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Get Fried Couscous Salad Recipe from Food Network
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This recipe is steeped in Neapolitan tradition: It’s made the day after the big Easter feast, as a way to use up leftover cheese and meat An Easter Monday picnic is also a custom, so the fact that all the goodies are already wrapped up in the bread makes it a very transportable option The herby pesto and Gruyère, though, are my own nontraditional additions
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Get Penne with Meaty Ragu Recipe from Food Network
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Get Grilled Shrimp and Cilantro Pesto Pizza Recipe from Food Network
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Get Foil-Packet Chicken Puttanesca Recipe from Food Network
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A hearty sprinkle of organic granola from Cascadian Farm™ makes this buttery crumble an instant hit at the breakfast (or dinner) table.
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Get Buffalo Chicken Meatloaf Recipe from Food Network
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Get Rosemary Focaccia Stuffing with Pancetta Recipe from Food Network
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Even vegetable stews can have more vegetables This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast
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This is a very simple if slightly stove-intensive dinner, a two-pot meal that comes together serially to achieve a hearty whole I use sweet Italian sausage most of the time, but the hot varieties work as well, and always the richest chicken stock available — sometimes adding bouillon to my homemade stock for the extra oomph it provides The key is stirring, stirring, stirring the rice as you add the stock, taking care to incorporate each ladleful entirely into the rice before adding more
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This baked pasta dish combines sweet Italian sausage, tomatoes, eggplant, and kalamata olives.