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This is a simple combination of pork chops and vegetables baked together in a roasting pan for an easy Sunday dinner.
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Spanish tapas are tasty small plates that when combined can create a light supper, or serve as a great appetizer. Huevos Endiablados are deviled eggs filled with a savory combination of tuna, onion, mayonnaise, and Dijon mustard.
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This summer picnic-salad recipe mixes corn, tomato, and avocado in a simple lime dressing for a delicious side dish or dip for chips.
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Red potatoes are moist and hold up very well when cooked and tossed with delicious stuff. And this recipe is great, offering just the right proportions of potato and dressing. Serves twelve.
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This recipe was submitted by Real Women of PHILADELPHIA contestant Annette Gladys.
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Golden basmati rice studded with dried apricots and slivered almonds gets an exotic flavor from saffron and rose water in this company-worthy pilaf.
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This dish combines the complementary colors and flavors of avocado, lime, green onion, tomato, garlic and cilantro with chili. The whole lot is dressed over a bed of pasta to complete the meal.
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Fool-proof bearnaise sauce made in the blender will impress your guests and is perfect for steak, vegetables, or even eggs Benedict.
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The rice in this recipe is flavored with lime juice, cilantro, and canned green chiles.
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Pitas stuffed with this spicy grilled lamb will make your mouth water! Serve with fresh greens and tzaziki sauce.
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A favorite at barbecues, picnics and buffets, this classic potato salad features a cooked, sweet 'n' sour salad dressing  tossed with tender potatoes.
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This creamy beet and potato soup has a pretty color and rich flavor from roasting the potatoes and beets beforehand. The soup is thickened by blending the vegetables with an immersion blender.