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As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors.
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Get Turkey Sausage and Peppers Recipe from Food Network
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This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It's addictive!
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Baby greens are tossed with strawberries, cranberries, and onion all of which are drizzled with a red wine vinaigrette.
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Baby spinach is tossed with thin rings of red onion, toasted pecans and crumbled blue cheese and drizzled with a slightly sweet, warm, garlic-infused balsamic vinaigrette.
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This briny, veggie-centric take on steak will please both your inner carnivore and herbivore.
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This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan If you do not have a juicer, buy carrot juice instead.
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Rich with color and texture, and boldly flavored with fresh blackberries and feta cheese, this salad is one of the most wonderful we have enjoyed!
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This is a simple and beautiful salad made with pomegranate seeds and feta cheese.
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This satisfying soup from chef David Bull is an excellent source of fiber.
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Baby bok choy, stir fried with sliced yellow bell peppers, green onions, and sesame oil.
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This salad is the perfect accompaniment to heavier Southwestern and Mexican cuisine.