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This robust and refreshing salad features sautéed shrimp tossed with pico de gallo and served on a salad of mixed greens and avocado slices.  Ranch dressing adds just the right amount of creamy coolness to the dish.
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This recipe is by Jacques Pepin and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The tangy flavor of fresh grapefruit sections combines perfectly with the mellow tastes of avocado and Swiss cheese in a holiday-worthy green salad served with poppy seed dressing.
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Capers, lemon, and lime bring their bright flavors to these grilled mahi mahi fillets.
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A festive salad for those special holiday meals is easy to make, and combines the bright fall flavors of cranberries, orange, glazed walnuts, and blue cheese. Avocado adds an elegant touch.
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You've never seen potato skins quite like this before.
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This colorful coleslaw is sweetened with agave syrup and given a bit of heat with the use of a habanero hot sauce.
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Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and pasta. Use vegetable stock instead of chicken stock for a great vegan sauce.
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Tangy Roquefort blue cheese, fruity sliced pear, creamy avocado, and crunchy candied pecans are all pulled together with a mustard vinaigrette.
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Get 3-Bean Salad with Lemon Vinaigrette Recipe from Food Network
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Kyle Bailey makes these cheese-stuffed Juicy Lucy burgers with a custom blend of ground rib eye steak and pork fatback, and serves them on homemade herb-butter rolls.