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Romaine lettuce, apple slices, Cheddar cheese, fresh herbs, and toasted pecans, tossed with Dijon vinaigrette makes an amazing salad.
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Kohlrabi tastes a lot like a broccoli stem, but it's milder and sweeter and the texture is crisper. Chef Stephanie Izard of Chicago's Girl & The Goat makes it the star of her delicious salad, served raw in very thin slices.
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Field greens and arugula are transformed into a sophisticated main course salad by adding chicken apple sausage, Granny Smith apple slices, toasted pecans, and crumbled Blue cheese with a zesty lemon-Dijon mustard dressing. Serve with laffa or pita bread.
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Smoky barbecue sauce and cheese-toasted corn bread croutons put a Texas spin on hearty greens.
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Summer squash, such as green and yellow zucchini and yellow crookneck squash, add flavor and heartiness to a delightful tomato-based stew flavored with Cajun Andouille sausage and served with a sprinkling of Parmesan cheese. Serve with a big slice of crusty bread to dip into the broth.
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Get Duck Poppers Recipe from Food Network
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Go meatless with these yummy vegetarian enchiladas with a delightful filling of pinto beans, spinach, cheese, and fresh corn.
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An easy baked broccoli-Parmesan casserole recipe.
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Flour tortillas are stuffed with scrambled eggs, Cheddar cheese, diced green chilies and Jones Canadian Bacon. Top with sour cream and salsa.
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A delicious turkey and spinach lasagna with fat-free ricotta and whole-wheat lasagna noodles.
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Fantastic combination of everything delicious all stuffed into a bite-sized mushroom!