Posole (poh-SOH-leh) is a thick and saucy Mexican soup that's hearty enough for a meal. Set out bowls of garnishes―chopped lettuce, radishes, onions, cheese, extra cilantro―that folks can customize their soup.
Pork tenderloin (1 pound)
Salt-free Southwest chipotle seasoning blend (such as Mrs. Dash)
Poblano chile peppers are in peak season in summer and early fall. Ripe specimens are reddish brown and sweeter than the green ones. Be sure to remove the seeds and membranes before cooking; that's where the heat comes from.
This 15-minute recipe (prep time included) is wonderfully simple and sure to become a weeknight staple. One of the key ingredients, escarole, is a variety of endive that's milder in flavor than the slightly bitter Belgian endive or curly endive.
Time-saving tip: Pureeing the vegetables in a blender before cooking allows you to drastically cut cooking time while maintaining all the rich flavors of the vegetables. Serve with Asiago-Topped Garlic Bread.
This quick-cooking comfort food showcases gnocchi: small, quick-cooking dumplings that are wonderfully chewy. Opt for vacuum-packed packages instead of the dried version. You can find them in most grocery stores, often in the refrigerated section.