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It's two salads in one -- a hearty, spicy mixture of lentils and eggplant and a crisp, cool combination of cucumber and tomato. Each is fine by itself, but they're even better when served together.
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A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.
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A lightly seasoned Parmesan cheese crust brings a bold but not overpowering flavor to salmon steaks cooked in a white wine and teriyaki marinade.
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Baby kale, coleslaw mix, and sunflower seeds are tossed in a sweet and tart balsamic vinegar dressing for a quick and easy timesaving slaw.
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There are a lot of different ways to prepare salsa; this recipe puts a twist on the classic Mexican food item with the addition of avocado.
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These cheesesteak sloppy Joes are even better than the original.
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Breakfast fried rice, made with eggs, bacon, and onion, will provide a hearty breakfast on a weekend morning.
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I took the idea of wrapping beef in pastry from the traditional beef Wellington to make a simpler dish with the kick of fennel seeds and cayenne. I serve these with tomato sauce.
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Muffin tins take some of the work out of these light and flaky dinner rolls made with instant potatoes and onion.
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Tomatoes simmered with onion, celery, garlic, parsley basil and oregano. A quick and simple sauce.
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Chicken that is both savory and sweet, with dried onion soup and pineapple and fresh oranges.
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This kid-pleasing casserole tastes like a cheeseburger and fries.