Peruvian Quinoa Stew (Ají de Quinoa)
Ají de Quinoa is a flavorful Peruvian stew that pairs two iconic Andean ingredients, quinoa and potatoes, in a rich peppery quesillo-based sauce. The sauce is typically made with Peruvian yellow peppers, called ají amarillo. However, since they can be difficult to find outside of Peru, this recipe uses orange bell peppers, a touch of […]
Pan-Roasted Mushrooms Over Cheesy Polenta
This vegetarian dish of pan-roasted mushrooms over cheesy polenta can be served as a hearty winter meal for a small group or as an elegant first course for a larger gathering
Pearl Barley with Butternut Squash, Kale, & Cheese
This harvest meal uses pearl barley in place of risotto for a nutty base that can balance out an assertive hard cheese
Conchiglie and Spring Vegetables with Pork, Cheese, & Bread Crumbs
Conchiglie, a short, wide tube pasta, works well with the chunks of pork, spring vegetables, and crumbled cheese in this light-yet-hearty pasta dish
Mushroom Risotto with Truffled Pecorino
This creamy risotto comes to perfection with the addition of earthy mushrooms and flavorful pecorino
Goat Cheese & Summer Veggie Lasagna
This recipe substitutes tangy Vermont Creamery goat cheese for the usual ricotta to make this vegetable lasagna bright, summery, and delicious
Lavash Pizza with Zucchini & Gorgonzola
Grilling lavash guarantees a crispy crust—no dough rolling required
Butternut Squash, Walnut, and Blue Cheese Ravioli
Fall flavors of sage and butternut squash come together in blue cheese ravioli punctuated with toothsome walnuts and coated in toasted brown butter sauce
Smoked Salmon Goat Cheese Tortelli
With such a flavorful, robust filling, a light cream sauce of lemon and fresh pepper is all these Smoked Salmon Goat Cheese Tortellini need for dressing
Poole’s Macaroni Au Gratin
Mild cheddar, sharp Grana Padano, and nutty Jarlsberg create a well-rounded flavor in Ashley Christensen’s Macaroni au Gratin, a favorite at Poole’s Diner
