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Get Falconetti's Chicken Thai Sausage Recipe from Food Network
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Penne pasta has great company in this robust salad that is hearty enough to serve as an entree. Tomatoes, cucumbers, green peppers, sweet onion and black olives are tossed with the pasta and an herbed oil and lemon juice dressing.
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Make this easy dip ahead of time and refrigerate until about half an hour before serving.
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A crust made of cauliflower makes for a delicious wheat-free pizza.
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This fresh fall recipe was developed by the Food Network's Aida Mollenkamp.
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Basil, tomato, and red pepper flakes expand on the classic grilled cheese sandwich in this recipe.
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Ratatouille seems like a lot of preparation, but it doesn't have to be with this easy recipe.
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Sun-dried tomatoes, basil and cream of mushroom soup combine to make a luscious, Mediterranean-style sauce for sautéed chicken and egg noodles.  
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Shredded raw veggies--like onion, garlic and zucchini--are pressed into a rectangular pan, then sprinkled with Parmesan and toasted sesame seeds. No crust needed!
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This delicious spaghetti squash casserole combines cooked ground beef, onion, and bell pepper with baked squash, served in the squash shell.
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This hearty soup is made with a colorful mix of carrots, peas, leek, and onion. Borlotti beans and farro are added, which make the soup hearty enough to be a main course.
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Grill up a taste of summer with Chef John's recipe for grilled swordfish bruschetta with cherry tomatoes.