Rice bowls are starting to be a big thing these days, and there's a good reason. Take something a little saucy, something with some great texture, something with protein or some bite to it, arrange on top of rice, add the condiments of your choice, and enjoy your healthy, delicious, and filling meal! And you can keep all the components in the fridge for easy assembly whenever you like.
Here we have a burrito/fish taco hybrid. Start with healthy brown rice, top with some black beans that are simmered with aromatics that really bring out their great flavor and texture, toss in some beautifully-spiced roasted butternut squash cubes, place a piece of crispy, pan-seared tilapia seasoned with Vanns Organic Taco Seasoning on top, then add not one but two kinds of fresh homemade salsa.
Note: You can use the same broiler method for a great roasted tomato salsa -- keep the amounts of ingredients the same, substituting tomatoes for tomatillos, and then add some lime juice at the end while blending, starting with 2 tsp. and adding more to taste.
Pico de Gallo:
To Assemble the Bowls:
Put ⅓ cup cooked brown rice at the bottom of each bowl. Add ⅓ cup of black beans to each, followed by a good scoop of butternut squash. Place ½ filet of tilapia on top of each bowl. 1-2 Tbs. of pico de gallo goes right in the middle, with a drizzle of tomatillo salsa on the fish. Serve with salsas on the side for even more flavor, with your hot sauce of choice if you want!
These falafel sandwiches are straight-up amazing. The falafel is flavorful, crisp, and light, so good that even by itself it’s a wonderful thing.
There are chili recipes that have been handed down from generation to generation, kept locked away in boxes and in the minds of the people in on the secret. There are chili recipes that require hours and hours of work and combinations of mysterious flavors that unite to form something considered by its makers to be the absolute perfect chili.
These are the cookies that you should add to your stable of Christmas cookie recipes this year. You probably have most of the bases already covered - the classic iced sugar cookies, the beautifully spiced gingerbread, the buttery, crumbly shortbreads, the jam-filled thumbprints.
Have you ever heard of sumac? If you live in the American South, you may think of it as a weed. But hopefully after making this recipe, you will now think of it as a delicious weed.
There’s a small restaurant chain in Los Angeles called Zankou Chicken that is well known for its super secret chicken shawarma recipe, which is crispy and juicy and beautifully spiced and comes with a crazy-good garlic sauce that will make your breath reek for at least the next few hours if not days.
Father's Day is coming up this weekend, and you know what that means -- big, tasty breakfast time! If you're going for a savory situation, with bacon, eggs, toast, and whatever else Dad loves, this is a great recipe to add a touch of sweetness to the end.
Subtle hints of classic pumpkin pie spices complement the sweet squash undertones of this perfectly-sweet pumpkin cheesecake.
Both of these recipes are kind of magical -- they take super simple ingredients like water, flour, butter, salt, and Vanns Smoked Spanish Paprika and turn them into beautiful, impressive golden brown focaccia and a deeply orange-red, perfectly flavored smoked paprika butter to be spread on top. It makes a great appetizer for any occasion, but be careful that your guests don’t fill themselves up on it! It’s a little bit addictive.
This is it, folks. This is the perfect, unexpected, amazing vegetable soup, adapted from Michael Solomonov’s beast of a cookbook Zahav. This recipe is the perfect example of his brilliant and unusual use of commonplace spices and other ingredients.