With the fall equinox just around the corner you might be starting to think about parties and pumpkin pie, but instead of jumping into the holiday season, why not ease into it?
I like salsa. I like salsa a lot. In fact, sometimes I roam around the house, looking for innocent vessels to be unwitting accomplices in my salsa-scooping mania.
See, the thing about salsa is that it is so versatile. It’s like saying you like pizza or sandwiches—there are so many different variations that of course you do, because there’s a pizza (or salsa) out there for everyone! And even if you had it yesterday, you can still have it today—just try a different spin on it.
Summer and peaches go together just like summer and barbeques, so it’s no surprise that someone came up with the brilliant idea of putting peaches on the grill.
When it’s hot outside and you want to cool down without making too much fuss, there’s nothing quite like ice cream. Unfortunately most store bought ice cream is filled with additives that many of us deem undesirable. On the other hand, if you try to go the homemade route you’ll quickly discover that most recipes require an ice cream maker, which many of us don’t have; plus they call for generous amounts of sugar.
Beyond being delicious, some recipes work better for certain times. While you’ll enjoy today’s salad anytime it’s made with garden-fresh eggplant, it has the potential to become a weeknight hero. When you arrive home after work on a summer evening, garlicky eggplant salad makes a lovely meal; it’s uncomplicated, flavorful, and satisfying enough to be a light dinner all on its own.
We can all agree on crispy, right? So let’s start there. While most of us here at basmati.com love our vegetables, there are others who might beg to differ. And yes, they could be people we love. What to do? Fry. Frying vegetables has this magical way of making them desirable to just about everyone.
This twist on lasagna has become a staple in my house, no matter the season. Due to this recipe alone—though zucchini bread is always a hit, too—we have planned extra zucchini into our garden space.
Being on the go doesn’t mean you have to sacrifice healthy eating habits. As the weather warms and we spend more time outdoors, more warm weather veggies are showing up in our gardens and at the farmers’ market.
When flowers are in bloom all around and the earth is warming, the last thing you want is to weigh yourself down with heavy food. That’s why spring is a great time for these scrumptious vegetarian stuffed bell peppers. What makes them so scrumptious, do you ask? It’s all about taking flavor and texture up a notch by adding fragrant herbs, vegetables, and a creamy walnut sauce to the mix.
