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Chef John serves mini ravioli in a creamy sauce flavored with tangy Gorgonzola and Parmesan for a quick gourmet dish. It's topped with diced apple and toasted walnuts.
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Barley gives this savory soup a hearty chowder feel.
cooking.nytimes.com
There are so many ways to enjoy this sauce You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.
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Tossed with sweet acorn squash and roasted tomatoes, this whole wheat pasta from chef Eric Chopin is packed with fiber and vitamins A and C. Olives and toasted pine nuts add heart-healthy fats.
cooking.nytimes.com
A Greek version of ratatouille.
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The mellow sweetness of sherry elevates this creamed chicken, cheese and crouton casserole to company status.
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Baked in a tangy dilled buttermilk-Parmesan batter, these are great solo, but hold their own in your favorite dipping sauces, too.
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These are a little like crab cakes, but they're made with fresh salmon and grilled.
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Served on crackers, this savory cheese spread is perfect for whetting the appetite before the big dinner.
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These rich little bites will fill you up fast, with cream cheese and crab and flaky, store-bought phyllo cups.
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In this recipe for the Egyptian street food ta'ameya, ground fava beans and herbs are rolled in sesame seeds and fried into crisp falafel.
www.simplyrecipes.com
Delicious cod fish cakes with fresh cod fillets, potatoes, bread crumbs, parsley, Parmesan, garlic, and egg.