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This salad is light and flavorful and chock full of veggies that you can pull from your garden--tomatoes, cucumbers, and green onions. Add lots of parsley and mint and a nice splash of olive oil and lemon juice and that's it. Chill before serving to bring out the flavors. Serves eight.
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Chef John's recipe for Persian rice, made with a pinch of saffron, will have you producing perfect results every time.
www.delish.com
A sprightly ginger broth transforms typical cabbage, pork and potato soup into a meal thats light-tasting and satisfying at the same time. The shot of lemon juice added at the end intensifies the flavors.
www.simplyrecipes.com
Individually baked eggs with ham! Great for using up leftover Easter or Christmas ham. Serve with toast!
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Get Braised Pork Chops with Sage Recipe from Food Network
cooking.nytimes.com
This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan
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Get "Bawlmer" Crab Cakes Recipe from Food Network
cooking.nytimes.com
Fresh herbs give this classic dip, adapted from America's Test Kitchen, its clean, fresh flavor and distinctive color; do not substitute dried herbs For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount Season with additional lemon juice, salt and pepper to taste before serving.
www.chowhound.com
An easy baked chicken breast recipe with a quick pan sauce made from chicken broth, white wine, whole-grain mustard, flour, and butter.
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This recipe makes enough to stuff a turkey and fill a casserole. Use five cups for the cavity and the skin flap at the top of the breast, then cook the rest in an 8-by-11-inch baking dish. Recipe By: Grace Parisi Servings: Makes 17 to 18 cups
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Get Waldorf Salad Recipe from Food Network