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Loaded with fresh veggies and dressed with an olive oil-lime juice vinaigrette, this easy, summery dish makes a perfect light meal or a side dish to your favorite grilled entrée.
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Here are two recipes for the price of one: a garlicky rice side dish and a hearty black-bean chili that puts meatier versions to shame.
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Get Paella Recipe from Food Network
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Get Eggs Florentine Recipe from Food Network
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Spain meets Italy in this lively combination of pasta and zesty gazpacho.
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Left over cooked turkey meat is a natural for making tasty enchiladas stuffed with creamy turkey filling and baked in a homemade tomato sauce.
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Get Kale-Pasta Mason Jar Salad Recipe from Food Network
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Layered vegan shepherd's pie delivers a rich filling of lentils, ginger, tomato, and warm spices under a coconut milk and sweet potato mash.
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To cook this seafood-and-chorizo paella, use the grill as both a stovetop and an oven, simultaneously using direct and indirect heat. We've replaced his whole crab with jumbo lump crabmeat for simplicity's sake.
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Miniature meatballs with vegetables and pasta shells. You will love this soup.
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This is a super juicy and moist ceviche! It is so good! Serve with tortilla chips.
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Get Stuffed Baby Eggplants Recipe from Food Network