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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh rosemary, thyme and sage blend with garlic, olive oil and balsamic vinegar for an herby marinade.
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Baby salad greens tossed with avocado, tomato, olives and pepperoncini are coated in an herb vinaigrette and sprinkled with Parmesan.
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Chef Mark Ladner tosses these tangy peas with sharp chopped red onion, so this vinegary dish can be paired with a light tannic red wine.
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This lush, stewlike dish is made with firm, creamy cannellini beans.
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Baked Brussels sprouts with butter and hot sauce are transformed into a Buffalo-flavored side dish, much like Buffalo wings, but vegetarian.
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Fresh leeks and broccoli two overlooked vegetables come together in a gorgeous, warming soup.
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Get Tagliatelle with Bacon, Burst Cherry Tomatoes and Arugula Recipe from Food Network
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Chef Daniel Patterson uses ground dried seaweed as a rub to coat thick pork chops before pan-roasting them.
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Get Squid with Bacon and Garlic Oil Recipe from Food Network
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This recipe was submitted by Real Women of PHILADELPHIA contestant Mandy Heaston.