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A spur-of-the-moment creation when I wanted something with a great flavor punch and lots of color, plus quick to prepare---this one fills the bill, with baby spinach and colorful cranberries and mandarin oranges, plus the crunch of sweetened almonds and the pungent feta cheese---a new favorite at our house! You may substitute blue cheese for the feta and any kind of sweetened pecans or walnuts, if desired, for the almonds.
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Get Broccoli-Cheddar Potatoes Recipe from Food Network
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Pan-frying stuffed pasta gives it an irresistible golden crust.
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Citrusy shrimp will help chase away the cold-weather blues.
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Get Tricolore Stuffed Pork Recipe from Food Network
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Dr. Weil believes cooked mushrooms are more nutritious than raw ones, so F&W's Grace Parisi developed this vegetarian entrée of grilled mushrooms filled with smoky chiles.
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Spinach, cabbage, bacon, and tortellini are layered with ranch dressing in this Italian-inspired makeover version of 7-layer salad.
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Broccoli, cauliflower, spinach, potatoes, and cheese make this soup delicious. You eat one bowl and it'll fill you up!
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On Fridays I always end up with a mash-up of food in my fridge, garden & cupboard. Food I hate to throw away. This week I made a brothy dish of Greens...
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Eggs, noodles, and cheese is baked together with spinach for a hearty breakfast, lunch, or dinner.
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Bulgur (a quick-cooking form of whole wheat) is usually boiled before it's eaten, but for this terrific main-course salad, Melissa Rubel simply softens it in warm tap water before tossing it with baby spinach and precooked shrimp.