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Quinoa simmered in vegetable stock with brown mushrooms and fresh herbs makes a delightful side dish for a holiday meal.
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Pan-fried, Cajun-seasoned chicken breasts are served over mixed greens and arugula with avocado, sun-dried tomatoes, and black olives. A Dijon and balsamic vinegar based dressing brings the salad a lively flavor.
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This recipe combines quinoa and roasted sweet potatoes in a fresh and zesty grain salad fit for a gluten-free, vegan or vegetarian diet.
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Get Sweet and Tangy Orzo Salad Recipe from Food Network
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Marinated New York steak makes a terrific beef fajita. Serve it warm white corn tortillas, salsa, and Mexican cheeses.
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Chef John's quinoa tabbouleh, packed with chopped and blended herbs, offers a fresh, green base for any summer side salad or ancient grain bowl you want to build.
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This shrimp and zucchini casserole contains 3 types of cheese - mozzarella, Cheddar, and habanero pepper cheese - and is flat-out delicious.
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Ham, beans and rice are featured in this hearty soup with tomatoes.
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Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish.
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So easy, looks great, and tastes fabulous. Plump tomatoes are topped with thick slices of cheese, a drizzle of good olive oil, and fresh basil.
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Cucumber slices are marinated in vinegar, a spicy gochujang paste, and sesame seeds for quick fresh pickle.
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Cucumbers are tossed with Asian-inspired seasonings and marinated for a great side dish to serve cold.