious tastes. So, that’s when I created these Chocolate Pecan Pie Bars – a simpler, shareable version of the classic. They were an instant hit with Robert and other testers, and I’m sure they’ll become a favorite in your kitchen, too! Here’s why:

• Deep, complex flavor. The buttery richness of pecans shines through as they bake in a caramel-y batter made with brown sugar, butter, and vanilla – with no corn syrup. Chocolate chips and bourbon take the flavor to the next level.
• Perfect texture. A delightful combination of crunch from the pecans and gooeyness from the filling creates a downright irresistible cookie!
• Well-balanced sweetness. The pie crust base (use my flaky crust recipe, your favorite, or store-bought) balances the sweetness of the topping, giving these cookies a nuanced flavor.
• Big batch, big impact. Depending on how large you cut your cookies, this recipe makes around 4 dozen bars – plenty for gift-giving, larger gatherings, or indulging at home.
• Make-ahead convenience. These bars can be baked up to two months ahead and frozen. They defrost beautifully, tasting just as fresh as the day they were made.
• No special equipment needed. No rolling pins, pie plates, or mixers required – just basic tools and ingredients.

Here’s what you’ll need for these Pecan Pie Bars using pie crust:

• Refrigerated pie dough – Use our Easy Flaky Pie Crust (x2), your favorite recipe, or purchased
• Large eggs
• Light or dark brown sugar – I use light, but dark would work and provide even deeper caramel flavor
• Granulated sugar
• Unbleached all-purpose flour
• Table salt
• Salted butter
• Bourbon – can substitute half and half
• Vanilla extract
• Chopped pecans
• Semi-sweet chocolate chips

Here’s how to create this easy recipe for delicious pecan pie bars:

1. Prep oven and baking pan.
   Preheat oven to 375 degrees. Line a half-sheet ( 10 by 16-inch) pan with parchment paper.
2. Pre-bake crust.
   Remove pie dough from the refrigerator and let sit at room temperature for 15 minutes. Roll into a rectangle that’s an even layer and covers the bottom and slightly up the sides of the pan (around 1/8 to 1/4 inch high sides). Place back in the refrigerator for 30 minutes. Prick bottom of crust all over with a small fork. Line crust with aluminum foil and fill with pie weights. Bake for 15 minutes. 
3. Brush with egg wash; finish pre-bake.
   In a small bowl, whisk together 1 egg and the water to make an egg wash. Set aside. Take crust out of oven and remove weights and foil. Brush bottom with egg wash. Continue cooking (without the weights) for another 5 minutes. Set aside to cool. Leave oven on.
4. Prepare pecan filling – mix dry ingredients.
   In a medium mixing bowl, stir together brown sugar, granulated sugar, flour, and salt. Set aside.
5. Mix wet ingredients; add dry ingredients; place on crust.
   In a large bowl, lightly beat remaining 3 eggs. Stir in melted butter, bourbon (or half and half), and vanilla. Stir in sugar mixture, pecans, and chocolate chips; don’t overmix. Spread filling evenly over baked crust.
6. Bake; cool.
   Bake for 18 to 22 minutes or until the bubbling has subsided and the filling is set. Let cool before cutting into bars. Store in an airtight container in the refrigerator.

I originally created the arugula dressing used in this salad as a twist on a classic green goddess. The bold, peppery flavor of the arugula elevates the dressing to new heights, making it the perfect partner for roasted root vegetables, especially beets. After testing this roasted beet salad on Robert and a few friends, I submitted it to the independent testing group for my second cookbook, “Fresh Tastes,” and it came through with flying colors!

Why This Recipe Works

• Eye-catching. A mix of colors — deep purple beets, red onion, and creamy white cheese artfully arranged atop bright greens —creates a stunning dish.
• Balanced flavors. The earthy sweetness of the roasted beets complements the tangy, peppery flavor of the arugula dressing, while the creamy goat cheese adds a rich, indulgent touch without overpowering the other ingredients.
• Mix of textures. A blend of creamy and crunchy, this salad is dynamic and satisfying.
• Easy to prepare. This roasted beet salad is simple to make with readily available ingredients.
• Make ahead. As with many of my recipes, you can prep the key components – the roasted beets and arugula dressing – several days in advance, making this dish perfect for entertaining.

Here’s what you’ll need to create this elegant salad:

• Arugula Salad Dressing – arugula, green onion, garlic, mayonnaise, sour cream, lemon juice, anchovy paste, fresh tarragon
• Large beets (red) 
• Boston, Bibb or Butter lettuce 
• Crumbled goat cheese 
• Red onion
• Kosher or sea salt
• Fresh ground black pepper

Here’s how to easily make this delicious roasted beet salad:

1. Make the Arugula Salad Dressing.
   Note that the dressing tastes best if made 24 hours before serving, to allow the flavors to blend.
2. Preheat the oven to 375 degrees. 
3. Prep beets.
   Wash the beets and trim off the ends. In a large piece of aluminum foil, place 2 beets side by side and fold foil edges together tightly to make a packet; repeat with remaining beets and foil. 
4. Roast beets.
   Place the foil packets in the preheated oven directly in the oven the middle rack with the seam side up (this keeps any beet juice from dripping into your oven). Bake for 45 minutes to 1 hour, or until soft in the center. To test, remove one beet from the oven, and carefully open the foil just enough to pierce the beet with a fork.
5. Cool beets; peel, and cut.
   Remove beets from the oven and set aside cool. When the beets are cool enough to handle, peel and cut each beet into 8 wedges of even thickness. 
6. Plate salad.
   Divide lettuce among 6 salad plates. Place beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Drizzle with some of the dressing, passing the rest on the side. 

While I love this salad as is, you can vary it to match your lifestyle, tastes, or dietary issues. Here are a few suggestions:

• Substitute feta cheese or blue cheese crumbles for the goat cheese. I would recommend using less, as these two cheeses have stronger flavor than feta.
• Add toasted chopped nuts (walnuts, pistachios, pecans, or pine nuts) to add even more crunch.
• Experiment with other dressings, like a balsamic or lemon-dill vinaigrette.
• Place fresh herbs (like fresh dill or thyme sprigs) inside the foil packet when roasting the beets.

Faster version: If you don’t want to roast the beets, many major grocery stores sell already roasted beets. I have found them in the produce section of my store.

This salad is versatile and can be enjoyed as a side dish, a light lunch, or a main course.

As a main dish, pair it with one of these soups:

• Creamy Ginger Carrot Soup
• Tomato Basil Bisque
• Butternut Squash Soup
• Fresh Green Pea Soup
• Carrot Vichyssoise Soup
• Cold Potato Leek Soup

And, when serving as a side salad or first course, here are a few suggested main dishes:

• Grilled Ribeye Steak
• Roast Beef Tenderloin
• Pork Chops with Mushrooms Sautéed with Bourbon
• Grilled Chicken with Caramelized Red Onions

Why this recipe works

Here’s why I love this new version and think it’s the best green bean casserole recipe!

•  Tender (not mushy) green beans. Steaming fresh green beans and then dunking them in an ice-water bath preserves their vibrant color and crisp texture.
• Flavorful cheese sauce. A creamy, cheesy sauce infused with lemon zest, sherry, and sour cream adds depth and richness.
• Lightly caramelized onions. Sautéing onions to a light golden brown before adding to the cheese sauce adds a subtle touch of sweetness.
• Crispy shallots. Golden-brown, crispy shallots provide a delightful crunch and savory flavor to the casserole’s topping.
• Perfect for your holiday table.
  • Make ahead. Prepare the components in advance and assemble just before baking.
  • Flexible cooking method. Choose from baking, slow cooking, or stovetop cooking to suit your needs.

Here’s all the ingredients you’ll need to create this crowd-pleasing dish (details including quantities are included in the recipe card below):

• Fresh green beans – you can substitute frozen if you can’t find fresh
• Butter – I use salted, but you can use unsalted
• Yellow onion
• Garlic cloves – can substitute garlic powder
• All-purpose flour
• Whole milk – you could substitute 2%
• Sharp Cheddar cheese
• Sour cream 
• Dry sherry, optional
• Lemon zest
• Crispy shallots – I love the combination of these shallots with green beans. You can substitute purchased crispy onions, but the flavor won’t be quite as good!
• Panko breadcrumbs – can also use homemade
• Fresh parsley
• Paprika
• Kosher or sea salt
• Ground black pepper

Preparing all the components of the recipe – green beans, sauce, topping – is the same no matter what method you choose to finish the casserole (baking, stovetop, or slow cooker). Here’s a step-by-step overview of what you have to do to create the baked version of this delicious green bean casserole (directions for other cooking methods are included in the next two sections below):

1. Prep oven and casserole dish.
   Preheat oven to 350 degrees. Grease a 2 to 2 1/2-quart baking dish (for photo, I used an 8 by 12-inch oval dish).
2. Prep green beans.
   Steam green beans until crisp-tender; place in an ice water bath to stop the cooking. Drain, and pat dry with paper towel. Set aside.
3. Cook onions and garlic for cheese sauce.
   In a large skillet or sauté pan, melt 2 tablespoons of the butter over medium heat. Add chopped onion, season with salt and pepper, and cook, stirring often, for 2 minutes. Add garlic and continue cooking, stirring often, until onion is soft and beginning to turn a light brown color. 
4. Make a white sauce.
   Reduce heat to low, add flour, and cook for 3 minutes, stirring constantly. Slowly stir in milk until absorbed and smooth. Increase heat to medium-low and continue cooking, stirring constantly, until the sauce thickens. 
5. Finish cheese sauce; add green beans.
   Stir in cheese and cook, stirring constantly, until the cheese is melted and the sauce is smooth.  Remove sauce from heat and stir in the sour cream, sherry, and lemon zest. Season to taste with salt and pepper. Stir in beans and spoon mixture into the prepared baking dish.  
6. Make topping; bake casserole.
   Melt the remaining 1 tablespoon of butter and toss with shallots, bread crumbs, parsley, and paprika.  Sprinkle evenly over top of casserole.  Bake until bubbly hot and browned on top, around 20 minutes.

To finish the casserole in a slow cooker:

1. Follow the directions above through Step 5, and instead of putting green bean mixture in a baking dish, place it in a slow cooker.
2. Cover and cook on high for 2 hours. 
3. Shortly before serving, prepare the topping (Step 6 above), place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly.
4. Spoon green beans into a shallow serving dish and top with hot topping.

To finish the casserole on the stovetop:

1. Follow the directions above through Step 5, and instead of putting green bean mixture in a baking dish, leave them in the skillet or sauté pan.
2. Bring mixture to a simmer over medium-low heat and cook until warmed through, around 15 minutes.
3. Shortly before serving, prepare the topping (Step 6 above), place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly.
4. Spoon green beans into a shallow serving dish and top with hot topping.

Yes, it can be prepared earlier in the day, or up to 3 days ahead:
 
To prepare the green bean casserole earlier the same day: follow the directions through placing the green bean and sauce mixture into a baking dish. Cover with plastic wrap or aluminum foil, and refrigerate. When ready to bake, bring the casserole to room temperature, assemble the topping, and sprinkle on top of the beans. Bake per the recipe directions.
 
To prepare up to 3 days ahead: Prepare the green beans and cheese sauce but don’t combine. Store them separately in airtight containers in the refrigerator. When ready to bake, bring both components to room temperature, stir together, and spoon into prepared baking dish. Assemble the topping and sprinkle on top of the beans. Bake per the recipe directions.

Here’s all you need to prepare this delicious soup, all of which should be available in your local grocery store:

• Eggplant – see the Tip below for my recommendations on what type of eggplant to use
• Yellow onion 
• Garlic cloves
• Fresh tomatoes – any type of tomato will work. If fresh tomatoes aren’t in season, for more flavor substitute canned diced tomatoes, drained 
• Fresh thyme 
• Fresh chives
• Vegetable broth – I recommend using Better Than Bouillon brand (or homemade!)
• Extra virgin olive oil
• Red wine vinegar 
• Kosher salt
• Fresh ground pepper

Here’s all you have to do to make this easy recipe:

1. Preheat the oven to 450 degrees. 
2. Prep eggplant.
   Place eggplant in a large mixing bowl and add salt, pepper, and 1 1/2 tablespoons olive oil; toss the eggplant to coat. Divide the eggplant between 2 large roasting pans (9 by 12-inch works well) or place on one large rimmed baking sheet (like a half-sheet pan). Spread eggplant pieces evenly in one layer so they aren’t crowded.
3. Roast eggplant.
   Roast for 20 minutes, stirring two to three times, until soft and well browned. Remove from oven and set aside.
4. Cook onion, garlic and tomatoes.
   While the eggplant is roasting, heat the remaining 1 1/2 tablespoons of olive oil in a medium stockpot or dutch oven over medium heat. Add the onion, garlic, and tomatoes and cook, stirring occasionally, for 8 to 10 minutes or until the onion is soft. 
5. Add eggplant, herbs, and broth; simmer.
   Stir in the roasted eggplant and cook for 5 minutes. Add the thyme, 1 tablespoon chives, and 3 cups vegetable broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until eggplant is very soft, around 10 to 12 minutes.
6. Stir in vinegar; purée.
   Remove from heat and add vinegar. Let sit for around 2 minutes, then purée with an immersion blender. Alternatively, cool soup for 5 to 7 minutes, and then transfer to a blender or food processor in batches and purée until smooth. Return soup to pot and season to taste with salt and pepper. Stir in more vegetable broth (up to 1 cup) if soup is too thick. 
7. Heat and serve.
   Heat over medium-low heat, stirring frequently. Spoon into individual bowls, garnishing with remaining 1 tablespoon chopped chives. 

This Eggplant Soup recipe can be served as either a first course or a main course. For the latter, I recommend pairing it with one or two of these sides:

• Easy Spinach Salad Recipe With Zesty Curry Dressing
• Chopped Apple Pecan Salad Recipe with Feta Cheese
• Easy Spinach Salad Recipe with Lemon Pine Nut Dressing
• Quick Homemade Drop Biscuits – Easy Recipe!
• Parsley Parmesan Crostini
• Quick Herb Bread Recipe
• Quick Herb Bread Recipe
• Italian Popovers

My mom was a firm believer in make-ahead entertaining. She always swore by prepping dishes in advance, not just to reduce pre-party stress, but to be able to spend party time with her guests. These mini tarts were a go-to favorite appetizer for this very reason – you can whip them up months in advance and bake them straight from frozen. They’ve become a signature dish of mine too, and I always keep a batch stashed in the freezer for those last-minute get-togethers!
 
In addition to make-ahead convenience, here’s what makes this cheesy appetizer recipe stand out:

• Unique flavor. The combination of creamy cheese, savory curry, and tangy chutney is unexpected and delicious.
• Easy and customizable. This recipe is freezer-friendly and uses store-bought puff pastry for convenience. Plus, you can experiment with different types of cheese and/or chutney to match your taste (see recommendations below).
• Elegant presentation. These mini tarts are perfect for a party or potluck because they look impressive and are easy to eat.

To make these mini tarts, you’ll need the following ingredients:

• Cream cheese – I think regular is best, but you can substitute low fat if needed
• Sharp Cheddar cheese
• Garlic
• Curry powder – I recommend Madras curry
• Mango chutney – often under the name “Major Grey’s” it may or may not say “mango”
• Green onions
• Cayenne pepper
• Worcestershire sauce
• Kosher salt
• All-purpose flour, for rolling pastry
• Frozen puff pastry

In addition to the above ingredients, you’ll need the following equipment:

• Electric Mixer with whisk attachment
• Rubber spatula (for scraping down the sides of the bowl)
• Rolling pin and mat
• Large sharp knife
• Mini muffin tins
• Mini tart tamper (recommended but not required)
• Measuring spoons and cups

Here’s how you create these little bites of deliciousness:

1. Mix cream cheese.
   Using an electric mixer with a whisk attachment, mix the cream cheese until smooth, around 2 to 3 minutes.
2. Add the Cheddar, garlic, and curry powder and blend well.
3. Add remaining filling ingredients.
   Chop up the large pieces in the chutney and add to the cheese mixture along with the onions, cayenne pepper, and Worcestershire sauce. Mix well. Season to taste with salt. Set aside.
4. Cut puff pastry into squares.
   On a lightly floured surface roll out one piece of puff pastry into a 12-inch square. Cut into 2-inch squares.
5. Press squares into small mini-muffin tins and prick with a fork.
6. Fill squares and freeze.
   Spoon 1 teaspoon filling into the center of each square. Cover with saran wrap and freeze tarts in the tins.
7. Bake.
   To bake the tarts, preheat the oven to 400 degrees. Remove tarts from the freezer and bake in the tins for 15 to 18 minutes or until puffy, bubbly and the pastry is golden brown.
8. Let sit; serve.
   Let tarts sit in tins for 1 minute, then remove to a serving platter and serve warm. Note: they will puff up during baking, then collapse somewhat when removed from the oven. This is normal!

This quick and easy sautéed asparagus recipe has been a staple in my kitchen since I learned to cook it in middle school. And, here’s why I think deserves a permanent spot in your repertoire, too:

• Busy day dinner hero. Short on time? This recipe comes to the rescue, delivering a delicious side dish in under 10 minutes. Minimal effort for maximum flavor!
• Endless customization. You can easily make this recipe your own. Add toasted breadcrumbs, chopped nuts, or a burst of freshness with chopped tomatoes. (See more recommendations below.)
• Versatility. This side dish can take most any main dish to the next level. Enjoy it with chicken, pork, fish, or shrimp (see suggestions below).
• Beat the heat. Skip the oven and keep your kitchen cool on hot days. This recipe is cooked on the cooktop.
• Kid-friendly. Let your kids get involved with tasks like snapping the asparagus ends, stirring, or adding the final garnishes.
• Healthy and delicious. Asparagus is packed with nutrients, making this a guilt-free and flavorful side dish. This versatile vegetable is a great source of vitamins A, C, E, and K, as well as folate, fiber, and antioxidants.

You only need 3 ingredients to make this easy sauteed asparagus recipe:

• Fresh asparagus spears. See tips for selecting asparagus below.
• Cooking oil. Any kind will work – canola, vegetable, avocado oil, extra virgin olive oil, etc.
• Seasoned salt. The original recipe calls for Lowry’s Seasoned Salt. Nature’s Seasons and Janie’s Krazy Mixed-Up Salt also work well.

Here’s how easy it is to sauté asparagus:

1. Wash, dry asparagus.
   Wash asparagus under cold running water and pat dry with paper towel.
2. Remove tough ends.
   Asparagus spears have a tough part that needs to be removed before cooking. Grab the tough end (not the tip) with one hand (between your thumb and first finger). With your other hand, grab around the middle of the stalk and gently bend the tip end downward, holding the tough end still. The spear will snap in two at the right point, where the tough part stops. Discard tough ends.
3. Cut asparagus.
   Cut asparagus spears on the diagonal into 1 to 1 1/2-inch long pieces.
4. Cook asparagus on high.
   Place asparagus pieces in a large skillet. Sprinkle with seasoned salt, then oil. Shake the skillet to coat the asparagus pieces with the oil. Cover and place over high heat. Once it begins to sizzle, shake the pan and cook for 1 minute
5. Reduce heat.
   Turn the heat down to low (it should still be sizzling). Keep it covered and cook, shaking the pan occasionally,  for an additional 2 to 3 minutes or until crisp-tender.
6. Serve.
   Spoon hot asparagus into a serving bowl, or onto a serving platter or individual dinner plates. Serve immediately.

While sautéed asparagus is delicious as is, you can make it your own by adding additional ingredients when cooking and/or adding a topping. Here are a few ideas:

Variations

• Substitute sesame oil for the cooking oil and sprinkle cooked asparagus with a dash of soy sauce and toasted sesame seeds.
• Add chopped garlic or shallots to the asparagus when cooking.
• Toss cooked asparagus with fresh lemon juice and/or lemon zest.

Topping ideas

• Balsamic vinegar and crumbled feta cheese.
• Toasted breadcrumbs, Parmesan cheese and chopped nuts.
• Chopped fresh tomatoes, chopped shallots, and fresh herbs.
• Chopped hard-boiled eggs, chopped green onions, and fresh herbs.

Sautéed asparagus is a versatile side dish that can complement a wide range of main dishes. Here are a few of my favorites:

• Air Fryer Fried Chicken Breasts
• Grilled Chicken with Rosemary Dijon Marinade
• Pistachio Crusted Fish
• Spinach Stuffed Salmon
• Salmon Patties
• Spicy Dry Rubbed Pork Tenderloin
• Baked Shrimp with Breadcrumb Topping

I’ve always been a sucker for the warm embrace of a good curry. Over the years, I’ve experimented with countless vegetable combinations, each offering a unique twist on this classic comforting dish. Today, I’m sharing my go-to version; I’m especially fond of the combination of curry, ginger, and coconut milk in this recipe. Actually, the beauty of this recipe lies in its flexibility – so here’s an overview of why I think you’ll love this Mixed Vegetable Curry:

• Fresh flavors. Our recipe emphasizes using fresh, seasonal vegetables that retain their pronounced flavors, vibrant colors, and a slightly crunchy texture,
• Warm and comforting. The combination of creamy coconut milk and aromatic spices like Madras curry powder and turmeric creates a warm and comforting dish that’s not overly heavy or rich.
• Packed with nutrients. This curry is loaded with essential vitamins, minerals, and fiber thanks to the fresh vegetables and chickpeas, making it a great way to enjoy a satisfying and healthy meal.
• Easy to make. Clear, concise instructions and helpful tips make cooking curry easy for all levels!
• Easily customizable. Feel free to adjust the ingredients to your taste, dietary needs, or what you have on hand. A variety of vegetables work well in this dish.

Here’s what you’ll need to create this mixed veg curry. This list is long, but all these ingredients should be available at local grocery stores (details, including quantities, are in the recipe card below):

• Olive oil
• Yellow onion
• Fresh ginger
• Garlic
• Vegetable broth
• Canned coconut milk (light or regular) – Full-fat coconut milk will yield a richer curry, while light coconut milk will be lighter in calories and fat.
• Curry powder – I recommend Madras
• Ground cumin
• Ground turmeric
• Cayenne pepper (optional)
• Sweet potatoes or butternut squash
• Cauliflower
• Red or orange bell pepper
• Carrot
• Zucchini
• Canned chickpeas (garbanzo beans)
• Fresh baby spinach
• Fresh cilantro (optional)
• Lemon juice
• Kosher salt
• Ground black pepper

For serving: Cooked brown rice, basmati rice, or brown rice-quinoa mixture.

Here are a few suggestions on how to serve this delicious Mixed Vegetable Curry:

Buffet or family style:

1. Place curry in a large serving bowl and garnish with additional chopped fresh cilantro.
2. Serve cooked brown rice, basmati rice, or brown rice-quinoa mixture in a bowl on the side.
3. Can also add a basket of warm Indian bread (Naan).

Plated:

1. Place around 1/3 cup cooked brown rice, basmati rice, or brown rice-quinoa mixture in a shallow bowl or on a dinner plate.
2. Top with vegetable curry.
3. Garnish with additional chopped fresh cilantro.
4. Pass a basket of warm Indian bread (Naan).

As mentioned previously, this delicious curry recipe is extremely versatile and can be modified to suit your tastes, dietary needs, or what you have on hand. Here are a few suggestions for different vegetables and other ingredients:

• Add green beans, green peas, or baby corn.
• Add chopped russet potatoes.
• For a bit more spice, add green chillies – 1 tablespoon chopped jalapeno or serrano pepper.
• Amp up the sauce flavor even more by adding 1/2 teaspoon coriander powder.
• Substitute green bell peppers for the red or orange.
• Substitute broccoli florets for the cauliflower and serve over cauliflower rice.