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A great fall or winter side dish, this also can be served as a vegetarian main course.
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This flavorful scallop and citrus dish is great served over rice or pasta.
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You've heard of zing, now meet zang. Seasoned chicken breasts are slowly grilled, brushed with barbeque sauce, and served on a toasted bun.
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A fragrant saute of onions, garlic, bell pepper and mushrooms is simmered with white wine and lemon juice, with fresh scallops tossed in to soak up the flavors. Serve with fettuccine bathed in pesto, and sprinkle with Parmesan cheese.
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Ground turkey is given a flavor boost with the addition of Dijon mustard and red onion for burgers topped with avocado, arugula, and Parmesan cheese.
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Veggies, beans, and cheese sandwiched between two tortillas then heated in oil until golden on both sides.
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Peppers, onions, cabbage, tomatoes, and chicken stock are simmered with quinoa in this delicious, traditional Peruvian soup. There are a lot of ingredients, but it is worth the work!
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Recipe for Hash Browns with Leeks and Bell Peppers, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
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If you are a bean aficionado, you'll love this salad. There are lima, kidney, green and pinto beans, along with some crunchy celery, red pimento, and chopped pepper. A sweet vinaigrette is stirred in, and then all is chilled for a few hours to let the flavors mingle. Serves ten.
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This quick chicken stir-fry has plenty of broccoli, bell pepper, and zucchini. Serve with rice to soak up all the delicious sauce.
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The filling for these enchiladas combines halibut with green onion, bell pepper, cilantro, sour cream, mayonnaise, and Cheddar cheese.