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This hearty and creamy version of the classic Caesar salad uses kale in place of romaine lettuce and adds cucumber and leeks.
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Similar in taste and texture to cream cheese, Boursin melts easily into a smooth and creamy sauce for this pasta dish.
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Chef Way At Bluestem, Megan Garrelts stuffs her French toast with more than 10 ingredients.
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This is a typical dish of southern Italy. Swordfish is marinated in a lemon and oil mixture, then fried and cooked with fava (broad) beans and white wine.
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Green tomatillo salsa is really easy to make with the addition of green tomatoes, cilantro, and garlic powder! This is great, green salsa that everyone asks me to make. I have made it several times and just recently had the best batch ever!
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Featuring a marinade of cilantro, white balsamic vinegar, lemon juice, sugar, and garlic, this salmon is sensational grilled or broiled.
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An Italian-style vegetable and feta cheese topping is the perfect enhancement to delicious baked halibut.
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If you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy!
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This savory, vegetarian side dish combines quinoa with celery, carrots, and turmeric.
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Chicken breasts are sauteed with onion, garlic, and fresh porcini mushrooms in a rich balsamic vinegar sauce in this quick dinner option.
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Do not underestimate how a simple recipe can create a fragrant, warming and delicious curry-tinged soup. This recipe can be made with any firm white fish, and is lovely served over rice.
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This bread machine recipe is a good way to use kohlrabi in a new and useful way.