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Salad greens, Granny Smith apple, feta cheese, and walnuts are tossed in a blueberry balsamic dressing in this colorful fall fruit salad.
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A turkey breast is seasoned with a buttery herb spread and cooked for hours in the slow cooker for tender, juicy meat.
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Cubed chicken breast is simmered in a peppery tomato-basil sauce and tossed with fine strands of angel hair pasta.
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A fantastic sandwich with sliced turkey, guacamole, toasted whole wheat bread, fresh tomato, lettuce, bean sprouts, yellow mustard and light mayo. For cheese lovers, Colby-Jack makes a great addition as well. No one I know can resist this one!
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This Greek-style pasta salad would also be good tossed with fresh avocado and mint.
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An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.
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Chef John's unbelievably light and not-too-sweet Italian doughnuts are really quick and easy. Toss them in cinnamon sugar while they're still warm.
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A little extra attention to the rice results in a particularly well-flavored enchilada with chicken, Monterey jack cheese and corn.
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Get Bruschetta with Peppers and Gorgonzola Recipe from Food Network
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Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner.
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Lemon tea cookies are filled with pine nuts, lemon, and cream cheese to produce soft and delicious cookies everyone will love.
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Jenn Louis uses whatever melon looks best at the market. She sometimes swaps out the feta for ricotta salata or the chives for mint.