http://www.nashvillescene.com/bites/archives/2012/01/25/create-or-pilfer-a-really-good-recipe-win-a-whole-foods-gift-card Comments On: Create (or Pilfer) a Really Good Recipe, Win a Whole Foods Gift Card by Nicki Wood en-us Copyright 2013 Nashville Scene. All rights reserved. This RSS file is offered to individuals, Nashville Scene readers, and non-commercial organizations only. Any commercial websites wishing to use this RSS file, please contact Nashville Scene. wil@desert.net (Nashville Scene Webmaster) Sat, 25 May 2013 00:00:01 -0500 Sat, 25 May 2013 15:30:00 -0500 Foundation http://blogs.law.harvard.edu/tech/rss Posted by jblank]]> Fri, 27 Jan 2012 18:11:19 -0600 Nashville Scene http://www.bettycrocker.com/recipes/slow-c…

Though I would probably substitute Ro-Tel for the diced tomatoes + chopped jalapenos. Nice little shortcut.
Posted by Lesley Eats]]> Thu, 26 Jan 2012 13:05:56 -0600 Nashville Scene
1 Tablespoon olive oil
2 cloves garlic, minced
1 medium onion, sliced
1-1/2 lbs. uncooked sweet potato, diced
1-1/2 cups carrots, diced
2-1/2 cups low-sodium, fat-free chicken broth
1 – 15 oz.
Posted by Kelly Normand]]> Thu, 26 Jan 2012 13:05:33 -0600 Nashville Scene
8 ounces dried small-ish pasta (elbow, rotini, ditalini, small shells)
4 tablespoons olive oil
1/2 teaspoon dried rosemary, crushed
2 T minced garlic
1 15-ounce can diced tomatoes, drained
1/2 to 1 teaspoon dried basil
1/2 to 1 teaspoon dried oregano
1 15-ounce can cannellini beans, drained and rinsed
Salt and pepper to taste
grated parmigiano-reggiano for garnish


Prepare pasta according to directions and set aside in a large bowl and toss with 1 tablespoon of olive oil.

Heat 3 tablespoons oil in heavy large skillet on medium. Add rosemary and garlic and saute until lightly browned and fragrant.
Posted by Lesley Eats]]> Thu, 26 Jan 2012 13:02:23 -0600 Nashville Scene
1 pound sweet potatoes, cut into 1″ cubes
1 Tablespoon olive oil
1 cup diced onion
3 cloves garlic, minced
1 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon chipotle pepper powder
2 cups fat-free, low-sodium chicken (or vegetable) broth
2 – 14-1/2 oz cans diced tomatoes, no salt added
2 whole chipotle peppers, chopped
1 – 8oz. can tomato sauce, no salt added
2 Tablespoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 cup frozen corn
1 – 14oz.
Posted by Kelly Normand]]> Thu, 26 Jan 2012 12:59:34 -0600 Nashville Scene Posted by Local Foodie]]> Wed, 25 Jan 2012 21:38:56 -0600 Nashville Scene
Polenta with Tomato-Braised Beans (adapted from Cooking Light)

2 tablespoons extravirgin olive oil
1 tablespoon finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon chopped fresh sage
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (19-ounce) can cannellini beans, rinsed and drained
4 cups vegetable or chicken broth
1/2 teaspoon salt
1 cup coarse yellow dry polenta
Preparation
Heat olive oil in a large saucepan over medium-high heat. Add parsley and garlic to pan; sauté 1 minute.
Posted by mcyc]]> Wed, 25 Jan 2012 14:46:13 -0600 Nashville Scene Posted by BattleCat]]> Wed, 25 Jan 2012 14:18:42 -0600 Nashville Scene Posted by Nicki P Wood]]> Wed, 25 Jan 2012 08:24:41 -0600 Nashville Scene Posted by mr. pink]]> Wed, 25 Jan 2012 08:23:39 -0600 Nashville Scene Posted by Local Foodie]]> Wed, 25 Jan 2012 07:55:45 -0600 Nashville Scene