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This simple and hearty lemon pepper pasta with chicken and vegetables will quickly become a weeknight favorite.
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This halibut is baked nestled in a bed of fennel, peppers, tomatoes, olives and fresh herbs. It's a one skillet supper that's ready in a flash!
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A wonderful selection of vegetables with a zippy brown mustard and cider vinegar dressing mixed in.
cooking.nytimes.com
This recipe is by Dorie Greenspan and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Rotisserie chicken, ready-made pie crusts, and frozen vegetables save prep time in this easy and kid-friendly chicken pot pie recipe.
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Let your air fryer deliver crispy, golden spring rolls stuffed with rice noodles, ground beef, and vegetables and rolled with love and care!
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Elegant carrot and zucchini roses are tucked into a savory 3-cheese filling in this show-stopping puff pastry tart perfect for brunch.
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A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.
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Healthy, tasty, and very easy to make. Use your favorite fresh or frozen vegetables. Pepper flavored olive oil works well, too.
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A trip through a farmer's market will yield all the fresh vegetables you need for this crunchy salad. Toss bits of broccoli, carrots, bell peppers and celery with morsels of Cheddar or mozzarella, add cooked pasta and pour on the dressing of your choice.
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Get Grilled Mushroom Flatbread Recipe from Food Network
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Chicken pot pie with just 4 ingredients? It couldn't get any easier!