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cooking.nytimes.com
This straight-from-the-garden vegetable salad is the essence of summer on a plate It’s very easy to make, but you’ll need to buy sweet young corn, tender enough to eat raw, as well as perfectly ripe avocados and the freshest cucumbers Feel free to add cherry tomatoes and radishes, and sprigs of crunchy purslane, if you can find it.
cooking.nytimes.com
Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner They can be served open-faced or folded over
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Spicy sauteed turkey tenderloin, spinach, and blue cheese form the base of this wrap, but it's the strawberry-jalapeno salsa that really sends it over the top!
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A crisp and healthy recipe for shaved celery, celery root, and radish vegetable salad.
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Get Halloumi Kabobs Recipe from Food Network
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Tangy Roquefort blue cheese, fruity sliced pear, creamy avocado, and crunchy candied pecans are all pulled together with a mustard vinaigrette.
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Port-soaked prunes layered with whipped cream, toasted almonds, and cake.
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Get Stuffed Baby Bell Peppers Recipe from Food Network
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Marinated venison tenderloin is filled with cream cheese and jalapeno slices, then wrapped in bacon and grilled.
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After a mad search on the net for a recipe for this sauce I had to create my own. This can be reheated in the microwave without the usual cream sauce defects. I just love the light green color and how well it displays over tri color or regular pasta, salmon and grilled chicken. I have been putting this on everything.
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A friend made this the other day and it was great, so I had to share. The more colors you use the more colorful it is. Our friend just sprinkled oregano. We added the jalapeno for heat.
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A simple Asian twist on jalapeno poppers served with sweet chili sauce.