Vegetable

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  • Chicken Chipotle Pasta Salad-recipe

    Chicken Chipotle Pasta Salad

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    Loaded with fresh vegetables, tender chicken, crispy bacon and a creamy chipotle lime yogurt dressing – this easy to make pasta salad will become a new favorite at outdoor gatherings all summer long.

  • Maple-Mustard Salmon with Corn and Basil

    Maple-Mustard Salmon with Corn and Basil

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    Sweet corn and basil relish is a delicious way to top maple-mustard salmon filets. Cooking the salon on cedar planks keeps it moist and gives it a subtle woody flavor. If you can’t find cedar planks, or if the weather isn’t cooperating, you can also cook this salmon under the broiler for 3-4 minutes.

  • Chunky Three Bean Chili

    Chunky Three-Bean Beef Chili

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    Host an unforgettable graduation party and set-up a chili bar. Allow your guests to top their favorite foods with this Chunky Three-Bean Beef Chili. Supply hot dogs, tortilla chips, pasta, and fries along with additional chili toppings. Everyone is sure to enjoy a meal that they love.

  • Guac and Chips 2

    Basil and Sun-Dried Tomato Guacamole with Parmesan Tortilla Chips

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    This Italian-inspired twist on guacamole may just be the talk of the party. Make the chips in advance and combine all the guacamole ingredients except for the avocado several hours ahead. Just before serving, it takes less than 5 minutes to mash the avocados and serve the dish.

  • Broccoli Rabe and Cherry Tomato Pizzettas - Circulon

    Broccoli Rabe and Cherry Tomato Pizzettas

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    Individual size pizzas topped with creamy mozzarella, bitter broccoli rabe and sweet golden garlic make a robustly flavorful, impressive focus for a meatless meal.

  • Roasted Radishes with Honey, Thyme and Lemon

    Roasted Radishes with Honey, Thyme and Lemon

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    Roasting mellows the radishes bite without depleting it of character. These gorgeous gems are oddly addictive—and add an unexpected element to any meal.

  • Deep Fried Artichoke Hearts with Lemon-Caper Basil Sauce - Farberware

    Deep Fried Artichoke Hearts with Lemon-Caper Basil Sauce

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    Be sure to buy frozen artichoke hearts with no seasoning (other than salt). To make these a couple of hours in advance, allow them to cool in a single un-crowded layer on a rack. To reheat and crisp, place an oiled sheet pan in a 350°F oven and let it get hot; add the artichokes in a single un-crowded layer and heat.

  • Stovetop Wild Rice Stuffing recipe - Anolon

    Stovetop Wild Rice Stuffing

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    Making a holiday meal can get very stressful! This Stovetop Wild Rice Stuffing recipe is not only simple to make, it is very festive and delicious!

  • Brown Butter Green Bean Amandine - recipe - 2

    Brown Butter Green Bean Amandine

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    Fresh green beans are incredible by themselves, but when you toss them with nutty browned butter, almonds and a splash of lemon juice, they are taken to a whole new level. Great for formal dinners or a weeknight at home, these are always a hit on the table.

  • Stuffed Mushrooms recipe-2

    Stuffed Mushrooms

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    These mushrooms are ideal as passed one-bite appetizers at a party, speared on a frilly toothpick. For a sit-down dinner, they would be lovely as an amuse bouche. Because of the added cracker crumbs, the sausage meatballs are tender and fluffy, unlike a sausage cooked as-is.

  • Asparagus and Saffron Risotto - Anolon.com

    Asparagus and Saffron Risotto

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    I like to think of risotto as a contemplative dish. You don’t have to think too hard about what you’re doing, none of the steps are difficult or technical, but you have to stay close by, stirring gently. It gives you time to think. And when it’s done, you have a dish that has an air of sophistication. Perfect for a dinner party, but easy enough for a family dinner.

  • Stuffed Artichokes - Anolon.com

    Stuffed Artichokes

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    Stuffed artichokes can be quite challenging to make if you keep them whole. But if you cut them in half, they’re much easier to prepare, and they’re not quite the same huge portion, making them more appropriate for a first course. You can use any Italian spice mix you like, or use oregano, basil, or a mix of the two. For the cheese, use what you like. Provolone, Parmesan, Asiago, or an aged mozzarella would be fine. Or a mix.

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