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Ricotta cheese adds moisture, lemon zest bright flavor, and the self-rising flour makes Chef John's delicious lemon ricotta pancakes so light they nearly float off the plate.
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The regrettably underused leafy vegetable Swiss chard makes an appearance here with apricots, currants, port and pine nutsaltogether unexpected and delectable.
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Angel hair pasta is layered with a creamy turkey mixture and grated cheese in a baking dish in this casserole which also freezes well.
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Sweet potato and bacon give add a colorful and savory twist to the traditional muffin. Serve on Thanksgiving instead of rolls!
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This hearty and spicy casserole uses canned diced tomatoes with green chile peppers and cream of mushroom soup to top ground beef and tortillas for a dinner option sure to please.
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This quinoa, couscous, and farro salad with vegetables is tossed in a simple lemon dressing and topped with feta cheese.
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Kale, quinoa, currants, pecans, and feta cheese are tossed in a basic vinaigrette in this salad recipe.
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I'm seeing lots of savory, non-breakfast versions of Dutch Babies on menus lately, so I thought I'd try it with this amazing bacon and asparagus version. The best pan to use is a 12-inch cast iron skillet.
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Spaghetti squash replaces pasta in this cheesy gluten-free bake with Italian sausage; a great recipe for sneaking more veggies into dinner.
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This version features water chestnuts, mushrooms and Cheddar along with the celery and almonds, and is garnished with crushed potato chips.
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Get Classic Shrimp Gobernador Tacos Recipe from Food Network
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Get Jalapeno Corn Cuffins (Cupcake-Muffins) Recipe from Food Network