Food editor Kelly Brant set out to create a week’s worth of dinner recipes that are full of flavor but don’t require a laundry list of ingredients or rely heavily on processed foods.
The hardest part of limited-ingredient recipes, particularly if you don’t want to rely on prepared and convenience products, is keeping the recipes simple without being bland.
For this task, she turned to the bold flavors of aromatic vegetables, seasoning blends, vinegar and fruit preserves. And opted for flavorful meats — sausages, pork and beef — and for a vegetarian entree, quick-cooking, flavor-absorbing lentils.
For the recipes, read Wednesday’s Arkansas Democrat-Gazette.