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Get Greek Meatballs and Tzatziki Recipe from Food Network
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Corned beef hash cakes are topped with baby arugula, a poached egg, and a drizzle of hollandaise sauce and balsamic glaze.
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Shrimp, tuna, and scallops combine with fresh herbs and spices, sun-dried tomatoes, and red chile peppers. Serve with lemon wedges. Substitute salmon, crab, or sole to create a variety of delicious alternatives.
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Grilling the fish and making a sauce with fat-free fromage blanc keeps the calorie count down in this variation on the classic fried-fish sandwich.
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Fresh morel mushrooms are stuffed with a savory cream cheese and crab filling then baked in this recipe for a tasty bite-size appetizer.
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Chicken breast is coated in a delicately spiced, and slightly sweet breading, then baked with grapefruit juice and nectarine.
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Add a bit of crunch to your crab cakes with a crisp apple salad!
cooking.nytimes.com
In this decadent pie baked in a skillet, fresh peaches are coated in caramel before being topped with a homemade puff pastry crust The trick to controlling the sweetness here is making sure to cook the caramel until it’s very dark brown but not burned You’re looking for the color of an Irish setter: deep brown with a reddish cast
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Get Strawberry Rhubarb Crisp Recipe from Food Network
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Get Oatmeal Waffles with Allspiced Apple Butter Recipe from Food Network
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Inspired by the Girl Scouts, a peanut butter Do-Si-Do cookies recipe.
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Tart, fresh lemon and sweet blueberries lighten up these hearty, oat-filled muffins.