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John Shields of Town House in the small town of Chilhowie, Virginia, composed this dish from ingredients he picked up at his local supermarket.
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This recipe is quick and easy to make. Its an adaptation of favorite salad from a bistro I used to work at. The chef would never give me his secret recipe, but...
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Warm shrimp, mango, goat cheese, and toasted coconut combine in this refreshing salad.
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Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on. When ready to cook, bake it straight from the freezer.
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Get Flavorful Tofu Tostada Recipe from Food Network
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Get Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing Recipe from Food Network
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This is a simple, sweet, and savory balsamic vinaigrette you can prepare in a matter of minutes.
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When you peel citrus fruit and remove the membranes, you end up with juicy, translucent "pearls."
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Katherine Anderson uses radishes from her family's Oxbow Farm for this simple salad, including the Easter egg and French breakfast varieties. She loves to add chopped sugar snap peas to the bowl when they're in season, for a sweet crunch.
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Get Red Wine Vinaigrette Recipe from Food Network
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This crazy-looking vegetable is also called Roman cauliflower or Romanesque cauliflower. Here, it's roasted with olive oil, garlic, and simple seasonings.
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Crispy baked kale is seasoned with vinegar and salt in this snack recipe.
Ingredients: kale, olive oil, sherry vinegar, salt