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A healthy sautéed Brussels sprouts with fried capers recipe.
cooking.nytimes.com
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
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A couscous salad with the Spanish flavors of almonds, olives, red pepper, and smoked paprika.
www.simplyrecipes.com
A classic Italian mixed seafood salad made with calamari, shrimp, clams and scallops, dressed with olive oil and lemon.
www.allrecipes.com
Use evaporated milk to help the seasoned-flour coating stick to the chicken wings before cooking in hot oil for delicious fried chicken wings.
www.allrecipes.com
Ripe tomatoes stuffed with seasoned feta cheese make a great side dish or appetizer.
Ingredients: tomatoes, olive oil, garlic
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Blue Claw Crabs caught in Aug or Sept. or go out and buy number #1 Jimmies (Males).
Ingredients: olive oil, white wine
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Cajun-seasoned shrimp, andouille sausage, and the trinity are piled high on tortilla chips and smothered in melty cheese for nachos you won't soon forget.
www.allrecipes.com
Sweet Italian sausage is simmered with plum tomatoes, garlic, onion and heavy cream to create a thick, rich sauce that's served with bow tie pasta.
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Thai black rice and kidney beans give this vegan veggie burger a meaty texture; vital wheat gluten helps it keep its shape when cooked.
www.delish.com
These slow-cooked pork shoulder chops pair well with Nebbiolos wine.
www.allrecipes.com
This authentic Italian seafood risotto is made with shrimps and scallops, but you can sub in any seafood you like, just make sure the rice and seafood are cooked separately.