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Ham and potato hash, a perfect side dish for fried eggs. Easy to cook, and a great way to use up leftover ham.
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Jicama adds a California twist to this fresh vegetable salad made with diced tomatoes, cucumber, bell pepper, and red onion. It's tossed with a lemon vinaigrette.
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A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this Italian sausage and mozzarella cheese-stuffed eggplant to be one of our favorite dinners.
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This creamy butternut squash soup with two sources of protein - chicken and quinoa - makes a filling, comforting soup perfect for Fall.
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Six gallons of chili! Pinto beans, ground beef, tomato and spices to feed a small army.
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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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Swap olive oil for butter in this soft, cranberry-pecan cake. It is a perfect cake to bring to parties or picnics.
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Egg and sour cream batter make the chicken delectably moist, crushed graham crackers in the breading impart a subtle sweetness.
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Each year I am asked to make this wonderful dressing. The recipe has been in my family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.
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Cooked ham, chicken, or bacon, shredded cheese, and cooked zucchini are layered in a pie plate and covered with a biscuit mix-custard mixture and baked. This dish can be served hot or cold, and can be frozen, too.
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Get Greek Yogurt with a Fig, Date, and Honey Swirl Recipe from Food Network
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This summer salad with lentils, tomatoes, cucumber, onion, and balsamic vinegar is a quick and easy vegan dish you can serve hot or cold.