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Not only does the salmon take mere minutes to cook, but a refreshing seasonal topping also turns it into a sophisticated supper.
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At L.A. Bento in Los Angeles, chef Chad Aaland makes quinoa salad with three types of beans and house-pickled onions. This streamlined version with black beans and jarred cocktail onions is tasty, too.
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Anyone can make this simple, old-fashioned, and tasty appetizer of celery sticks stuffed with a cream cheese and green olive filling. The green celery and olives with red pimiento pieces look pretty on an appetizer tray, too.
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Get Mexican Layered Bean Casserole Recipe from Food Network
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Tomatoes stewed with celery, onion, green pepper and basil.
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Get Hash Brown Casserole Recipe from Food Network
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Chicken breast is cooked with rotini pasta and cheddar cheese soup in this comfort food casserole that the kids will love.
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This unique, delish dish, made with Morningstar Farms® Veggie Sausage Patties, is almost too beautiful to eat. Almost.
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Here is a sort of sandwich homage to Italy on toasted Squirrely bread, which held up quite nicely to the somewhat wet ingredients. After all, what could be more...
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Get Cabbage Salad Recipe from Food Network
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This wild mushroom and beef stir-fry recipe uses leeks, flank steak, and a variety of wild mushrooms.
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Green chile peppers, ginger, and cumin flavor this fresh cilantro condiment.