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A great chilled whole-grain salad to serve with grilled chicken, or on its own for lunch. Can be improved with a combination of whole grains, but the barley works on its own.
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This delicious tartar sauce, vegetable dip is similar to that served at the famous King's Inn restaurant on Baffin Bay in South Texas.
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A high proportion of vegetables turns this pasta salad into a light, nutritious meal.
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Simple and quick beef enchiladas. Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. This is also great with leftover chicken, shredded beef or turkey. Serve with a green salad or beans and rice.
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Who would've thunk that so few ingredients would make the best, and I mean BEST, mushrooms that you've ever tasted? I always serve this at Christmas. Use any combination of mushrooms you like, but make sure to use fresh and not canned.
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A very good deli-style wrap. Use different meats for variation.
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I whipped up this pasta dish to satisfy a craving for olives and feta cheese.
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Similar to other cheese ball recipes, yet different! Double it and freeze one for easy entertaining.
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Get Picadillo Recipe from Food Network
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This is Greek salad perfection: Michael Psilakis tops warm bread with garlicky red-pepper tzatziki (cucumber-yogurt spread) and a piquant combo of cucumbers, olives, peperoncini, tomatoes, radishes, greens, and feta.
cooking.nytimes.com
The question has dogged Thanksgiving cooks practically since Norman Rockwell painted “Freedom From Want” in 1942 and transformed the harvest feast into an American ideal: Is it stuffing or dressing Grandmother knows: it is stuffing only if it is cooked inside the bird Otherwise it is dressing