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Mandarin orange segments and jicama are tossed with fresh lemon and lime juices and cilantro for this tangy slaw.
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Roasting brussels sprouts in schmaltz — rendered poultry fat —gives them an incredibly nutty richness that you can’t get from any other fat If you are making the schmaltz from scratch for this recipe (and you should if you want the gribenes), do use the onion, which lends an incomparable browned sweetness to the mix The gribenes, which are the crispy bits of chicken skin that fry in the rendered fat, make an excellent garnish
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This tangy, spicy sauce is great with shrimp or chicken!
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A French-influenced side salad with herbs and red wine vinaigrette.
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Get Farfalle with Herb Sauce and Walnuts Recipe from Food Network
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This variation on the popular 'dump cake' theme includes mint chocolate chips and pecans.
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I’ve modeled these delicious and easy grated beet fritters after traditional Greek zucchini fritters Make sure to buy beets that have a generous amount of greens attached Don’t be alarmed by the amount of oil: About half of it will still be in the pan when you’re finished, if you are careful to get it hot enough before you add the fritters.
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Get Farfalle with Chicken, Porcini Mushroom and Swiss Chard Recipe from Food Network
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This is a sandwich you'll never forget. Two kinds of pesto are spread on focaccia, which is then piled high with roasted red peppers, feta cheese and basil.
cooking.nytimes.com
This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde You can also use regular garlic, though you might want to reduce the amount by half I also added garlic chives to the mix just because I saw them at the farmers’ market and figured a little more garlic flavor could only help