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Get Stewed Chicken and Chickpeas Recipe from Food Network
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For a nutritious and wholesome meal, yet not lacking in flavour, look no further. You would probably not find this dish in a Middle Eastern restaurant. It is the type of everyday dish served to the family. White kidney beans are slowly cooked in a tomato based sauce. Serve it over plain white rice.
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This is an uncomplicated dish for warm weather and sunny days Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente The only real work is cooking the lobsters and chopping the meat
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Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom
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This egg white casserole with turkey sausage, vegetables, and Cheddar cheese can be made at the beginning of the week for a quick breakfast each morning.
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Get Grilled Lamb Sandwiches with Grilled Spring Onions with Sage Aioli and Sundried Tomato Tapenade Recipe from Food Network
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Fresh mussels are steamed in a cream broth flavored with fennel, tomato, and Greek ouzo.
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Summertime is the right time for cucumber and tomato salad. This one is dressed with a basic homemade salad dressing.
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A light and tangy combination of watermelon, tomato and mint creates a delicious combination of sweet, sour and salty flavors.
Ingredients: mint, feta cheese, salt
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This is a wonderfully spicy cream pasta with a hint of garlic and shallots. You also can add sauteed chicken or shrimp. Very easy and quick sauce to make if you are looking for a spicy entree.
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Get Lobster and Crab Stuffed Grilled Cheese Recipe from Food Network
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Portobello mushroom caps are wrapped with turkey bacon, and cooked in a hot oven, then placed on buns with horseradish sauce, lettuce and tomato.