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Celery root salad recipe, also known as celery remoulade, with celery root, green apple, and a mayonnaise Dijon dressing.
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A natural at holiday meals, this savory side has something for everyone.
cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
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Get Buffalo Chicken Lasagna (aka Buffalo "Dew-Sagna") Recipe from Food Network
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A sweet citrus dressing seasoned with chili powder and cumin is used both to marinate the chicken breasts and dress the green salad.
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These noodles will help you nix that lo mein delivery habit.
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This delicious pasta salad tastes great and is full of vegetables. Substitute canned shrimp in place of canned tuna to change it up a bit.
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Cauliflower is substituted for potato in this version of the baked potato salad. It's loaded with bacon and Cheddar cheese, and most people won't even notice the difference.
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Get Missy's Marinated Tomatoes Recipe from Food Network
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Beef broth is poured over browned and seasoned cubes of beef in a slow cooker with carrots, celery, barley and thyme in this recipe for a hearty soup which is cooked for 8 hours.
cooking.nytimes.com
Asparagus doesn’t have to be treated as a delicate, fragile thing, napped only with butter or creamy sauces, or served plain with olive oil and salt That’s fine for the first week or two of the season, but then it’s time to dial up the interest factor and add some spice Asparagus actually stands up quite well to aggressive flavors
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Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.