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Healthy, tasty, and very easy to make. Use your favorite fresh or frozen vegetables. Pepper flavored olive oil works well, too.
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A trip through a farmer's market will yield all the fresh vegetables you need for this crunchy salad. Toss bits of broccoli, carrots, bell peppers and celery with morsels of Cheddar or mozzarella, add cooked pasta and pour on the dressing of your choice.
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Get Fridge Gazpacho Recipe from Food Network
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Chicken pot pie with just 4 ingredients? It couldn't get any easier!
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This quick-fix pot pie can be whipped up in minutes and tastes like you spent hours in the kitchen. Cooked, diced chicken breasts are combined with condensed cream of chicken soup and mixed veggies. Pour into a prepared pie shell, cover with a round of pastry, and bake. Makes eight generous servings.
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This creamy chicken and vegetable dish features an enticing sauce made with Campbell's® Condensed Cream of Potato Soup and Campbell's® Condensed Cream of Broccoli Soup, and is topped with golden biscuits for a real home-style flavor.
cooking.nytimes.com
This is a creamy cold soup, thickened with potatoes It's an easy, filling meal for when it's too hot to be hovering over the stove.
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Chicken and vegetables are paired in a creamy sauce and topped with a golden biscuit crust.
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An easy, filling side dish for barbecues or camping can be made by cooking potatoes and vegetables in foil packets. This is an easy recipe for your campfire, BBQ Grill, or oven.
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Summer squash, such as green and yellow zucchini and yellow crookneck squash, add flavor and heartiness to a delightful tomato-based stew flavored with Cajun Andouille sausage and served with a sprinkling of Parmesan cheese. Serve with a big slice of crusty bread to dip into the broth.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Few things are more beautiful than a giant, deep golden brown featherless bird in the middle of a dinner table.