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Fall doesn't have to mean the end of farm-fresh vegetables. Take advantage of the variety of greens available by serving them with caramelized onions and fettuccine.

Serves 4.

~ salad ~

~ main ~

~ side ~

~ dessert ~

1. Make shortbread.
2. Make sauce for eggplant; keep warm.
3. Begin caramelizing onions.
4. Slice artichokes and mushrooms.
5. Cook eggplant.
6. Finish preparing pasta and salad.

Dinner Tonight with the editors of Everyday Food

Bean Burritos

Posted by Kellee Miller, on November 17, 2009

I often make vegetarian bean burritos on weeknights because I usually have all the ingredients on hand: canned beans, an onion, tortillas, cheese, and rice. I start my rice and then start prepping ingredients. A quick sauté is all that is required to make the bean base and then I can layer with my desired ...

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