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Asian flavors star in this chicken-linguine pasta salad that tosses julienned carrots, celery, green onions, and cilantro with a zesty ginger-peanut-garlic seasoned dressing.
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All the great flavors of a classic Reuben sandwich--corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing--in an easy-to-make salad topped with crunchy pumpernickel croutons.
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Roasted cipollini onions in a sweet-and-sour sauce laced with plump raisins and crisp bacon bits.
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Featuring chicken, green onion, and portobello mushrooms, this Japanese miso soup is a simple, comforting dish to warm up the whole family!
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Fried potato patties made from leftover colcannon, a combination of mashed potatoes, kale or other greens, and scallions or green onions.
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This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.
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These appetizers are an explosion of flavor with turkey, crisp veggies, and the zing of chili paste.
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A bright stir-fry of tofu, shredded carrots, bean sprouts, and thinly sliced green onions is served in a sweet tangy sauce with linguine pasta instead of rice. Sesame oil adds its nutty, savory flavor.
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This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.
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This is the basic recipe my gram used to use to make her potato salad. It sounds odd, but the anise is really good in this dish.
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Green salad gets some Cuban flair with the addition of avocados, tomatoes, and black beans.