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Seasoned shrimp and vegetables are baked together on a sheet pan while tortillas warm in the microwave for these easy weeknight fajitas.
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Rockfish fillets are placed on a bed of fresh spinach, seasoned with dill, lemon pepper, garlic powder, onion powder, salt, and pepper and topped with lemon, onion, and baked for a great-tasting, one-dish meal.
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Thyme-scented quinoa pilaf with fresh vegetables, cooked until they are just tender, is kosher for Passover.
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All the fixings for twice baked potatoes are layered casserole-style and baked into a decadent side dish for potlucks or brunches.
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A seasoned whole chicken is oven-roasted with a can of beer and lime for a succulent browned main dish.
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Sweet potatoes make a perfect summer treat, especially with a nice twist by using lime zest! Boiling the potatoes before hand allows them to cook perfectly once in the oven. This pairs well with seafood and burgers alike.
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This Bolognese-style red pasta sauce is a crowd-pleaser, takes next to no effort, and can be made with fresh or dried herbs.
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A flavorful dressing for a pasta salad. With the combination of mayo and olive oil, a light and creamy dressing is created that allows the flavor from the herbs to come through to provide a burst of flavor.
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Cheesy garlic polenta can be made simply by cooking in the rice cooker. Serve as a side dish with your favorite protein.
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Whether you make it with the shells on or off, Chef John's Hawaiian garlic shrimp scampi is a garlic and shrimp lover's dream!
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This is a spicy and creamy dip - good for vegetables.
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Cod and potatoes are a winning match in this garlicky pleasure.