Spicy soy chorizo, veggies, and black-eyed peas with a zesty sauce. A Cooking Light recipe renovation, now vegan and gluten-free.
Serve this as a side dish or a dessert, it works both ways! The pine nuts and fennel add an Italian flair to baked apples. It’s a fresh take on a classic, and not sticky-sweet.
This is a tall glass of refreshment, made from in-season Korean pears, celery, fresh ginger, and mint. These particular pears are grown in Korea, but Asian pears are native to China, Japan, and Korea. While they taste like a cross between an apple and a pear, they are not a hybrid.