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Get Lime Leaf Chicken Salad with Lime Aioli, Crunchy Lime Topping On Charred Tomato-Brown Rice Pilaf Recipe from Food Network
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Get 3-Bean Salad with Lemon Vinaigrette Recipe from Food Network
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Grated kohlrabi, cabbage, carrot, and bell pepper give a lot of flavor to this soup from southern Germany.
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Starting with dried chickpeas instead of canned ones makes all the difference in this citrusy side dish. Although soaking and cooking the chickpeas takes a bit more time, the effort is minimal.
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Cooked shrimp are chilled in a tomato-juice cocktail with avocado, red onion, and cilantro. The addition of habanero and jalapeno chiles brings the heat.
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Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika).
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Ziti and Italian sausage baked with mushrooms, onion, celery, mozzarella and a simple tomato sauce.
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Tomato sauce, cannelini beans, navy beans and ditalini pasta are seasoned with parsley, basil and oregano in this chunky soup.
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This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. The empanadas can be frozen for up to 1 month.
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Chicken breast slow cooked with onion, bell pepper, celery, tomato and mushroom soups and herbs. I put this together quickly one Saturday morning. When my family got home, they couldn't wait! My daughter thought we were having pizza for dinner, hence the name!
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This dressed-up pasta sauce, made with lots of lean ground beef, onions, and mushrooms, contains a surprise ingredient -- coffee! Make plenty ahead of time, it gets richer after a day or two.
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Recipe is from Blue Apron Meals. For full step by step instructions with pictures visit http://www.blueapron.com/recipes/salmon-burgers-corn-on-the-cob-with-basil...