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Get Grilled Sausages with Grilled Shallot Relish with Fresh Ricotta and Toasted Baguette Recipe from Food Network
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This barley risotto is delicious and charming. It makes a nice side dish for steak or roasted meats. Especially when you want to serve something a little different.
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A tart and pungent puree of tahini (sesame paste), lemon juice, yogurt and garlic is tossed with hot penne along with sauteed mushrooms, onions and sweet red bell peppers to make a delectably different dish of pasta.
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Green lentils and kidney beans are tossed in a light vinaigrette for a vegan, protein-packed salad. Bring to your next gathering or pack it for lunch!
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It's two salads in one -- a hearty, spicy mixture of lentils and eggplant and a crisp, cool combination of cucumber and tomato. Each is fine by itself, but they're even better when served together.
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I took the idea of wrapping beef in pastry from the traditional beef Wellington to make a simpler dish with the kick of fennel seeds and cayenne. I serve these with tomato sauce.
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Sunchokes, a.k.a. Jerusalem artichokes, are nutty-tasting and can be eaten raw or cooked. When roasted, they make a great change of pace from the usual crudités served with bagna cauda, the Italian olive oil, garlic, and anchovy sauce.
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Brimming with hearty mushrooms, wine-soaked bread, savory spices, and cheese, these stuffed eggplants are so packed full of flavor, you'll never miss the meat.
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This meatloaf recipe from Matt and Ted Lee is a mixture of beef, sausage, and dill pickle relish and is completed with a spicy ketchup glaze.
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Dill and lemon juice dress this cucumber salad with a small amount of sour cream.
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Apples, onions and pickles are mixed into a sugar/vinegar concoction and steeped in the refrigerator. Nice with roast port or topping a juicy hamburger.
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Grandma's recipe for kosher dill pickles is easy to prepare. The hardest part is waiting 1 month to open the jars!