This risotto is a great fall recipe and it is delicious. The sage adds to the flavor of the season without overpowering the delicacy of the rice.
This is a hearty meal for a cool winter evening. It makes a lot of food and is fine served plain.
The first time I made this I did not put as many spices in it, only red curry paste. Afterwards I added the other spices and it made all the difference. I also use Rao’s Arribiatta for the tomato sauce.
This is a very tasty substitute for mac and cheese lovers but does not have the creamy fat consistency of cheese. It does have a lot of flavor though. We ate this with grilled zucchini on the side and it was a nice combination of textures.
The lemon juice and tahini makes a tart contrast to the smokiness of the mushrooms and spinach and tastes delicious.
Traditionally in my family we called this dish tourlou-tourlou.
This dish is way more delicious than we thought it would be. We actually went back for seconds (especially since it was pretty low-cal).
I don’t know if this compares with the pad thai we get at our local Thai restaurant, but it’s pretty good. I think that they put some fish sauce in their pad thai.
This dish is traditional in greek cooking without the cabbage and with ground beef, and butter instead of oil. It is a family favorite that we converted to vegan
Top off this dish with a tbsp of parmesan cheese. Use a rounded pasta like shells or orecchiette. We used conchiglie this time.