A delightful combination of toasted bread and fresh tomatoes, this easy recipe is one of the most widely eaten dishes in Spain.

Sometimes the simplest dishes are the best.   Originating in Catalonia, this tomato bread is one of the most common and well-loved dishes in Spain.

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A quick and easy version of a classic Indian dish, this delicious biriyani features U.S.-grown rice and can be made in just thirty minutes.

By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win prizes associated with the contest. I was not compensated for my time.

Think rice!  In honor of National Nutrition Month, the USA Rice Federation challenged the RecipeRedux members to create our own nutritious and delicious recipes featuring U.S.-grown rice. 

Whether you prefer white, brown, wild, black or red rice, U.S.-grown rice has you covered!  Not only is it delicious, but U.S.-grown rice is healthy, sustainable, locally-grown, GMO-free, affordable, and versatile.  How can you beat that?  You can use it in so many ways, from savory to sweet.  Try pairing it with other nutritious foods like seafood, lean proteins, fruits and vegetables for a perfect meal.  An added benefit- it’s also gluten-free and easily digested.  Because it is the least allergenic of all grains, rice cereal is often recommended as a first food for babies.

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One of my favorite ways to eat vegetables is to roast them in the oven. Roasting vegetables at a high temperature caramelizes their sugars and brings out their natural sweetness.  As the vegetables roast, they brown on the outside, become buttery soft on the inside and their flavors intensify.  I usually make a couple of large trays of them and store them in the refrigerator so that I can snack on them throughout the week.  They're great with rice or quinoa or as a side dish with grilled chicken or fish.  I also like to add them to salads, sandwiches, quesadillas and pasta dishes.    

My Perfect Oven-Roasted Vegetables are colorful, delicious and packed with nutrients.  For this version, I used a mixture of bell peppers, zucchini, carrots and red onion but you can use your favorite combination of vegetables.  I simply toss them with olive oil and season them with salt and pepper.  I also like to throw some whole garlic cloves on the pan along with the other vegetables.  As the garlic roasts, the flavor mellows out and it becomes soft and sweet.  In the winter I make the same dish but with heartier vegetables like sweet potatoes, parsnips, turnips and butternut squash.  Asparagus, beets, fennel, brussel sprouts and cauliflower are some other great options for roasting.  

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