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Mushroom caps are baked with a creamy bacon and olive filling creating a rich and hearty appetizer to start off a party or Thanksgiving dinner.
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Kelp noodles are made from seaweed and are gluten free. Here they are combined with chicken, spinach, and vegetables for a quick main dish.
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A simply delicious meal! Sure to make your kitchen smell amazing! This recipe is very versatile, as well. For example, you may find it easier to use lima beans instead of edamame. Also you could use a different type of fish if you don't like tuna. You could even use fresh herbs for a burst of flavor! Feel free to experiment. Enjoy!
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This classic French white beans and sausage dish is slowly cooked to tender perfection under a crispy, caramelized crust.
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Assemble the ingredients the night before, and bake this casserole in the morning. Stand back and wait for the compliments. I've made it with fat free cottage cheese, egg substitute, and reduced fat sausage; the taste is still wonderful!
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This beautiful rice is infused with onion, a few bay leaves and peas while it simmers and cooks on the stove. The result is a fragrant and very pretty rice pilaf. Serves four.
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Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.
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Red and green cabbage and bright orange carrots make this side dish a festive, colorful addition to any buffet.
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Crawfish tails are simmered in a creamy sauce with mushrooms and garlic, and served on a bed of hot linguine.
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Get Wheatberry & Farro Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: olive oil, lemon juice, salt
cooking.nytimes.com
You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.