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Originally a way to use up leftovers--but it's worth cooking potatoes, beans, and hard-boiled eggs for this fresh-tasting French salad! Tuna, olives, capers, tomatoes, and a bed of baby greens round out this hearty main dish salad.
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Vermicelli is tossed with a fresh roma tomato sauce, Cajun seasoning, mozzarella and Parmesan.
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Many cuisines have some version of a starchy vegetable stuffed, then fried, but the corviches of Ecuador speak to tropical and African influences in a delicious way; the plantains give them great crunch and a mild sweetness, while the peanuts offer an intriguing toasted, buttery taste Stuffed here with quickly stewed tuna, they're great as appetizers or as a light meal when paired with a salad.
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These stone-fruit cakes are equally delicious warm with a scoop of vanilla ice cream or cool with a dollop of creme fraiche.
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Meaty portobello mushroom caps take the place of traditional bread in this yummy three cheese bruschetta.
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Get Vegetable Couscous Recipe from Food Network
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Asian pear chunks add a surprising crunch to this refreshing and sweet mango and tomato salsa.
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This dish is a simple mixture of roasted vegetables, including baby eggplants, Roma tomatoes, zucchini, and onion, seasoned simply.
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Get Habanero Sauce Recipe from Food Network
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This steakhouse classic is a wedge of iceberg lettuce topped with a homemade blue cheese dressing.
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This egg white casserole with turkey sausage, vegetables, and Cheddar cheese can be made at the beginning of the week for a quick breakfast each morning.