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Maybe some of the below ideas spark your tastebuds:
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Crisp romaine and nutty red quinoa are arranged with rows of bacon, hard-boiled eggs, tomatoes, avocado, and watermelon radish, then drizzled with a creamy food processor blue cheese dressing. This West Coast spin on the classic Cobb adds wholesome quinoa and striking watermelon radish for a hearty, colorful salad that eats like a full meal.
A complex mole sauce built from ancho and pasilla chiles, almonds, pepitas, Mexican chocolate, raisins, chipotles, and warm spices is slow-cooked with chicken for four hours and served with a bright radish salad and charred tortillas. This rich, deeply layered mole showcases the depth of Mexican cuisine and lets the slow cooker do the patient work of melding dozens of ingredients into one extraordinary sauce.
These super-easy, can’t be beat zesty, summery shrimp rolls pack a fresh, herby punch into every buttery, toasted bite.
Caramel ice cream blended with rich stout beer and topped with whipped cream and malt powder for a decadent, boozy shake
