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Invite a crew of frozen friends for dessert. Cut off the top quarter of an orange. Scoop out flesh with a spoon, then carve eyes, noses, and grins with a utility knife.
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Get Caesar, Mississippi, Salad Recipe from Food Network
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Frozen corn and bell peppers meet with precooked brown rice and refried beans for a quick, tasty fajita version of the classic Buddha bowl.
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Get The Noteworthy Recipe from Food Network
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Hulled yellow mung beans make a very rustic, sweet, and hearty porridge served under salted coconut cream.
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Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
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This dish grew out of a trip to a summer farmers' market, where I couldn't resist the yellow wax beans and red radishes. Poaching is a wonderful way to cook salmon without any added fat.
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Get Eastern Style Tuna Nicoise Salad with Tea Marbled Eggs and Wasabi Vinaigrette Recipe from Food Network
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Get Super Tuna Recipe from Food Network
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Tangy tamarind is the base in this traditional Filipino pork broth.
cooking.nytimes.com
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
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Get Fruit Pizza Recipe from Food Network