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These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.
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A substantial dip recipe modeled on a taco, packed with chicken, beans, green chiles, and cheese and made for serving with a cold beer and tortilla chips.
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This simple broccoli salad kicks up ordinary broccoli with some lemon and red pepper flakes.
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A delicious chewy crust with the wonderful flavor of garlic baked right in! Quick and easy-to-make recipe for the bread machine. The recipe can be doubled to make 2 pizzas.
www.delish.com
The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is a perfect complement to the abundance of sweet, plump blueberries scattered over the top.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This tangy and refreshing pomegranate vinaigrette is ready in minutes, and goes great on any green or grain salad.
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Get Fried Provolone with Italian Salsa Recipe from Food Network
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Pretty and delicious, too! The combination of the purple cabbage (a little sweeter than the green) and the apples is awesome. The dressing is my Grandma's recipe. You will be sure to impress your guests!
www.simplyrecipes.com
Beautiful golden beets and Brussels sprouts. Roasted or boiled golden yellow beets with parboiled Brussels sprouts, sautéed together in olive oil, shallots and thyme, and topped with toasted almonds.
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Impress all of your friends and make your own butterbeer rum.