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In this salad, shredded green cabbage is tossed with dried ramen noodles and nuts in a simple sweet and sour vinaigrette.
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Tender cheese tortellini, crunchy red and green bell pepper strips, cooked chicken breast, feta cheese, and black olives comprise this hearty Greek-style salad. It's topped with a tangy dressing made with olive oil, lemon zest, walnuts, and honey.
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This carpaccio has it all: buttery beef tenderloin, fresh Parmigiano-Reggiano, arugula, and just the right mustard-lemon tang in the dressing.
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The herb roasted pheasant with wild rice stuffing recipe is from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
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This recipe started as something I found off the back of a seaweed package, but has been adapted several times so that it can be made quickly with ingredients from most large grocery stores - or a local Asian grocery if you prefer. Nori is the Japanese word for dried sheets of seaweed.
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Made with fresh peaches and reduced-fat buttermilk, this cake is easy and delicious.
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This shrimp scampi is mmmmm good!
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Sriracha sauce and honey team up in this broiled salmon dish packed with sweet and spicy flavor that makes a simple, delicious dinner for 2.
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This pasta dish combines Italian sausage, red bell peppers, and your favorite pasta sauce, for a simple and satisfying supper.
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This quick and easy coffee cake is made with yellow cake mix and filled with a brown sugar and walnut streusel.
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These vegan sausage patties are treated to a tamari-garlic reduction and a mix of dried herbs and spices. Make ahead for an easy breakfast!
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This is a dish that goes together quickly, can be doubled easily, and looks beautiful! Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic. Can be served chilled, at room temperature, or heated!