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Cauliflower, potatoes and carrots are cooked with garlic in chicken broth, pureed, then combined with milk, spices and a bit of sherry in this basic cream of cauliflower soup.
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An easy and enticing salad recipe, with sweet grapes, crunchy almonds, and tangy cheese.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Serve nachos straight from the oven so the corn chips remain crunchy and the cheese is nice and oozy.
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Chicken breasts make a fine change of pace for tostada filling, along with tomatoes, lettuce and bell pepper. A garnish of salsa with fat-free sour cream and Cheddar or jack cheese keep this dish a healthy one.
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Get Seaweed Mashed Potatoes Recipe from Food Network
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There are so many ways to enjoy this sauce You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.
cooking.nytimes.com
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States This version has no bread and is a creamy orange-pink rather than a lipstick red
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Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.
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Get Raspberry-Ricotta Mousse Recipe from Food Network
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A no-bake cream cheese pie with sliced bananas, topped with blueberry pie filling and whipped cream.
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Get Spicy Cheddar Cheese Football Recipe from Food Network