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There's no meat or dairy, but plenty of flavor (curry, raisins) in this heart-healthy meal.

Bulgur and Cashew Stuffed Eggplant

olive oil

garlic

golden raisins

curry powder

salt

c. quick-cooking bulgur

water

eggplants

c. cashews

mint

In small saucepot, heat 1 tablespoon olive oil on medium. Add crushed garlic, golden raisins, curry powder, and salt. Cook 2 minutes, stirring. Add  bulgur and water. Heat to simmering. Cover; simmer 15 minutes, or until bulgur is tender.

Meanwhile, cut eggplants in half lengthwise. Scoop out seeds. Arrange eggplant on foil-lined baking sheet, cut sides up. Brush with remaining 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt. Broil on high (6 inches from heat source) 7 minutes, or until tender.

Remove eggplant from oven; cover with foil. With fork, fluff bulgur; stir in cashews. Stuff eggplant with bulgur mixture; garnish with chopped mint.

Looking for an easy vegetarian dinner? This Creamy Polenta with Mushrooms & Collards Recipe from CountryLiving.com is the best.

Creamy Polenta with Mushrooms & Collards

c. whole milk

c. vegetable stock, divided

c. polenta (not quick cooking)

unsalted butter

Kosher salt

black pepper

lb. assorted mushrooms, large ones halved

shallot, chopped

(14.5-oz.) can chopped tomatoes, drained

collard greens

garlic cloves, chopped

red wine vinegar

Bring milk and 3 cups stock to a boil in a large saucepan. Whisk in polenta. Reduce heat to low and cook, whisking occasionally, until polenta is tender, 15 to 20 minutes. Whisk in cheese and butter until melted. Season with salt and pepper.

Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown, 10 to 12 minutes. Stir in tomatoes, collards, garlic, and remaining 1/4 cup stock. Cook, stirring occasionally, until greens are wilted, 4 to 6 minutes. Stir in vinegar. Season with salt and pepper.

Serve mushroom mixture over polenta topped with additional cheese.

Honey cake is a tender snack cake made with rich honey, ginger, and zesty lemon. This moist dessert recipe is topped with crunchy almonds and powdered sugar.

Honey Cake

Baking spray

c. sliced almonds

c. all-purpose flour

baking powder

ginger

granulated sugar

lemon lemon juice

c. (2 sticks) salted butter,

c. honey

eggs,

vanilla extract

c. Greek yogurt,

Powdered sugar,

Preheat the oven to 350°F. Spray a 9-inch square baking pan with baking spray. Line the bottom with parchment paper, and spray again.

On a baking sheet, spread the almonds in a single layer and bake until the nuts are fragrant and lightly browned, 7 to 9 minutes. Transfer the nuts to a cutting board, and let them cool completely. Coarsely chop.

In a medium bowl, whisk together the flour, baking powder, and ginger.

To the bowl of a stand mixer fitted with the paddle attachment, add the sugar and lemon zest. With clean hands, rub the zest into the sugar, helping to release the oils and flavors. Add the butter, and mix on low speed until just combined, 1 minute. Scrape the bottom and sides of the bowl, and increase the speed to medium-high and beat until the mixture is light and fluffy, 3 to 4 minutes. Decrease the speed to medium-low and add ½ cup of the honey, beating well to combine. Add the eggs, 1 at a time, and the vanilla, stopping to scrape the bottom and sides of the bowl as needed. Gradually add the flour mixture, alternating with the Greek yogurt, until everything is just combined.

Pour the batter into the prepared pan, using a spatula to spread it into an even layer. Tap the pan a few times on a kitchen towel-lined countertop to remove air bubbles.

Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Allow to cool for 15 minutes. Turn the cake out onto a plate, remove the parchment paper, and turn it over again onto a wire rack.&nbsp;

Meanwhile, in a liquid measuring cup, heat the remaining ¼ cup honey in the microwave in 10-second intervals until thin and pourable, 20 to 30 seconds. Stir in the lemon juice.

Pour the warm honey evenly over the warm cake, and sprinkle with the almonds. Dust with  powdered sugar just before serving. Serve warm or at room temperature.&nbsp;

This air fryer pork tenderloin is coated in brown sugar, paprika, dried thyme, and garlic powder to create a flavorful crust. It is an easy dinner recipe!

Air Fryer Pork Tenderloin

pork

kosher salt

light brown sugar

thyme

paprika

garlic powder

Remove the pork tenderloin from the refrigerator and pat very dry. Cut in half so that it will fit into the basket of a 6-quart air fryer.

In a small bowl, combine the salt, brown sugar, pepper, thyme, paprika, and garlic powder. Brush or rub the olive all over the pork tenderloin. Sprinkle the spice mixture all over, pressing it in to the pork tenderloin to adhere.

Place the two pieces in the basket of the air fryer with space between. Cook at 400°F for 10 minutes. Flip the pork tenderloin and continue cooking at 350°F for 10 to 15 minutes more, or until the internal temperature in each piece reaches at least 145°F.

Transfer the pork to a cutting board and let rest for 5 minutes before slicing and serving.

Hash brown breakfast casserole is a lighter spin on the classic brunch dish. This recipe calls for fresh tomatoes, herby pesto, and mozzarella cheese.

Hash Brown Breakfast Casserole

salted butter,

(16-oz.) package frozen diced hash browns with onions

c. shredded mozzarella (about 8 oz.)

c. milk

half-and-half

c. prepared pesto

eggs

green onions, sliced

Kosher salt and black pepper

c. cherry tomatoes, halved

mozzarella pearls

basil leaves, torn if large (optional)

Preheat the oven to 350°F. Butter a 13-by-9-inch baking dish and add the hash browns, spreading them into an even layer.&nbsp;

In a large bowl, combine the shredded mozzarella, milk, half-and-half, pesto, eggs, green onions, and some salt and pepper. Pour the mixture over the hash browns and top with the cherry tomatoes and mozzarella pearls.&nbsp;

Cover with foil, and bake for 30 minutes. Remove the foil, and continue baking until the center is set and edges are bubbly, 30 to 35 minutes.&nbsp;

Let the casserole rest for a few minutes before cutting into squares. Sprinkle with the basil leaves, if using, and serve.

What's for dinner? How about this one-pot lemon pasta recipe that's ready in 25 minutes! This easy meal has sauce made of butter, parmesan, and lemon.

Lemon Pasta

garlic cloves, thinly sliced

red pepper flakes

lb. spaghetti

cheese,

lemon

c. fresh lemon juice

basil,

black pepper,

Heat a large pot over medium heat; add the oil and butter. Allow the butter to foam, then add the garlic and red&nbsp;pepper flakes. Cook until fragrant, 1 minute.

Add the pasta, 6 cups of water, and salt to the pot and bring to a simmer. Reduce the&nbsp;heat to medium-low and continue simmering for 8 to 10 minutes, stirring frequently to prevent sticking, until the pasta is al dente.

Remove from the heat and stir in the parmesan, lemon zest, lemon juice, and basil. Serve topped with more parmesan, basil, and black pepper.

https://streaming.hearstdigitalstudios.com/867475d1-940f-4398-b3d1-3661eed9bc68/video_rover_16x9_1080p_hd_1711643104_34783.mp4

This corn salsa recipe is a fresh snack or side dish for cookouts and taco nights. It's filled with corn, a trio of peppers, fresh cilantro, and lime juice.

Corn Salsa

corn

red onion

red bell pepper, diced

jalapeño pepper, finely chopped

lime juice

tbsp. red wine vinegar

cumin

chili powder

cilantro,

Tortilla chips,

Preheat the grill to medium-high heat (400° to 450°).

Shuck the corn and remove the silks. Peel the onion and cut it into quarters. Brush the corn and onion all over with olive oil.&nbsp;

Grill the corn and onion, covered, until grill marks form, about 3 minutes per side. Remove from the grill and let them cool slightly.

Cut the kernels off the cobs and dice the onion. Combine in a medium bowl with the red bell pepper, jalapeño, lime juice, vinegar, salt, cumin, pepper, and chili powder. Stir to combine.

Just before serving, stir in the cilantro. Serve alongside tortilla chips.&nbsp;

This sweet pineapple salsa is as easy to prepare as it is to eat! Serve it with chips for dipping or give it a place on the table at your next taco bar.

Pineapple Salsa

pineapple, peeled, cored and chopped

cilantro, leaves

red onion, finely chopped

limes

Add the chopped pineapple to a food processor. Pulse until almost smooth.

Pour the pineapple into a large bowl and stir in the chile peppers, cilantro, red onion, lime juice and salt. Serve with tortilla chips.

This guacamole recipe makes the perfect party dip, healthy snack, or taco topper! It's made with avocado, tomato, onion, lime juice, cilantro, and jalapeño.

Guacamole

c. chopped red onion

avocados

c. tomato

c. chopped cilantro

jalapeño,

Tortilla chips and fresh veggies,

In a medium bowl, combine the lime juice, onion, and salt. Let sit for 5 minutes.

Meanwhile, halve the avocados lengthwise and remove the pits. Using a spoon, scrape the flesh of the avocado&nbsp;into the bowl with the onion mixture. With a fork, or potato masher, mash the avocados, making sure to leave it relatively chunky.

 Add the tomatoes, cilantro, and jalapeño and stir together. Serve with tortilla chips and fresh veggies for dipping.&nbsp; <br>

Tex-Mex Layer Dip is the same layer dip I grew up eating in the eighties, with a few modifications.

Tex-Mex Layer Dip

16 oz. can refried beans

Tabasco sauce,

oz. can diced green chiles

cumin,

c. cheddar cheese

sour cream

c. guacamole

c. grated Monterey Jack cheese

oz. can black olives

c. pico de gallo

diced,

Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground cumin.

Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream and spread it into a single layer, being careful not to disturb the cheese underneath.

The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives.

Lastly, place a generous layer of pico de gallo. You can also, if you have the gumption for it, sprinkle some diced jalapeños over top.<br>

https://streaming.hearstdigitalstudios.com/e0bb1698-7688-4da5-9a53-23bbbb0717a1/video_rover_16x9_1080p_hd_1674597812_19976.mp4

The Pioneer Woman's Tex-Mex Layer Dip Recipe

This morning glory muffins recipe features a lightly spiced batter packed with carrot, coconut, apples, raisins, and pecans. Bake a batch for an easy breakfast!

Morning Glory Muffins

whole wheat flour

c. firmly packed light brown sugar

pumpkin pie spice

baking soda

c. vegetable oil

orange orange

c. unsweetened shredded coconut

c. pecans, chopped

c. raisins

carrots, shredded (about 2 c.)

apple

Preheat the oven to 375°F. Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, pumpkin pie spice, baking soda, and salt.

In a large bowl, whisk together the oil, orange zest, orange juice, vanilla, and eggs. Whisk in the coconut, pecans, raisins, carrots, and apple. Add the flour mixture to the carrot mixture, stirring until just combined.

Fill each muffin cup with about ½ cup batter (they will be full). Bake until the tops are golden brown and a wooden toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Let the muffins cool for 5 minutes in the muffin tin before removing to a wire rack.

Inspired by Tik Tok's famous baked feta pasta, this easy baked feta egg casserole is the perfect thing to serve at brunch. 

Baked Feta Egg Casserole

pt. cherry tomatoes

red onion, sliced

salt,

feta

red pepper flakes,

c. basil leaves, chopped

Toast

Preheat the oven to 400 degrees. Pull 6 eggs from the refrigerator to rest at room temperature. Reserve 6-8 tomatoes and combine the remaining tomatoes with the red onion, ¼ cup of olive oil, salt and black pepper in a 9-by-13-inch baking dish. Mix well to combine.

Place the block of feta in the middle of the tomatoes and turn over once, so that the top is coated with olive oil. Sprinkle red pepper flakes on the feta. Bake for 35 minutes, until the tomatoes start to burst.

Remove from the oven and stir in the chopped garlic, roasted red peppers, and ½ of the basil leaves, breaking up the feta and tomatoes and making a creamy sauce. Make 6 wells in the tomato mixture and carefully crack an egg into each of the wells.

Reduce the oven temperature to 375 degrees. Return the casserole to the oven and cook for 8-10 minutes, until the whites of the eggs are just set (the whites will still be very jiggly, and will continue to cook out of the oven).

Halve the reserved tomatoes. Top the casserole with the fresh tomatoes, remaining basil and an extra sprinkle of salt, black pepper and red pepper flakes if desired. Transfer to serving bowls and serve immediately with toasted bread or focaccia.&nbsp;

The secret to a perfect beef kebab is a great marinade. Made with fridge and pantry staples, it’s easy to whisk up in mere minutes.

Beef Kebab Marinade

c. balsamic vinegar

Worcestershire sauce

garlic cloves, grated

red pepper flakes (optional)

sirloin

baby portobello mushrooms, large stems removed

red onion,

green bell pepper,

pepper,

parsley,

For the marinade: Whisk together the vinegar, Worcestershire, olive oil, garlic, black pepper, red pepper flakes, and 1 tablespoon each of the honey and mustard in&nbsp;a&nbsp;medium bowl. Transfer 1/4 cup of the marinade to a small bowl; whisk in the remaining 1 tablespoon each honey and mustard to make a glaze. Set the glaze aside.&nbsp;

For the kebabs: Add the marinade and the meat to a resealable plastic bag.&nbsp;Seal the bag and massage it gently to coat all of the meat. Refrigerate at least 1 hour or up to 6 hours. Remove the meat from the refrigerator 30 minutes before grilling.

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