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This soup is simple to toss together and then simmers on your stove or crockpot for about an hour until the flavors meld. Use canned azuki beans or start from dry beans, which will require soaking overnight and pre-cooking before adding to the soup. This soup is also a lovely side dish for adding more vegetables and protein if desired.
Rice & beans are often reserved for latin cuisine, but this Asian twist is well worth it. The azuki bean is typically enjoyed in chinese desserts, especially as a red paste. Give them some savory love as the star of a stir-fry. Another option is to substitute small red beans or edamame for azuki.
With only 5 ingredients, this sandwich highlights each flavor and skimping on one is not worth it. Start with your favorite bread (gluten-free is fine, too), only the ripest, freshest tomatoes, and thick bacon you know you will love. Even the mayo will show up in your mouth, but its main roll is to keep the bread from getting soggy as the thin layer of fat creates a barrier against the drippy sweetness of the juiciest tomato slices you can find.
What if the bread was taken out of the BLT and you were left simply to feature the lettuce? A creamy dressing reminiscent of the typical mayonnaise condiment brings these together. Use thick hickory smoked bacon or even more delicate prosciutto, crisped up. A poached egg would work well, although we keep it simple with a hard boiled egg. Making this an easily transportable lunch. Dress the lettuce and then package the tomatoes, eggs, and bacon separate if taking on the go.
Slowly roasting eggplant in its whole pod and then pureeing it with other tastiness has to be one of the easiest, most satisfying dips to toss together. Make it as often as possible from August through October when the eggplant is fresh and at its peak. This will help reduce the bitterness eggplant often has, but we have a few tips to assist in creating a bitter-free spread.
