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Catalina French dressing gives a delightful tangy sweetness to a luscious salad of tuna and shrimp tossed with pasta and onion, green pepper, celery and garlic salt.
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These Chimichurri Twice-Baked Potatoes are courtesy of Heather Christo as part of the U.S. Potato Board's Potato Lovers Club. Fresh parsley, oregano, garlic and olive oil make up this Argentinean-inspired sauce that is whipped into baked potatoes.
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This grilled salmon gets its great taste from a unique marinade flavored with garlic, soy sauce, orange and ginger!
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Pita bread is topped with a Greek-inspired spinach salad with olives, feta cheese, and mozzarella cheese. A lemony dressing completes this vegetarian pizza.
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Instead of bread crumbs, chef Stephanie Sokolove uses crushed pretzels to bind and crust her chunky crab cakes.
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Pasta is pasta, but the spicy peanut sauce is a knock out. Natural peanut butter is dolled up with soy sauce, crushed red pepper, veggie broth and garlic. Add a bit of scallion, bell pepper and cilantro - and toss.
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Get Pepperoni and Cheese Scrambled Eggs Recipe from Food Network
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Get Quick and Easy Baked Beans Recipe from Food Network
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Baked rice with cheese, diced chiles, cilantro, corn, and sour cream. Would be great served with green enchiladas!
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This pie 's filling is made with lime gelatin, a splash of bitters, lime juice, condensed milk, and fluffy egg whites folded in. Then it 's poured into a baked pie shell and chilled overnight.
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Shrimp and sweet potato soup, made with diced tomatoes with green chile peppers, is a spicy, all-in-one meal for lunch or dinner.
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This Mediterranean-inspired salad combines brown rice with red bell peppers, raisins, olives, and feta cheese. It is tossed with a simple balsamic vinaigrette for a lunch or dinner salad.