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Since the tomato pesto here is made in a processor or blender, you have to make more than the small quantity needed. Use leftover pesto later in the week on grilled vegetables or fish. Its also a delicious addition to sandwiches and pasta.
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Warm biscuits are brushed with blue cheese dressing and topped with spicy ground chicken for quick and easy Sloppy Joes with a Buffalo kick.
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Shrimp are marinated in a mango-soy sauce-ginger mixture then quickly grilled for a Polynesian-inspired party appetizer.
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Cooked macaroni takes on a comforting blend of sour cream, mayonnaise and Cheddar cheese. Sweet pickle relish and tender green peas add color and flavor. This simple pasta salad is best served after a good, long chill in the fridge.
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Ham, green onions, and hash browns baked with spicy pepperjack cheese make up this easy make-ahead breakfast dish.
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A simple but elegant shrimp scampi recipe. Combine it with garlic bread and a salad for a delicious dinner.
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Recipe for Arugula Salad with Honey-Glazed, Bacon-Wrapped Shrimp, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
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Crescent rolls make this bacon quiche tart recipe a snap.
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Seasoned shrimp and vegetables are baked together on a sheet pan while tortillas warm in the microwave for these easy weeknight fajitas.
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Rockfish fillets are placed on a bed of fresh spinach, seasoned with dill, lemon pepper, garlic powder, onion powder, salt, and pepper and topped with lemon, onion, and baked for a great-tasting, one-dish meal.
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Thyme-scented quinoa pilaf with fresh vegetables, cooked until they are just tender, is kosher for Passover.
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Get French String Bean Salad Recipe from Food Network