Feijoada (fay-zhwah- duh), the national dish of Brazil, is traditionally made with slow-cooked
black beans and lots of meat.
The Native American “three sisters”—corn, beans, and squash—come together in these
individual holiday entrées stuffed with corn pudding and black beans.
Tofu Rancheros – a healthy twist on a tortilla dish. 6 SERVINGS
2 tsp. vegetable oil
1 medium onion, minced (1 cup)
1 Tbs. chili powder
Glazed Chocolate-Avocado Cupcakes
Avocado replaces the eggs and most of the oil creating a rich, chocolatey batter that's ultra moist.
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
Black Bean & Toasted Corn Tacos
Surprise! These brown-bag- friendly tacos are just as good chilled as they are served hot.
1 cup cooked black beans
1/2 cup prepared salsa
2 cloves garlic, minced (2 tsp.)
2 1/2 tsp. ground cumin, divided
Beet Linguine with Cashew Ricotta
A creamy-garlicky cashew ricotta complements the sweet flavors of beets and
caramelized onions in this colorful dish. The recipe makes 1 cup of cashew ricotta; save the
remaining 1/2 cup for another use.
1 large head garlic
4 tsp. olive oil, divided
BBQ Mushroom Sliders
With their tangy barbecue mushrooms, rich pimento cheese, and crunchy pickles, these miniature
sandwiches are packed full of Southern-style goodness.
This muffin is so delicious and moist, it’s one of our top 5 favorite recipes in the issue. The
batter fills the muffin cups more than most recipes, but it won’t overflow when baked.