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Creamy? Check. Pasta? Check. Vegetables? Check. This recipe has everything it needs to be a new family favorite.
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Inspired by a salad served at a Basque restaurant in Bakersfield, this sensational summer salad features fresh tomatoes, cucumber, onion, and colorful bell peppers. The dressing combines olive oil, red wine vinegar, with oregano, basil, and marjoram.
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Chicken strips are tossed with bell peppers and red onion to make these fajitas, a colorful weeknight dinner dish you can top as you please.
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Even the meat-eaters in your household will like these sweet potato vegetarian tacos with avocado, cilantro, salsa, and queso fresco.
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Marinated vegetables are grilled to perfection.
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Chiles en nogada (in walnut sauce) is a classic dish from the Mexican state of Puebla. Cooks traditionally fry the chiles, but in this lighter version, chefs Joe Cassinelli and Danny Bua simply roast them.
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Fresh roasted salmon fillet stars in this sweet and spicy burrito.
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Get Goat Cheese-Stuffed Zucchini Blossoms with Zucchini Noodles Recipe from Food Network
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Get Pulled Pork Pancakes with JD Syrup Recipe from Food Network
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Get Italian Chicken Sliders with Tomato Jam Recipe from Food Network