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Slow-cooked with shallots, wine, and herbs.
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This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks.
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Add some Greek flavors to your lentil salad with feta cheese, red onion, fresh tomatoes, and oregano.
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It would be hard to find a simpler meal than Mr Claiborne’s hearty beef stew, which goes beautifully with buttered noodles and a stout glass of red wine (Or, for the children, a glass of milk.) A small scattering of cloves adds a floral note to the gravy, augmented by just a little thyme, and the combination pairs beautifully with the carrots you add near the end of the cooking process, to prevent them from going mushy in the heat
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A burrito filling made from turkey, potatoes and dressing is heated in a slow cooker then rolled in a warm flour tortilla with Cheddar cheese and diced jalapenos in this suggestion for Thanksgiving leftovers.
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Get Prosciutto-Wrapped Chicken Breast Recipe from Food Network
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These are dumplings that would make your mom proud! Lightly seasoned with parsley and onion, these are tender and lovely in chicken soup.
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Blending canned tuna with capers, lemon juice, parsley, and butter will give you a spread for your antipasto platter or for terrific tuna sandwiches.
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Get The Best Tuna Salad Recipe from Food Network
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Get Soft Scrambled Eggs With Brie Recipe from Food Network
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Get Fried Sardines with Spicy Dipping Sauce and Fried Herbs Recipe from Food Network
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Get Roasted Cauliflower with Caper Aioli Recipe from Food Network