| Romaine Salad with Orange & Radish |
https://www.eatingwell.com/recipe/7934711/romaine-salad-with-orange-radish/ |
Inspired by a traditional Moroccan salad, which consists of oranges and radishes, this version adds romaine lettuce and a classic vinaigrette. Fresh orange juice adds acidity and brightness to the vinaigrette. Pomegranate seeds bring color and crunch. This recipe is perfect for a Kwanzaa celebration; read more in "Why the Karamu Feast Is My Favorite Part of Kwanzaa—and a Simple Menu to Celebrate". |
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P0DT0H15M |
2 small heads romaine lettuce, washed and torn into bite-size pieces|3 large navel oranges, divided|1 bunch radishes|5 tablespoons extra-virgin olive oil|1 ½ tablespoons red-wine vinegar|¼ teaspoon salt|¼ teaspoon ground pepper|¼ cup pomegranate arils (seeds) |
Place romaine in a large salad bowl. Suprême 2 oranges: Cut a thin slice off the top and bottom of the fruit with a large sharp knife. Place on a cutting board. Remove the peel and white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes. Add the orange segments to the salad bowl. Wash radishes; set aside 3 or 4 larger radishes. Slice the remaining radishes into rounds and add to the salad bowl.
| Cut the remaining orange in half and squeeze its juice into a small bowl. Add oil, vinegar, salt and pepper; whisk until combined. Grate the reserved radishes over the salad and add pomegranate arils. Top with the dressing and toss to coat well.
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calories:194 calories | carbohydrateContent:20 g | cholesterolContent:None | fatContent:13 g | fiberContent:7 g | proteinContent:4 g | saturatedFatContent:2 g | servingSize:None | sodiumContent:122 mg | sugarContent:12 g | transFatContent:None | unsaturatedFatContent:None |
https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F44%2F2021%2F12%2F01%2Fromaine-salad-with-orange-and-radish.jpg |
EatingWell |
Jessica B. Harris |
2021-12-02T18:10:52.000Z |
Healthy Recipes|Healthy Salad Recipes |
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| Garlic-Pecan Green Beans |
https://www.eatingwell.com/recipe/7934747/garlic-pecan-green-beans/ |
The addition of toasted pecans gives this French way with string beans a bit of crunch and sweetness as well as a touch of the American South. Try using slender haricots verts for a different twist. This recipe is perfect for a Kwanzaa celebration; read more in "Why the Karamu Feast Is My Favorite Part of Kwanzaa—and a Simple Menu to Celebrate". |
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P0DT0H20M |
4 cups water|2 pounds fresh green beans, washed and stem ends removed|2 tablespoons unsalted butter|1 tablespoon minced garlic|2 teaspoons minced shallot|⅛ teaspoon salt|⅛ teaspoon ground pepper|2 tablespoons chopped pecans, toasted (see Tip) |
Bring water to a roiling boil in a medium saucepan over high heat. Add beans; cook until slightly tender and crisp, 5 to 7 minutes. Drain and set aside.
| Heat butter in a medium skillet over medium heat. When the butter is foamy, add garlic, shallot, salt and pepper; cook, stirring constantly, until the garlic is lightly browned, about 2 minutes. Add the beans; cook, stirring constantly, until the beans are completely coated with the garlic and shallot, about 3 minutes. Transfer to a platter and sprinkle with pecans.
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calories:90 calories | carbohydrateContent:10 g | cholesterolContent:9 mg | fatContent:5 g | fiberContent:4 g | proteinContent:3 g | saturatedFatContent:2 g | servingSize:None | sodiumContent:54 mg | sugarContent:4 g | transFatContent:None | unsaturatedFatContent:None |
https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F44%2F2021%2F12%2F01%2Fgarlic-pecan-green-beans.jpg |
EatingWell |
Jessica B. Harris |
2021-12-02T20:49:04.000Z |
Healthy Recipes|Healthy Side Dish Recipes|Healthy Vegetable Side Dish Recipes|Healthy Green Bean Side Dish Recipes|Healthy Sautéed Green Bean Recipes |
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| One-Pot Spaghetti with Meat Sauce |
https://www.eatingwell.com/recipe/7934396/one-pot-spaghetti-with-meat-sauce/ |
The whole family is sure to love this one-pot spaghetti recipe! The sausage, chicken broth and white wine impart slow-cooked flavors in this quick-cooking ragu. As the pasta sauce thickens, you'll want to scrape the bottom of the pot to prevent the sauce and pasta from sticking and to help the pasta cook evenly. |
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P0DT0H45M |
2 tablespoons extra-virgin olive oil|8 ounces lean ground beef|2 ounces sweet or hot Italian-style turkey sausage (2 links), casings removed|½ cup finely chopped yellow onion|⅓ cup finely chopped carrot|4 cloves garlic, thinly sliced|2 teaspoons dried Italian seasoning|⅓ cup dry white wine|1 (28 ounce) can no-salt-added crushed tomatoes with basil and herbs|12 ounces whole-wheat spaghetti|2 cups unsalted chicken broth|½ cup water, plus more if needed|½ cup loosely packed fresh basil leaves, plus more for garnish|½ teaspoon ground pepper|½ teaspoon salt |
Heat oil in a large Dutch oven or other large pot over high heat. Add beef and sausage; cook, undisturbed, until browned on the bottom, about 2 minutes. Continue to cook, stirring and breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Reduce heat to medium-high. Do not wipe the pot clean.
| Add onion and carrot; cook, stirring often, until slightly softened, about 4 minutes. Add garlic and Italian seasoning; cook, stirring often, until the garlic softens and the mixture is fragrant, about 2 minutes. Add wine; cook, stirring constantly, until the liquid is mostly evaporated, about 3 minutes. Stir in tomatoes, spaghetti, broth, 1/2 cup water, basil and pepper. Bring to a simmer over medium-high heat, gently stirring the pasta with tongs, until the pasta is pliable and submerged in the tomato mixture. Simmer, stirring often and scraping the bottom of the pot, until the pasta is al dente, 10 to 12 minutes. Remove from heat and stir in salt. Stir in 1 to 2 tablespoons water to loosen the mixture, if needed. Divide among 4 bowls; garnish with additional basil, if desired.
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calories:660 calories | carbohydrateContent:78 g | cholesterolContent:71 mg | fatContent:21 g | fiberContent:12 g | proteinContent:38 g | saturatedFatContent:5 g | servingSize:None | sodiumContent:778 mg | sugarContent:11 g | transFatContent:None | unsaturatedFatContent:None |
https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F44%2F2021%2F11%2F24%2Fone-pot-spaghetti-with-meat-sauce.jpg |
EatingWell |
Liz Mervosh |
2021-11-30T20:29:40.000Z |
Healthy Recipes|Healthy Ingredient Recipes|Healthy Pasta and Noodle Recipes|Healthy Pasta Recipes by Shape|Healthy Spaghetti Recipes |
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| Herbed Chicken Thighs |
https://www.eatingwell.com/recipe/7934681/herbed-chicken-thighs/ |
Whether it's fried, boiled, roasted, baked or sautéed, chicken is eaten throughout Africa and the diaspora. In this recipe, chicken thighs are marinated in lemon juice and olive oil before being coated in herbs and broiled. The herbs will take on a slightly blackened color, so don't fret about the appearance. This recipe is perfect for a Kwanzaa celebration; read more in "Why the Karamu Feast Is My Favorite Part of Kwanzaa—and a Simple Menu to Celebrate". |
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P0DT1H40M |
4 tablespoons lemon juice|3 tablespoons extra-virgin olive oil|2 tablespoons dried thyme, divided|1 tablespoon herbes de Provence, divided|12 medium bone-in, skin-on chicken thighs|¼ teaspoon salt|¼ teaspoon ground pepper |
Combine lemon juice, oil, 1 tablespoon thyme and ½ tablespoon herbes de Provence in a medium bowl. Add chicken and toss to coat with marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
| Position rack in middle of oven; preheat broiler to high. Combine the remaining 1 tablespoon thyme and ½ tablespoon herbes de Provence on a shallow plate. Remove the chicken from the marinade (discard the marinade). Roll the chicken in the herbs and season with salt and pepper. Place the chicken on a rack in a broiler-safe pan; broil, flipping several times, until well browned and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165℉, 25 to 30 minutes.
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calories:242 calories | carbohydrateContent:1 g | cholesterolContent:154 mg | fatContent:13 g | fiberContent:None | proteinContent:29 g | saturatedFatContent:3 g | servingSize:None | sodiumContent:172 mg | sugarContent:None | transFatContent:None | unsaturatedFatContent:None |
https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F44%2F2021%2F12%2F01%2Fherbed-chicken-thighs.jpg |
EatingWell |
Jessica B. Harris |
2021-12-02T17:30:55.000Z |
Healthy Recipes|Healthy Ingredient Recipes|Healthy Meat & Poultry Recipes|Healthy Chicken Recipes|Healthy Chicken Thigh Recipes |
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| One-Pot Beef Stroganoff |
https://www.eatingwell.com/recipe/7934409/one-pot-beef-stroganoff/ |
This one-pot beef stroganoff recipe cuts down on dishes, but not on flavor! Mixed mushrooms and sirloin steak layer on the umami flavors, while sour cream with a hint of Dijon mustard carries the sauce. Coating the steak in baking soda before cooking helps to tenderize it, but you can skip this step to speed things up if needed. |
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P0DT0H55M |
12 ounces sirloin steak, trimmed and sliced across the grain into 1/4-inch strips|1 teaspoon baking soda|3 tablespoons extra-virgin olive oil, divided|1 cup thinly sliced yellow onion|12 ounces sliced fresh mixed wild mushrooms (such as cremini, shiitake and oyster)|1 ½ tablespoons minced garlic|8 ounces egg noodles|3 cups unsalted beef broth|1 tablespoon Dijon mustard|¾ teaspoon ground pepper|½ teaspoon salt|⅔ cup sour cream|2 tablespoons chopped fresh flat-leaf parsley|2 tablespoons chopped fresh chives |
If desired to tenderize the steak, toss steak strips and baking soda together in a medium bowl; let stand for 30 minutes. Rinse well and pat dry.
| Heat 1 tablespoon oil in a large skillet over high heat. Add half of the beef and quickly spread in an even layer. Let cook, undisturbed, until browned on the bottom, about 30 seconds. Quickly flip and cook until browned on the other side, about 30 seconds. Transfer to a plate. Repeat with the remaining beef. Do not wipe the pan clean. Reduce heat to medium.
| Add onion and the remaining 2 tablespoons oil to the pan. Cook, stirring occasionally, until the onion is starting to soften, about 2 minutes. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add noodles and stir to coat. Stir in broth, mustard, pepper and salt; bring to a boil over medium-high heat. Reduce heat to medium; simmer, stirring often, until the noodles are tender, 7 to 8 minutes, adding the beef during the last 2 minutes of cook time.
| Gently fold in sour cream until fully incorporated; simmer over medium-low heat until heated through, about 1 minute. Sprinkle evenly with parsley and chives.
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calories:563 calories | carbohydrateContent:51 g | cholesterolContent:130 mg | fatContent:26 g | fiberContent:4 g | proteinContent:29 g | saturatedFatContent:9 g | servingSize:None | sodiumContent:626 mg | sugarContent:7 g | transFatContent:None | unsaturatedFatContent:None |
https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F44%2F2021%2F11%2F24%2Fone-pot-beef-stroganoff.jpg |
EatingWell |
Julia Levy |
2021-11-30T20:47:29.000Z |
Healthy Recipes|Healthy Ingredient Recipes|Healthy Meat & Poultry Recipes|Healthy Beef Recipes |
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| Rhubarb Bread |
https://www.eatingwell.com/recipe/7934312/rhubarb-bread/ |
This rhubarb bread has a lovely nutty flavor from the buckwheat flour which works beautifully with the tang from the rhubarb and Greek yogurt. The olive oil complements the buckwheat perfectly with earthy flavor. Crunchy bits of turbinado sugar on top add an extra hint of sweetness. |
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P0DT2H25M |
1 cup all-purpose flour|1 cup buckwheat flour|1 ½ teaspoons baking powder|¾ teaspoon ground cardamom|½ teaspoon baking soda|½ teaspoon salt|1 cup packed light brown sugar|½ cup plain whole-milk strained yogurt, such as Greek or skyr|½ cup extra-virgin olive oil|2 teaspoons grated lemon zest|2 large eggs|1 ½ cups fresh or thawed frozen rhubarb slices (1/4-inch)|1 tablespoon turbinado sugar (optional) |
Preheat oven to 350°F. Lightly coat a 9-by-5-inch loaf pan with cooking spray. Line the length of the pan with parchment paper, leaving a 1-inch overhang on both ends.
| Whisk all-purpose flour, buckwheat flour, baking powder, cardamom, baking soda and salt in a large bowl. Whisk brown sugar, yogurt, oil, lemon zest and eggs in a separate large bowl. Gently fold the flour mixture into the yogurt mixture until just combined. Fold rhubarb into the batter until combined (do not overmix). Spread the batter in the prepared pan. Sprinkle evenly with turbinado sugar, if desired.
| Bake until a wooden pick inserted in the center comes out clean, 55 to 60 minutes. Cool in the pan on a wire rack for 15 minutes. Remove from the pan to the rack to cool completely, at least 1 hour.
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calories:246 calories | carbohydrateContent:32 g | cholesterolContent:32 mg | fatContent:11 g | fiberContent:2 g | proteinContent:5 g | saturatedFatContent:2 g | servingSize:None | sodiumContent:228 mg | sugarContent:19 g | transFatContent:None | unsaturatedFatContent:None |
https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F44%2F2021%2F11%2F24%2Frhubarb-bread.jpg |
EatingWell |
Liv Dansky |
2021-11-30T02:45:48.000Z |
Healthy Recipes|Healthy Ingredient Recipes|Healthy Vegetable Recipes|Healthy Rhubarb Recipes |
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| One-Pot Chicken Pasta with Cajun Seasonings |
https://www.eatingwell.com/recipe/7934317/one-pot-chicken-pasta-with-cajun-seasonings/ |
This one-pot chicken pasta dish with Cajun seasonings is a snap to whip up. Here we use the technique of stirring often to help the starches release for natural creaminess. We love the spicy flavor profile of Cajun seasoning, but you can substitute different spices depending on what you have on hand. |
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P0DT0H20M |
4 medium scallions, thinly sliced, greens and whites separated|2 teaspoons paprika|1 teaspoon dried oregano|1 teaspoon dried thyme|¾ teaspoon salt|½ teaspoon ground pepper|¼ teaspoon cayenne pepper|1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces|2 tablespoons extra-virgin olive oil|1 tablespoon minced garlic|12 ounces whole-grain penne or other short pasta|2 cups unsalted chicken broth|1 (15 ounce) can unsalted fire-roasted diced tomatoes, undrained|2 ounces reduced-fat cream cheese, cubed, softened|2 tablespoons chopped fresh flat-leaf parsley |
Combine paprika, oregano, thyme, salt, pepper and cayenne in a medium bowl. Add chicken; toss to coat.
| Heat oil in a large, high-sided skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 6 minutes. Transfer to a plate. Do not wipe the pan clean. Reduce heat to medium.
| Add scallion whites and garlic to the pan; cook, stirring constantly, until softened, about 1 minute. Stir in pasta; cook, stirring often, until lightly toasted, about 1 minute. Add broth and tomatoes; increase heat to medium-high and bring to a boil. Reduce heat to medium and cook, stirring often, until the pasta is al dente and the liquid is mostly absorbed, about 10 minutes.
| Stir in cream cheese and the chicken; cook, stirring constantly, until the cheese is melted and the chicken is heated through, about 1 minute. Sprinkle evenly with scallion greens and parsley.
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calories:580 calories | carbohydrateContent:71 g | cholesterolContent:92 mg | fatContent:15 g | fiberContent:10 g | proteinContent:42 g | saturatedFatContent:4 g | servingSize:None | sodiumContent:644 mg | sugarContent:7 g | transFatContent:None | unsaturatedFatContent:None |
https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F44%2F2021%2F11%2F24%2Fone-pot-chicken-pasta-with-cajun-seasonings.jpg |
EatingWell |
Julia Levy |
2021-11-30T03:00:48.000Z |
Healthy Recipes|Healthy Cooking Methods & Styles|Healthy One-Pot Meals |
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| Vegan Chickpea Frittata |
https://www.eatingwell.com/recipe/7934304/vegan-chickpea-frittata/ |
This vegan chickpea frittata is a creamy breakfast (or dinner!) dish loaded with veggies. The tomatoes give a burst of flavor in each bite, while the mushrooms add a savory note. The black salt is what gives this vegan frittata an egg-like flavor, but regular salt can be used in its place. |
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P0DT0H30M |
1 cup chickpea flour|2 tablespoons nutritional yeast|1 teaspoon baking powder|½ teaspoon kala namak (black salt) <em>or </em>regular salt (see Tip)|¼ teaspoon ground turmeric|¼ teaspoon ground pepper|1 cup water|2 tablespoons lemon juice|1 teaspoon reduced-sodium tamari <em>or</em> soy sauce (see Tip)|3 teaspoons extra-virgin olive oil, divided|1 cup thinly sliced red onion|1 cup sliced cremini mushrooms|2 teaspoons finely chopped garlic|1 cup grape tomatoes, halved lengthwise|1 cup packed fresh spinach, roughly chopped|Chopped fresh chives for garnish |
Whisk chickpea flour, nutritional yeast, baking powder, salt, turmeric and pepper together in a medium bowl. Add water, lemon juice and tamari (or soy sauce); whisk until smooth.
| Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion, mushrooms and garlic; cook, stirring occasionally, until the vegetables are soft, 5 to 6 minutes. Add to the chickpea mixture, along with tomatoes and spinach; stir until evenly combined. Do not wipe the pan clean.
| Add remaining 1 1/2 teaspoons of the oil to the pan; heat over medium heat. Add the chickpea mixture; spread in an even layer. Cover and reduce heat to medium-low; cook, undisturbed, until firm and set, 15 to 20 minutes. Remove from heat. Garnish with chives, if desired.
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calories:107 calories | carbohydrateContent:15 g | cholesterolContent:None | fatContent:4 g | fiberContent:3 g | proteinContent:5 g | saturatedFatContent:1 g | servingSize:None | sodiumContent:338 mg | sugarContent:3 g | transFatContent:None | unsaturatedFatContent:None |
https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F44%2F2021%2F11%2F24%2Fvegan-chickpea-frittata.jpg |
EatingWell |
Britney Alston |
2021-11-30T02:17:19.000Z |
Healthy Recipes|Healthy Lifestyle Diets|Healthy Vegan Recipes|Healthy Vegan Breakfast Recipes |
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| Ground Beef & Potatoes Skillet |
https://www.eatingwell.com/recipe/7934170/ground-beef-potatoes-skillet/ |
In this healthy dinner recipe, ground beef and potatoes are paired with colorful veggies, including kale, tomato and peppers. Everything is cooked in one skillet, which allows for layers of flavor to build quickly while also cutting back on the number of dishes. |
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P0DT0H40M |
3 tablespoons extra-virgin olive oil, divided|1 pound 90% lean ground beef|2 teaspoons ground cumin|¾ teaspoon salt|¼ teaspoon ground pepper|3 medium Yukon Gold potatoes, diced (1/2-inch)|1 medium yellow onion, chopped|1 yellow bell pepper, diced (1/2-inch)|1 poblano pepper, diced (1/2-inch)|2 cloves garlic, minced|1 bunch lacinato kale, stemmed and roughly chopped|2 plum tomatoes, cored and diced (1/2-inch)|1 scallion, thinly sliced crosswise (optional) |
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add beef, cumin, salt and pepper; cook, stirring often to break up the meat, until evenly browned, about 6 minutes. Using a slotted spoon, transfer the beef to a paper-towel-lined plate; do not wipe out the pan. Add 1 tablespoon oil to the drippings in the pan. Add potatoes; cook, stirring occasionally, until the potatoes begin to caramelize and are tender, about 20 minutes. Transfer the potatoes to the plate with the beef.
| Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add onion, bell pepper and poblano; cook, stirring occasionally, until tender, about 6 minutes. Add garlic; cook, stirring often, until aromatic, about 1 minute. Add kale and tomatoes; cook, stirring often, until the kale is wilted and the tomatoes are heated through, about 3 minutes. Stir in the beef and potatoes. Sprinkle with scallions, if desired.
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calories:322 calories | carbohydrateContent:30 g | cholesterolContent:49 mg | fatContent:15 g | fiberContent:4 g | proteinContent:20 g | saturatedFatContent:4 g | servingSize:None | sodiumContent:400 mg | sugarContent:3 g | transFatContent:None | unsaturatedFatContent:None |
https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F44%2F2021%2F11%2F23%2Fground-beef-and-potato-skillet.jpg |
EatingWell |
John Somerall |
2021-11-28T21:13:24.000Z |
Healthy Recipes|Healthy Cooking Methods & Styles|Healthy One-Pot Meals|Healthy One Skillet Recipes |
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| Caramelized Ripe Plantains with Dark Rum |
https://www.eatingwell.com/recipe/7934677/caramelized-ripe-plantains-with-dark-rum/ |
Plantains are a common ingredient in West African cooking. From street snacks to stews, plantains can be enjoyed at every stage of their maturing process. Green plantains can be used for chips, while yellow ones serve as a starchy side. Here, we use super-ripe black ones where the starch has turned to sugar making them perfect for dessert. Serve these plantains warm for a dessert that all will love. This recipe is perfect for a Kwanzaa celebration; read more in "Why the Karamu Feast Is My Favorite Part of Kwanzaa—and a Simple Menu to Celebrate". |
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P0DT0H20M |
4 ripe plantains|1 tablespoon unsalted butter|½ cup dark Barbadian or Jamaican rum|2 tablespoons granulated sugar|Vanilla ice cream for serving |
Peel plantains and slice into ½-inch rounds. Heat butter in a heavy skillet over medium heat until it starts to foam, about 2 minutes. Add the plantain slices and cook until they are lightly browned and slightly caramelized, turning once carefully, about 5 to 8 minutes. Add rum and sprinkle evenly with sugar; cook, undisturbed, until the sugar begins to caramelize slightly, about 4 minutes. Serve the plantains warm with the rum sauce and a scoop of vanilla ice cream, if desired.
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calories:190 calories | carbohydrateContent:36 g | cholesterolContent:4 mg | fatContent:2 g | fiberContent:2 g | proteinContent:1 g | saturatedFatContent:1 g | servingSize:None | sodiumContent:5 mg | sugarContent:19 g | transFatContent:None | unsaturatedFatContent:None |
https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F44%2F2021%2F12%2F01%2Fcaramelized-ripe-plantains-with-dark-rum.jpg |
EatingWell |
Jessica B. Harris |
2021-12-02T17:19:28.000Z |
Healthy Recipes|Healthy Cooking Methods & Styles|Quick & Easy Healthy Recipes|Healthy, Quick & Easy Dessert Recipes|Quick & Easy Fruit Dessert Recipes |
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