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Thumb_6008_Toasted Barley With Rosemary And Parsley

Thumb_6008_Toasted Barley With Rosemary And Parsley

This simple dish is best with fresh herbs - but if you need to substitute dried, reduce the amount by 1/3 - so 1 teaspoon each of rosemary and parsley...though dried parsley serves little purpose, really, and could just be omitted or exchanged for some other more flavorful dried herb like mint or marjoram.

Thumb_5448_Black Beans And Rice With Parsley

Thumb_5448_Black Beans And Rice With Parsley

This is a hearty and simple side to any meal - try it alongside spicy grilled meats.  It's also great leftover, so don't be afraid to make extra.

Thumb_5223_Blanched And Buttered Asparagus

Thumb_5223_Blanched And Buttered Asparagus

Fresh asparagus doesn't need much to make it taste good. Here it's blanched until tender and rolled in butter to make a perfect spring side dish.

Thumb_5220_Black Bean, Carrot And Red Bell Pepper Burritos

Thumb_5220_Black Bean, Carrot And Red Bell Pepper Burritos

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_7793_Farfalle With Shrimp, Asparagus And Parmesan

Thumb_7793_Farfalle With Shrimp, Asparagus And Parmesan

The Italians don't believe in adding cheese to fish dishes, but we find it adds excitement to this shrimp pasta made with asparagus, tomato purée and lemon zest. Be sure to season this dish with lots of freshly ground black pepper.

Thumb_5215_Black Bean Burrito With Portobello Mushrooms, Spinach And Cilantro

Thumb_5215_Black Bean Burrito With Portobello Mushrooms, Spinach And Cilantro

Meaty portobello mushrooms and black beans make this vegetarian burrito as satisfying as the meat-filled variety.

Thumb_13084_Black Bean And Carrot Burritos With Cilantro

Thumb_13084_Black Bean And Carrot Burritos With Cilantro

This is a filling vegetarian burrito. Try a creamy guacamole or spicy salsa on the side, or inside, for some extra flavor.

Thumb_6368_Mexican Pilaf With Cumin And Jalapeño

Thumb_6368_Mexican Pilaf With Cumin And Jalapeño

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_5601_Avocado Crostini

Thumb_5601_Avocado Crostini

This avocado crostini is a simple, delicious way to use up leftover avocado and good quality whole grain bread. If the avocado is overripe, you might add a little Greek yogurt to give the spread some extra richness.

Thumb_5065_Sauteed Mustard Greens With Garlic

Thumb_5065_Sauteed Mustard Greens With Garlic

Minced garlic and sherry vinegar are all you need to add a bit of zing and tang to mustard greens sautéed in olive oil. Be sure to mince the garlic as finely as possible for the best result.

Thumb_12794_Simple Whole Wheat Couscous

Thumb_12794_Simple Whole Wheat Couscous

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_20336_Black Bean Burrito With Carrots, Zucchini And Cilantro

Thumb_20336_Black Bean Burrito With Carrots, Zucchini And Cilantro

The key to this satisfying vegetarian burrito is a well-spiced mix of colors and textures, rounded out with chopped cilantro and plenty of melted Monterey Jack.


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