Recipes

Arizona Carnitas with Green Chiles
Miles 8 Servings 1 hour
Main Dishes

Spice up meal times with this traditional and popular Southwestern dish. Shoulder meat is best cooked for longer period of time to make tender. Set the table so that everyone can create their own tortilla-filled meal.

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Spiral Recipes

Risotto with Scallops and Asparagus

45 minutes

8 servings

Sautéed scallops are paired with a creamy Asiago cheese risotto in this elegant seafood entrée. You may substitute...

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Rigatoni with Cracked Black Pepper, Basil, and Fresh Ricotta

30 minutes

4 servings

In this loose adaptation of a classic Italian dish, a touch of cream added to ricotta cheese effortlessly...

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Rigatoni with Cheese and Italian Sausage

30 minutes

2 servings

Marinara sauce is a classic Italian sauce made with tomatoes, garlic, onions, and basil or oregano. There are...

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Rich Short Rib Soup

30 minutes

6 servings

Everyone thinks of short ribs as fodder for braising, but their intense flavor can be put to use...

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Rice Pudding

40 minutes

8 servings

Rinsing the rice helps wash excess starch from the grains, which in turn will keep the rice from...

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Red Pepper Orzo

30 minutes

8 servings

In Italian, orzo literally means barley, but most commonly it refers to little pasta that have a rice...

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Raw Beet & Sweet Potato Salad

30 minutes

6 servings

Amazing fresh Raw Beet and Sweet Potato Salad with scallions, pepitas, and garlic lime dressing. This is not...

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Quinoa Pilaf

15 minutes

6 servings

Quinoa may be hard to pronounce (keen-wah) but it’s definitely easier to cook than you’d think! This rice...

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Pumpkin Soup

30 minutes

4 servings

A quick and easy spin on a classic recipe!

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Prosciutto Wrapped Scallops over Zucchini Pasta

30 minutes

6 servings

The best and easiest Prosciutto Wrapped Scallops over Zucchini Pasta you’ll ever make—and eat!

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Prosciutto Pear Grilled Cheese

30 minutes

4 servings

A quick and easy spin on a classic recipe!

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Pots De Crème

30 minutes

4 servings

The best and easiest Pots De Crème you’ll ever make—and eat!

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