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Kebabs of halloumi, red onion, and Roma tomatoes are coated in an oregano marinade and grilled with hearts of romaine.
cooking.nytimes.com
A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.
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Broccoli and carrots are stir-fried in peanut oil in this quick and easy Chinese stir-fry dish that is great by itself or served with meat.
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Give your taco fillings a Caribbean twist.
cooking.nytimes.com
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
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The classic flavor combination of figs and Gorgonzola cheese comes together in a delicious salad with Israeli couscous.
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This is a simple way to prepare tasty wild salmon!
Ingredients: salmon, olive oil
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Get Veal Parmigiana Recipe from Food Network
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Whole wheat flour and millet are mixed with hemp seeds, flax seeds, and chia seeds in this hearty, multigrain seeded bread recipe.
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This tasty pasta salad includes a variety of colorful fresh winter fruits, crunch celery, and a honey-lime poppy seed dressing.
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Spice up your side dish game and kick up your country fried potatoes a notch by adding Hatch chiles.
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Crisp fresh spinach is tossed with melt-in-your-mouth crumbled bacon, diced hard-boiled eggs and crunchy water chestnuts and drizzled with a sweet and tangy homemade dressing.