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Zucchini boats stuffed with a mixture of tomatoes, eggplant, and basil makes an eye-catching and tongue-pleasing side dish.
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Get Quick Avocado-Sprout-Vinaigrette Salad Recipe from Food Network
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Cauliflower and cherry tomatoes make a festive duo in this crunchy salad with a light dressing. Bring to any summer picnic or Memorial Day barbeque.
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Here's a colorful, light and vibrant tasting pasta dish whose sauce easily whizzes up while the pasta boils.
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Get Bow Tie Pasta Salad with Chicken and Roasted Peppers Recipe from Food Network
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This colorful, composed salad with asparagus, roasted tomatoes and avocado slices is drizzled with a sherry vinaigrette.
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Get Creamy Orzo with Prosciutto and Peas Recipe from Food Network
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Penne pasta is tossed with cooked lentils, blistered cherry tomatoes, and rosemary and topped with crumbled bacon and grated cheese.
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A light, fluffy frozen almond mousse, studded with almonds and red and green cherries. These are really easy to make and, their flavor improves if they're made a few weeks in advance, and stored in the freezer.
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Made with coconut flour, cranberries, and jalapeño, these pseudo cornbread muffins would make a great addition to a Thanksgiving table.
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This classic dessert of peaches simmered in a sugar syrup mixture with vanilla bean and lemon juice is served over ice cream with a red raspberry sauce poured over the top.
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Get Pan-Roasted Carrots with Mint and Parsley Gremolata Recipe from Food Network