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This authentic Jamaican recipe is really easy to make. It uses ripe plantains (which are a relative of the banana) as the filling. Enjoy!
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Carrot cake in pancake form? YUM. This easy take on classic pancakes is sure to become your new favorite breakfast.
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A delicious blend of potatoes, garlic, lemon, and herbs marinated overnight in olive oil and white wine. This is a nice way to dress up the potatoes and is always a hit at my dinner parties.
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Leftover grilled chicken breasts are ideal for making this chicken salad in a yogurt based dressing with apples, celery, red onion, and grapes.
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This delicious tuna and avocado salad is packed with flavor for an interesting twist on typical tuna. Perfect for a satisfying lunch or picnic take-along, especially if you love fresh avocados. Serve cold with crackers or in lettuce cups.
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Shrimp, white beans, red onion, and fresh tomatoes are tossed in an Italian vinaigrette and served over salad greens for a simple and tasty option for lunch or dinner.
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After having a similar salad at a restaurant I had to try to re-create it.
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Get Apple, Pecan and Blue Cheese Salad Recipe from Food Network
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Jacques Pepin shows how quick and easy it is to prepare a vegetable soup from scratch.
cooking.nytimes.com
Pecan tassies are bite-size pecan pies disguised as cookies With a simple crust that’s both tangy and rich, thanks to cream cheese and butter, and a not-too-sweet maple-infused pecan filling, they go down easy and by the handful.
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This chocolate graham cracker s'mores recipe smashes peanut butter and roasted marshmallows between homemade chocolate graham crackers.
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This Enriched Polenta 
Porridge with 
Raspberries and Crème Fraîche is a warm, creamy, comforting way to start the day, and is great with whatever fruit you have...