Pancakes take a savory turn with this almond and cornmeal version topped with black bean salsa and a drizzle of cilantro-infused yogurt.
This slow-cooker version of the Middle Eastern classic is given a twist with ras el hanout, a North African spice blend that can include ginger, anise, cinnamon, nutmeg, peppercorns, cloves, cardamom, nigella, mace, galangal, turmeric and dried flowers such as lavender and rose.
Top flatbread with sweet-and-savory chicken breast for a tasty low-fat, high-protein dish.
Roasted chickpeas seasoned lightly with curry powder make a crunchy topper for this orange-infused salad.
This rustic tart full of baby greens and tangy goat cheese will have even the most devoted turkey eaters clamoring for a slice. Assemble the galette up to 24 hours in advance and bake just before serving.
The classic shrimp cocktail gets a twist with a spicy, fresh Mexican pico de gallo and baked homemade sweet potato chips.
Our peri peri-roasted chicken employs Portuguese cooking techniques but uses African ingredients. You'll love the tangy, spicy sauce served alongside sweet potatoes and kale.
This vibrant salad uses zucchini thinly shaved into ribbons using a vegetable peeler, but if you have a spiral slicer, you can use that instead. Chipotle chile peppers add a smoky heat to the yogurt-based dressing, and crunchy pumpkin seeds and creamy feta top it off for a medley of flavors and textures.
A meal version of the popular dip, this salad is packed with tasty layers such as crisp lettuce, olives, cheese and avocado. Canned black beans add a source of protein without having to cook – for a twist, try mixing them with corn kernels for extra sweetness. You can use corn from the cob or frozen and thawed corn.
Golden chickpeas and cauliflower give this salad a rich, earthy taste that matches well with the nutty quinoa.
This Asian-inspired recipe uses boneless chicken breasts, but boneless chicken thighs work just as well. If you want to give the dish a spicy spin, add one serrano hot pepper to the mixture before freezing; cook the pepper in the sauce then remove and discard it before serving.
This Italian antipasto is filled with artichokes, roasted peppers and pepperoncini- all tossed together in a salad with an oregano-cheese dressing.