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Get Tenderloins Recipe from Food Network
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These vegan sausage patties are treated to a tamari-garlic reduction and a mix of dried herbs and spices. Make ahead for an easy breakfast!
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Movies will never be the same with this simple, spicy popcorn!
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Fiddlehead ferns have a flavor similar to asparagus and are available from April through July in many specialty markets. Here, they are simply cooked in olive oil and garlic to make a fabulous first course or side dish.
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Whether you can't get enough cilantro or you just want something different, this cold tabouli salad made with cilantro instead of mint is for you.
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The ultimate comfort food made lower in fat, thanks to Morningstar Farms® Veggie Bacon Strips.
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This dish defines the phrase “it’s worth the wait.” The cooking method here is low and slow, with a well-seasoned pork butt roasted for 9 to 10 hours Inspired by a “Pork Dinner” family meal at Mozza in Los Angeles, where a 300-pound Berkshire pig was butchered for the dinner, it makes for a perfect big Sunday feast Just don’t forget the salsa after all that time.
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Turnips often are overlooked, but their deep earthiness brings body and flavor to this lovely autumn dish.
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Get Smoked Paprika Potato Wedges Recipe from Food Network
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Crab salad perfect for spreading on crackers.
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This is a tasty vegetarian version of a Chinese classic. You won't even be able to tell it isn't chicken! Seitan is made from wheat gluten and is very high in protein and low in fat. I recommend using a chicken-style variety.
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A steak sandwich with egg and chimichurri — that's a combo right in my wheelhouse.