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Plump portobello mushrooms are marinated in balsamic vinegar and seasonings, then topped with a savory stuffing of spinach, eggplant, artichoke hearts, Parmesan and mozzarella cheeses, then baked into a satisfying vegetarian main dish.
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Get Black Beans and Rice Recipe from Food Network
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A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.
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Dress up leftover rotisserie chicken with crunchy vegetables, mandarin oranges, and a creamy cilantro dressing to make this Asian-inspired honey-sesame chicken salad.
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Roasted garlic, cranberries, and prosciutto give roasted Brussels sprouts an added richness for the holiday dinner table.
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Decadent chocolate brownies get a boost of healthy, whole-grain nutrition from oats, and their fat content is cut by substituting vegetable oil and applesauce for other fats.
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This classic French salad from Lyons is a perfect contrast in flavors and textures.
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You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
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Get Scallops with Mango and Avocado Recipe from Food Network
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The potatoes are cooked with panch phoron, or Bengali five-spice powdera mix that includes fennel, cumin, and mustard seedsthen tossed with turmeric.
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A jammy Zinfandel and dried fruit lend a ton of flavor to lamb-shoulder chops.
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Watermelon and feta has been in vogue for some time (and forever in Greece) I decided to throw in some of my endless supply of cucumbers and mix it up with the melons I cut the melon and cucumber into medium-size dice (1/2 to 3/4 inch), but you can also make this more like a salsa and cut the produce into fine dice.