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Corned beef hash cakes are topped with baby arugula, a poached egg, and a drizzle of hollandaise sauce and balsamic glaze.
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No-bake cheesecake flavored with powdered green tea (matcha) tastes and looks marvelous, and is very easy to make.
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Shrimp, tuna, and scallops combine with fresh herbs and spices, sun-dried tomatoes, and red chile peppers. Serve with lemon wedges. Substitute salmon, crab, or sole to create a variety of delicious alternatives.
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Grilling the fish and making a sauce with fat-free fromage blanc keeps the calorie count down in this variation on the classic fried-fish sandwich.
cooking.nytimes.com
Kale salad may someday go the way of other clichéd salads of yore — the bean salad, the chef’s salad, the beet salad with goat cheese But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons
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Fresh morel mushrooms are stuffed with a savory cream cheese and crab filling then baked in this recipe for a tasty bite-size appetizer.
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Add a bit of crunch to your crab cakes with a crisp apple salad!
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Chicken breast is coated in a delicately spiced, and slightly sweet breading, then baked with grapefruit juice and nectarine.
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Skinless, boneless chicken breasts are pounded thin, rolled around fresh spears of asparagus with mozzarella cheese, and baked for an easy spring dinner that's ready in less than an hour.
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Just a simple coating of French dressing and breadcrumbs is all it takes for crispy baked chicken breasts.
Ingredients: bone, dressing, cornflakes
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Green beans are breaded and deep-fried into a crunchy golden appetizer nobody can resist. Serve with ranch dressing.
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An easy homemade version of the famous peanut butter cup candies.