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Cucumbers and olives are tossed with cubes of Monterey Jack cheese and salad seasoning to make the base for this easy pasta salad. Add cooked pasta and toss with Italian dressing. Chill before serving to let the flavors meld.
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Strands of spaghetti squash are combined with fire-roasted tomatoes, asparagus, and feta cheese for a hearty Greek-inspired vegetable side dish or a vegetarian main dish.
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Triangles of crescent roll dough are pressed into a 10-inch pie tin and layered with all the taco fixings. First come the corn chips, followed by the ground meat, sour cream and cheese. Then another layer of corn chips finishes the pie. It 's baked until golden, cut into slices and served with shredded lettuce and slices of avocado.
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I came up with my own version of Italian Nachos after trying some at a festival. They are a nice change of pace from your typical nachos. These disappear fast whenever I take them to parties!
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This flavorful thousand island is peppered with bits of hard-boiled egg, sweet pickle relish, black olives, red bell peppers and a sprinkling of ground cloves.
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Cook up this Mediterranean baked chicken, complete with feta cheese and spinach, for a low-effort dinner that will make you feel like a pro!
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This moist, nutty bread is a terrific way to use up late-summer zucchini.
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Zucchini bread is the "crust" in this zucchini bread breakfast pizza layered with Greek yogurt, fruit, and maple syrup.
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Get Chicken Wings with Red Hot Honey Glaze and Blue Cheese-Celery Dipping Sauce Recipe from Food Network
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Surprise your guests with this colorful holiday appetizer from Beth Kirby of Local Milk.
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Fish tacos are a staple among California surfers but are often beer-battered and fried. Kerry Simon's healthier, grilled version enriches the guacamole with low-fat sour cream.
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Shrimp pasta salad tossed with a creamy lemon dressing is a quick weeknight meal the entire family will love.