In Gather & Graze, authors Mumtaz Mustafa and Laura Klynstra celebrate the unity that can be found around a table as well as the universal comfort of a meal prepared slowly with love and
attention—providing a path and a place for people to connect, exchange stories, and try new flavors.

The spreads, boards, and tablescapes featured in this collection will remind you of happy
times and inspire relaxed meals with those you love. Gather & Graze revels in the coming together around a table of people from all backgrounds and presents internationally themed spreads built around more than 175 homemade recipes.

The stunningly beautiful and creative spreads that grace the pages of this collection include, but are not limited to:

• Pakistani Street Food
• English High Tea
• New York City Brunch
• Sonoma Wine and Cheese Board
• Heartland Cookout
• Spanish Tapas
• Liege Waffle Board
• Pan-Asian Table
• Portuguese Pestiscos
• Moroccan Table
  Savor the multitude of spices, sweets, and flavors on this culinary global journey of shared stories and culture, and rejoice in the universality of one simple act—sharing food as a form of love.

Without further ado….because who wants to scroll through a bunch of text to get to the recipe.

Chili with Chocolate Recipe

Chili With Chocolate Ingredients

2 pounds ground beef
3/4 cup chopped onion
2-28 ounce cans crushed tomatoes
1-27 ounce can Bush’s Best Chili Beans in Mild Sauce
3 cloves garlic, minced
1 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoons salt
1 teaspoon ground oregano
4 tablespoons chili powder
2 ounces Dove Dark Chocolate, chopped

Chili With Chocolate Directions

In a large pan brown hamburger. Remove extra grease, add onions and continue cooking until onions are soft. Add tomatoes, beans, garlic, and spices. Simmer at least 1-2 hours then add Dove Dark Chocolate. Continue simmering until ready to serve.

If you prefer a hot chili you can add jalapenos or hot sauce when you add the tomatoes.

Chocolate Chili

Print

This easy to make Chocolate Chili recipe is perfect for cool fall days.

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Ingredients

• 2 pounds ground beef
• 3/4 cup chopped onion
• 2-28 ounce cans crushed tomatoes
• 1-27 ounce can Bush's Best Chili Beans in Mild Sauce
• 3 cloves garlic, minced
• 1 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoons salt
• 1 teaspoon ground oregano
• 4 tablespoons chili powder
• 2 ounces Dove Dark Chocolate, chopped

Instructions

• In a large pan brown hamburger. Remove extra grease, add onions and continue cooking until onions are soft. Add tomatoes, beans, garlic, and spices.
• Simmer at least 1-2 hours then add Dove Dark Chocolate.
• Continue simmering until ready to serve.

Notes

If you prefer a hot chili you can add jalapenos or hot sauce when you add the tomatoes.

If chili with chocolate isn’t your thing. No worries, I have many other chili recipes that you might want to try!

7 Chili Recipes

Vegetarian Lentil Chili Recipe From The Pantry

Chili is a great meal that’s easy to throw together with pantry staples, fills you up, and makes great leftovers. Use what you have on hand and utilize some of those leftovers. Easy to make and taste delicious!!

Slow Cooker Pulled Pork Chili Recipe

Wintertime is the perfect time for this slow cooker pulled pork chili recipe. This slightly spicy and absolutely delicious chili recipe is totally worth the wait.

Insta Pot Turkey & Sweet Potato Chili

It is the perfect addition to your busy weeknight meal round-up. The instant pot is a lifesaver for busy nights. Simply toss the ingredients in the instant pot, set the timer and walk away. Before you know it dinner is done! I love it.

Best Turkey Chili Recipe

There are loads of turkey chili recipes online, but this one, in my opinion, is the best turkey chili recipe. 

Beef and Mushroom Chili Recipe

You’ll never miss the beans in this chunky beef and mushroom chili recipe thanks to a flavor-packed and satisfying combination of fresh vegetables and Portobello mushrooms.

To top it off, a nice blend of herbs and spices pulls it all together into a delicious and filling meal

Quick and Easy White Chicken Chili

This quick and easy white chicken chili recipe only takes a couple of ingredients including a packet of McCormick seasoning.

I’ve never used a spice packet for a recipe before and I was pleasantly surprised at how delicious and easy it is to use a packet to make a great meal.

If you are looking for a great meal that can be done and on the table in 30 minutes than this is a recipe is for you.

Spicy Slow Cooker Chili Recipe

This spicy slow cooker chili recipe gets a nice boost of flavor by using a combination of spicy and sweet pork sausage, rather than ground beef.

If you like your chili to be extra spicy use all spicy sausage. If you are like me and have no tolerance for spicy food use all sweet sausage. This recipe is written for those who like life a little spicy and a little sweet.

We are definitely NOT the family that sits down to the tablecloth covered, decorated table who then passes dinner dishes to one another.

Heck, some nights you’ll find us eating off paper plates just for the ease of clean up.

When I worked full-time outside the home while raising kids I learned a couple things that made dinner time much more enjoyable and relaxing for everyone.

Tips For An Easier Dinnertime

• Find meals that are quick, easy and delicious.
• Learning to not sweat the small stuff (ie: eating at a plain table). I let go of my ideas of what a “perfect” family dinner should look like years ago. Instead, I learned to enjoy our time together.
• Embracing the semi-homemade recipes. Sometimes it’s nice to open a package and have half the meal done. As long as it taste great, I’m not opposed to cooking semi-homemade.

Thankfully, Johnsonville® Meatballs allows me to have a flavorful spaghetti and meatball recipe on the table in no time at all.

During the summer you can use fresh tomatoes for this recipe but during the winter I use canned diced tomatoes and add some finely diced onion, garlic, and carrots and sauté it all over medium heat.

While I’m making the sauce I cook up the pasta. Remember to reserve some of the pasta water when draining the pasta. Use the pasta water to thin out the sauce, if needed.

This is my favorite type of spaghetti and meatballs. I like having a light coating of veggies tossed with my pasta instead of a heavy tomato sauce that covers all the pasta.

Serve with a nice sourdough bread and tossed salad for a delicious, easy meal.

Each spoonful promises robust flavors and comfort in every bite.

Perfect for cozy evenings or as a satisfying meal any time.

This soup pairs perfectly with freshly baked cornbread or warm tortillas.

Consider adding a dollop of tangy Greek yogurt or a sprinkle of shredded cheddar on top for a creamy texture. Or top with diced avocado and a squeeze of fresh lime for a burst of citrus.

Black Bean and Sweet Potato Soup

Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 4

Black Bean and Sweet Potato Soup Ingredients

2 T. extra virgin olive oil
1 small red onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
Sea salt and black pepper, to taste
½ t. crushed red pepper flakes
1 T. ground cumin
2 t. chili powder
½ t. dried oregano
2 large sweet potatoes, peeled and cubed
3 T. tomato paste
2 15-oz. can black beans, rinsed and drained
3 c. vegetable broth
1 c. frozen corn
¼ c. fresh cilantro, chopped, optional
2 T. fresh lemon juice

I love that this recipe only takes one skillet making clean up a breeze.

To make this recipe vegetarian simply replace the protein with tofu and the chicken broth with vegetable broth.

Best of all, it’s done in 30 minutes and that includes the prep time.

One-Skillet Creamy Chicken Quinoa with Peas Recipe

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Recipe Ingredients

4 thick-cut slices bacon, diced small
1 lbs. boneless, skinless chicken breasts, sliced
½ t. onion powder
½ t. garlic powder
Sea salt and black pepper, to taste
1 c. white quinoa, rinsed and drained
2 c. chicken broth, preferably organic
1½ c. frozen peas
¼ c. half & half
4 oz. cream cheese, cut into chunks
½ c. Parmesan cheese, freshly grated
½ c. fresh parsley, chopped

Recipe Directions

1. Add bacon to a large, high-sided skillet set over medium-high heat. Cook, stirring occasionally, for approximately 2-3 minutes. Remove from heat and carefully drain excess bacon grease from skillet.
   
2. Return skillet to medium heat and add sliced chicken, onion powder, and garlic powder. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until chicken starts to develop some color, approximately 2-3 minutes.
   
3. Add the quinoa and chicken broth and stir to combine. Increase heat to high and bring to a boil, and then immediately reduce heat to medium-low. Cover and simmer until the chicken and quinoa are cooked through, approximately 10-12 minutes.
   
4. Uncover and stir in frozen peas, half & half, cream cheese, and half of the freshly grated Parmesan cheese. Stir to combine and remove from heat. Cover and let sit for another minute or two or until the cheese is completely melted.
   
5. Remove cover and stir in fresh parsley. Season with additional salt and black pepper, if desired, and serve immediately with remaining Parmesan cheese. Enjoy!

The prep time for this beef tenderloin is short, but it needs to cook almost an hour and during that time you’ll want to make some delicious sides like:

• Tri-Color Roasted Rosemary Potatoes
• Roasted Brussels Sprouts with Balsamic Glaze
• Roasted Red Beets
• Easy Spicy Roasted Cauliflower

Rosemary Garlic Beef Tenderloin Recipe

Actual cooking time will vary depending on a number of factors, including the starting internal temperature of the beef.

Therefore, allow the beef to rest at room temperature for 20-30 minutes before roasting and use an instant-read thermometer to check for doneness.

For medium-rare, remove from oven at 140°F. The temperature will rise to 145°F as it rests.

Prep time: 10 minutes
Cook time: 45-50 minutes
Serves: 6

Rosemary Beef Tenderloin Ingredients

3 T. coconut oil, divided
16 oz. white mushrooms, sliced
2 large shallots, sliced
3 T. fresh rosemary leaves, chopped
3 T. garlic, minced
Sea salt and black pepper, to taste
3 lbs. beef tenderloin roast
1 large red onion, sliced

Rosemary Beef Tenderloin Directions

1. Place oven rack in center position and pre-heat oven to 350°F.
   
2. Melt one tablespoon coconut oil in a large, high-sided skillet over medium heat. Add the mushroom and shallots and season with salt and black pepper, to taste. Cook, stirring occasionally, until the mushrooms and shallots develop a bit of color and soften, approximately 4-5 minutes. Remove from heat and transfer to a bowl and set aside.
   
3. Melt the remaining coconut oil in a small bowl in a microwave. Add the rosemary and garlic to the coconut oil and season with salt and black pepper, to taste. Rub the rosemary-garlic mixture on top and all along the sides of the beef.
   
4. Arrange the sliced red onion on the bottom of the same skillet and place the seasoned beef tenderloin on top of the onions.

1. Arrange the mushroom and shallot mixture around the sides of the beef and place in the pre-heated oven for 45-50 minutes for medium-rare or longer for more well done results.
   
2. Remove from oven and rest for 10-15 minutes before serving. Enjoy!

Full of savory goodness, this recipe combines tender shredded chicken, black beans, and cheddar cheese, all wrapped in warm flour tortillas and smothered in a rich, homemade enchilada sauce.

The preparation is straightforward, making it an excellent choice for busy weeknights when you want something delicious without spending hours in the kitchen.

In no time, you’ll be savoring these mouthwatering enchiladas, top them with a dollop of creamy sour cream and serve with a side of rice, salsa and avocado.

Easy Chicken Enchiladas Recipe

Chicken Enchiladas Ingredients

1 medium onion, roughly chopped
1 tsp. vegetable oil
3 medium garlic cloves, minced
3 tbsp. chili powder
3 tsp. ground cumin
2 tsp. sugar
16 oz. tomato sauce
1 C. water
1 pound boneless, skinless chicken breast
1/2 C. black beans
8 oz. cheddar cheese, shredded
8 large flour tortillas
Vegetable cooking spray
Salt
Pepper

Chicken Enchilada Directions

1. Adjust an oven rack to the middle position and heat oven to 425 degrees.

2. Mix the onion, oil, and 1/2 tsp. salt in a large saucepan. Cover and cook over medium-low heat, mixing often, until onions have softened.

3. Stir in the garlic, chili powder, ground cumin, and sugar. Cook until it smells really good…this happens fast, about 30 seconds.

4. Stir in the tomato sauce and water, bring to a simmer and cook until it starts to thicken up a bit.

5. Place the chicken breast in the sauce. Cover and cook on medium-low heat until the chicken is done.

After chicken is cooked through, remove from the sauce and place on a plate; set aside to cool.

6. Strain the sauce through a fine mesh strainer into a bowl, press on the onions to get as much sauce through the mesh as possible. Season the sauce with salt and pepper to taste.

7. Place onion mixture in a bowl. When the chicken is cool, shred it into bite size pieces.

Add to the onion mixture. Add in 1/4 cup enchilada sauce, 1 cup cheddar cheese, and 1/2 cup black beans. Mix to combine.

8. Place a tortilla shell on a clean surface. Spread 1/3 cup of filling down the center of the shell.

Roll the tortilla tightly around the filling.

9. Lay them seam side down in a greased 13×9 pan. I lined my pan with aluminum foil to make clean up easier. Spray the tops of the tortillas with cooking spray.

Place in the oven until tortillas are slightly browned (5-7 minutes).

10. After they are browned remove from oven. Reduce oven temp to 400 degrees. Pour sauce over the enchiladas. Sprinkle the remaining cheese on top. Cover the pan with foil and place back in oven for 20-25 minutes.

11. Remove from heat and let stand for approximately 10 minutes before serving.

I serve with some sour cream. These are seriously the best enchiladas and so easy to make!

More dinner ideas

New England Clam Chowder Recipe

New England Clam Chowder Directions

Heat a large soup pot over medium heat. Add bacon and cook, stirring occasionally, until the bacon becomes crispy, around 4-5 minutes. Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set aside.

Drain and discard all but 2 tablespoons of bacon grease from pot before adding onion, carrots, and garlic. Season with salt and black pepper, to taste, and sauté until soft, around 4-5 minutes. Sprinkle with chickpea flour and cook for another minute, stirring frequently.

Add the clam juice, milk, and heavy cream, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme and 2/3 of the cooked bacon crumbles. Season with additional salt and black pepper, if desired, and stir to combine.

Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer until the potatoes are fork-tender, approximately 15 minutes.

Once the potatoes are cooked, add clams and stir to combine. Continue cooking for 2-3 minutes, or until the clams are heated through.

Taste and adjust seasonings, as desired. Remove from heat and serve immediately topped with remaining bacon crumbles and fresh parsley, if desired. Enjoy!

It’s comfort food at its best.

Easy Spaghetti Carbonara Ingredients

12 oz. spaghetti
Kosher salt
3 large eggs
1 c. freshly grated Parmesan
5 pieces of thick sliced bacon
2 cloves garlic, minced
Freshly ground black pepper
Extra-virgin olive oil (optional), for garnish
Flaky sea salt (optional), for garnish
Freshly chopped parsley, for garnish

Easy Spaghetti Carbonara Directions

In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water.

In a medium bowl, whisk eggs and Parmesan until combined.

Meanwhile, in a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve fat in skillet and transfer slices to a paper towel-lined plate to drain.

To the same skillet, add garlic and cook until fragrant, about 1 minutes. Add cooked spaghetti and toss until fully coated in bacon fat. Remove from heat. Pour over egg and cheese mixture and stir vigorously until creamy (be careful not to scramble eggs). Add pasta water a couple tablespoons a time to loosen sauce if necessary.

Season generously with salt and pepper and stir in cooked bacon.

Drizzle with olive oil and garnish with flaky sea salt, Parmesan, and/or parsley before serving. You can garnish with multiple items. Measure and add with your heart.

Spaghetti Carbonara

Print

Spaghetti Carbonara might be the best comfort food out there and the bonus is it's so easy to make! A handful of ingredients is all you need.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 12 oz. spaghetti
• Kosher salt
• 3 large eggs
• 1 c. freshly grated Parmesan
• 5 pieces of thick sliced bacon
• 2 cloves garlic, minced
• Freshly ground black pepper
• Extra-virgin olive oil (optional), for garnish
• Flaky sea salt (optional), for garnish
• Freshly chopped parsley, for garnish

Instructions

• In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water.
• In a medium bowl, whisk eggs and Parmesan until combined.
• Meanwhile, in a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve fat in skillet and transfer slices to a paper towel-lined plate to drain.
• To the same skillet, add garlic and cook until fragrant, about 1 minutes. Add cooked spaghetti and toss until fully coated in bacon fat. Remove from heat. Pour over egg and cheese mixture and stir vigorously until creamy (be careful not to scramble eggs). Add pasta water a couple tablespoons a time to loosen sauce if necessary.
• Season generously with salt and pepper and stir in cooked bacon.
• Drizzle with olive oil and garnish with flaky sea salt, Parmesan, and/or parsley before serving. You can garnish with multiple items. Measure and add with your heart.

Notes

Some tips to make this the best spaghetti carbonara you're ever made:

• Use quality ingredients from the pasta to the cheese. Quality ingredients = delicious food.

• When adding the eggs take care to not scramble them. This is something that comes with practice.
• Some optional garnishes include: parsley, sea salt, olive oil, black pepper or even chili pepper flakes.

This is also a great time to clean out that pantry. I finally broke down and sorted and organized mine the other.

I had no idea the things that were hiding in the back of it. I mean, seriously, I could create at least 3 days worth of dinner from found items.

Anyways, this recipe calls for a variety of spices and while you could probably opt out of one if you don’t have all of them you could always use a curry spice mix instead. It will work just as well.

I definitely wouldn’t cheat on the coconut milk though. It gives it an added sweetness that is characteristic of this dish. If you can find canned that is best because it’s thicker than the carton coconut milk.

However, because going to the store is challenging right now you can use half and half with a sprinkle of sugar instead.

Hey, during these weird times we have to be flexible, especially when it comes to cooking.

Indian Butter Chickpeas Recipe

Indian Butter Chickpeas Ingredients

1 Can chickpeas, drained and rinsed
3 Tbsp butter
1 Onion, chopped
1 Garlic clove, minced
2 Tsp ginger
1 Tsp cumin
1 Tsp paprika
1 Tsp garam masala
Pinch of cinnamon
1 Cup crushed tomatoes
½ Cup coconut milk
Chopped cilantro
Salt and pepper to taste

Indian Butter Chickpeas Directions

In a large saucepan over medium heat melt the butter. Add the onion and cook until translucent, around 15 minutes. Add garlic, ginger and spices and cook stirring constantly for around 2 minutes.

Add the crushed tomatoes and finish breaking them up in the pan with the help of a wooden spoon or spatula.

Pour the coconut milk and add salt and pepper to taste.

Bring to a simmer and cook for 10 minutes.

Stir in the chickpeas and cook for 10 more minutes, stirring occasionally.

Serve over rice and top with chopped cilantro (If you must, lol. Personally, I don’t use cilantro on anything, but would happily use parsley.)

For some extra flavor punch, squeeze a bit of lime juice on top just before serving to give them a zing but that’s totally optional.