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This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!
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Get Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette Recipe from Food Network
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A warm lovely vinaigrette dressing, with just a bit of sugar, is poured over a bowl of fresh and canned veggies and popped into the fridge. Twenty-four hours you have green bean-corn-celery-pea-corn-pimento-delight.
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Make your own medium-hot chili seasoning mix in place of store-bought packets for a fresher, less processed addition to your chili recipes.
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Perennial favorite chicken soup gets a North African treatment with the addition of tomatoes, couscous and cumin.
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The Mediterranean flavors of garlic, olives, and fresh herbs permeate this easy chicken dish.
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Leftover turkey works perfectly in this creamy vegetable-turkey chowder--and it's ready in about half an hour.
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Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.
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Chicken sauteed in white wine, lemon and butter gets a boost from mushrooms in this rendition of a classic.
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This comforting, delicious gluten-free pasta soup with squash is perfect for chilly days.
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Get Picadillo Sliders Recipe from Food Network
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A little different twist on an old favorite...cheese makes the difference! Substitute half and half cream for a richer chowder.