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Get Chili Lime Corn on the Cob Recipe from Food Network
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Chicken stock is the key to quick and easy cooking in this light pasta topper featuring chicken, garlic, parsley, lemon juice and a hint of Dijon-style mustard.
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You smash half the chickpeas in this recipe to make a spread, sort of a warm rustic hummus enhanced with garlic cumin and hot pepper, along with a liberal drizzle of olive oil You can use either freshly cooked dried beans or canned chickpeas (also known as garbanzo beans), though freshly cooked is always preferable Tuck some into a pita for a vegetarian sandwich or serve as a dip to eat with bread and olives; a dollop of minty yogurt and a drizzle of tahini sauce make nice additions
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The marinade in this recipe is great on chicken breast as well as lamb.
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There are many versions of this cooked carrot salad throughout the Middle East and North Africa This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser
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The fresh flavor burst of lemon perfectly accents the chicken and angel hair pasta in this quick and easy dish. Serve with a generous topping of Parmesan cheese and a tossed green salad.
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Get Caesar Salad Taco Bites Recipe from Food Network
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Get Salmon and Guacamole Sandwiches Recipe from Food Network
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Get Crispy Pancetta Crostini with Arugula-Lemon Pesto Recipe from Food Network
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Get Smoked Salmon Tea Sandwiches Recipe from Food Network
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A touch of spice and heat gives this glazed pork tenderloin extra flavor.
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A spicy dish that doesn’t mask the fresh flavor of the shrimp.