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These hearty breakfast bars remind me of a granola bar or an omega-3 packed power bar. They're filling and tasty. None of the nuts and seeds in this low-maintenance...
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You'll wish your last bite of this salad, made with Morningstar Farms® Meal Starters Chik'n Strips, were your first.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Front Nine Fruit Salad Recipe from Food Network
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Raw pumpkin seeds (pepitas) are easy to find year-round, so you can make this brittle any time of year. It's perfect for giving as a hostess or holiday gift--or for garnishing your pumpkin desserts!
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A delicate, braided cookie perfect with coffee or tea.
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This winter fruit salad will add lots of flavor and vitamins during the cold season - apples, pears, clementines, kiwi, and pomegranate combine into a colorful treat.
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Hungry barhoppers are treated right in Venice, where drinks can be chased with freshly made snacks known as cicchetti. Try broiled green figs sprinkled with fennel seeds and wrapped in pancetta.
cooking.nytimes.com
This recipe is by Karen Baar and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Flatbread with Fresh Figs, Monterey Jack, Blue Cheese and Red Wine Reduced Vinaigrette Recipe from Food Network
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Get Atomic Ahi Poke (Spicy Ahi Poke with Chili Water) Recipe from Food Network