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Canned beets and carrots are pureed to make this delicious vegan tomato sauce alternative. Serve on pizza or as a base for chili.
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Cherries and pork may sound like a weird combo, but these are amazing, and a great way to use up all those summer cherries.
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Sprinkle mozzarella cheese over classic shrimp scampi and broil until bubbly for a company-worthy entree that is a snap to prepare.
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A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Veal chops and portobello mushrooms, beautifully complemented by a rosemary and red wine reduction. Serve with a side of pasta and they'll think they're in Italy.
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This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Farmers' Market Salad Recipe from Food Network
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You can wrap the salad in lettuce or stuff it into pitas for a heartier meal.
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This red wine sangria spiked with vodka and triple sec and made with 4 kinds of berries, cherry, and orange is sure to be a crowd-pleaser.
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Enjoy the sweet taste of fresh peas in these easy pasta pockets.
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Start with prepared shredded cabbage to achieve this simple, sweet, and tangy slaw featuring sunflower seeds, almonds, and raisins.
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Salmon cooked in 'crazy water' (acqua pazza) is a lightning-fast but fresh version of a traditional Italian recipe, where salmon poaches in a flavorful tomato and wine sauce.
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Get Barmouche's Potato Salad Recipe from Food Network