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A rich pesto sauce dresses this pasta salad filled with blanched broccoli, carrots, olives, and red bell pepper.
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A very tasty soy sauce dressing is poured over chilled, cooked rice and lots of veggies - spinach, bean sprouts, mushrooms, peppers, green onions, celery. And lest we forget, a generous sprinkling of cashews. Serves twelve.
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Get Grilled Pizza Margherita Recipe from Food Network
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Get BBQ Chicken Potpie With Cornbread Crust Recipe from Food Network
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This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Corn and Avocado Salad Recipe from Food Network
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Tender chunks of chicken breast simmer in an Italian-style tomato sauce with lots of mushrooms. The dish is served on hot egg noodles and sprinkled with Parmesan cheese.
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Get Gazpacho Recipe from Food Network
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Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.
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Simmer chicken in a spicy, orange juice-based sauce for a quick and simple dinner. Serve alongside noodles and a green salad for a complete meal.
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Get BBQ Volcano Chipotle Wings Recipe from Food Network
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As comforting and substantial as these potato cakes are when served plain, they also support the theorem that most dishes are improved by the addition of a fried egg. The peppery cream and tangy salsa round out all the flavors and textures for a perfect weekend breakfast. Start with (1 1/4 cups/230 grams) leftover mashed potatoes should you happen to have some.