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This spicy tomato soup--made with assorted fresh tomatoes, red pepper flakes, and Parmesan cheese--makes a great bowl of soup but doubles as a tomato sauce if you cook it longer.
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This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh and very filling, this salad could be served as a main meal.
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Here's a silky soup that doesn't rely on cream for its creamy texture; pureed avocados do the job nicely. It doesn't rely on long cooking for its full flavor, either the soup's in the pot for less than 10 minutes.
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Alternating layers of tortillas, chicken and a tangy green chile cream sauce (easily made with canned soups), and oozing with melted Cheddar cheese.
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Layer sweet potatoes and butternut squash with an Asiago cream sauce for a colorful fall and winter side dish.
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Get Three Cheese Spaghetti Pie Recipe from Food Network
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A sizeable jolt of crushed red pepper revs up this quick and easy tomato sauce.
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Fresh asparagus and red bell pepper add lively color and tender flavor to this creamy, cheesy chicken and noodle casserole.
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Get Broccoli Salad with Baked Croutons Recipe from Food Network
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Get "Oregon Wild" Fish Tacos Recipe from Food Network
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Even if you don't like spinach, you will love this creamy rice dish. Add more or less jalapeno peppers to your liking.