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A winter salad dressing recipe made with blood orange juice, lemon juice, shallots, and whole-grain mustard.
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This vegan dish can hold its own at the breakfast table.
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Get Muffuletta Recipe from Food Network
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The yogurt marinade does two very important jobs in this sheet-pan chicken recipe One, the acidity in the marinade helps tenderize the meat, and two, the sugars in the yogurt help brown and caramelize the skin of the chicken as it roasts Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.
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Romaine lettuce and cabbage are the base of this salad fruit and nuts and dressed with creamy poppy seed dressing.
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Get Wild Alaskan Salmon Fillet Recipe from Food Network
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This hearty pie is baked in a 9x13-inch pan. Chicken and veggies are blended with cream of mushroom soup and chicken broth, topped with a biscuit crust, and then popped into the oven to bake until golden brown.
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Spiced lamb is simmered with rice and whole heads of garlic in this Central Asia-inspired dish.
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This recipe calls for a unique twist on traditional cabbage coleslaw: mango. Sure to be a crowd-pleaser and it tastes great on fish tacos!
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Homemade crackers loaded with veggies are a paleo-friendly treat thanks to almond meal, coconut flour, and flax seed meal as the base.
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This three bean salad has the addition of celery for extra crunch. It is tossed in a white wine vinaigrette for a quick and easy salad that is perfect for picnics.
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This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.