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The marinade for these steaks features a taste that will enhance and not overpower the flavor of the quality of the meat.
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For this salad, chef Kevin Willmann of Farmhaus in St. Louis likes using oyster mushrooms over other varieties. To roast them, he makes a delicious garlic oil; save leftover oil for other uses.
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Stir-fried ground pork with ginger, garlic, onions, carrot, and celery get a surprise addition of diced watermelon before being wrapped in iceberg lettuce leaves for a fun meal.
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This crunchy, colorful stir-fry has an added kick from serrano chiles I can’t resist buying an array of beans when they’re at summer farmers’ markets I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don’t hesitate to make it if all you can find is green
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Sweet red bell peppers are sauteed with garlic and spicy cayenne pepper, then simmered with sour cream and chicken broth to make a hot and luscious pasta sauce. Finish with Parmesan cheese and toss with cooked pasta.
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Pressure cooker beans, seasoned with cumin and mustard seeds, are simple to prepare and are a very versatile side dish or a addition to soup or burritos.
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Jalapeno peppers lend a little heat to the homemade dressing for this creamy salad with shoepeg corn and tomatoes.
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Get Slow-Cooker Beef Curry Recipe from Food Network
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Get Coq au Vin Recipe from Food Network
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Tomatoes, mozzarella cheese, basil, and bagel chips are mixed together with olive oil in this quick and easy bruschetta salad.
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There’s a special place at the dinner table for anything cooked in bacon or sausage fat, but brussels sprouts pair especially well with that kind of smoky, fatty flavor Caramelized in sausage drippings, the sprouts stay lighter than expected thanks to some quickly pickled red onion and lots of fresh parsley.
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Get Falafel Recipe from Food Network