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Cheese ravioli topped with green, red and yellow peppers. A nice change from tomato sauces.
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Easy, fresh bread-and-butter pickles are simply combined and refrigerated at least 24 hours before serving. They keep in the refrigerator for 3 weeks, but they'll probably be gone long before that.
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Grandma's cucumber and onion salad is tossed in a sweet celery seed dressing and makes a refreshing dish for summertime lunch.
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This is a very zesty and hearty chili recipe loaded with vegetables. Garnish with sour cream and cheese, if desired, and serve with herb toast.
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Get Perfectly Baked Beans Recipe from Food Network
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Eggplant is stuffed with sauteed eggplant, onion, peppers and bread crumbs, then topped off with some feta cheese and baked. I named it after the long summer nights I spent with my family on the balcony eating this tasty recipe, because at this season in Greece we have plenty of eggplants and cook them in various ways.
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Smoky chipotle chiles give these double chocolate cookies a little kick.
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Get Potato and Jalapeno Pepper Pierogies Recipe from Food Network
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This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tequila Cured Salmon Recipe from Food Network
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Quesadillas on the grill make for a quick and easy supper on a hot day. Cooked chicken and imitation crab are great substitutes for the shrimp, as well as any vegetables and cheese of your choice. Serve with a tossed salad and Mexican rice.