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White wine, lemon juice, and soy sauce flavor this marinade for swordfish steaks cooked out on the grill.
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Mediterranean flavors are showcased in this wonderful pasta salad made with lentils, kalamata olives, crumbled feta, red onion, and fresh herbs.
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A recipe for puréed broccoli soup with plenty of sharp cheddar cheese and sour cream stirred in at the end.
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A porcini mushroom cream sauce is served over seared and roasted pork tenderloin. Simple ingredients, but complex flavors.
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This refreshing roasted sweet potato salad is accented with mangoes, avocado, cilantro, and habanero pepper for a spicy kick!
cooking.nytimes.com
If you are beet-phobic because you fear the inevitable crimson stains, try golden yellow beets instead Yellow beets, nearing orange on the color spectrum, are slightly milder than red ones They make a beautiful assertive salad, dressed with horseradish, mustard and mustard seeds. 
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Broccoli, red bell pepper, water chestnuts, baby corn, and bamboo shoots are stir-fried with cooked shrimp and served over a bed of fresh egg noodles.
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A crunchy salad of radicchio, Belgian endive and sliced fennel served with a fennel dressing and grated parmesan cheese.
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An easy vegetarian curry with ginger, chiles, tomatoes, spices, and garlic. Serve hot in soup bowls, or over rice.
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Get Herbed Quinoa Recipe from Food Network
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Made with 18 eggs, two cups of cheese, and one cup of cream, this frittata makes a decadent brunch dish for a crowd.
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This is a no roll, press in the pan crust, made with oil instead of shortening. It is very good and very easy. A good choice for when a top crust isn't necessary. Vegetable oil may be used instead of peanut oil.
Ingredients: flour, peanut oil, water, salt