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For my nicoise-style tuna salad, just open three cans: one each of tuna, white beans and sliced olives. Toss these ingredients with slivered red onion, olive oil and lemon juice. Take time, if you like, to boil eggs, or pick them up at the grocery salad bar. Serve the salad with steamed green beans. For an even simpler version, add a little chopped parsley to the salad for color and serve it with salted tomato slices.
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Canned tuna doesn't have to mean sandwiches; instead, toss it with ribbons of zucchini, pappardelle, and a lemony cream sauce.
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Chef John's versatile condiment made with hot and sweet bell peppers, onions, eggplant, and mushrooms can be spread on bread, tossed with pasta, or served on grilled fish.
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This pot pie is filled with parsnips, carrots, and sweet potato and is topped with your favorite biscuit mix.
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Cajun-seasoned grilled chicken breast and jalapeno sausage flavor a skillet meal of bow tie pasta and vegetables in a creamy sauce.
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Get Smoked Turkey Leg and Green Bean Salad Recipe from Food Network
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This is a hearty, filling meal - A variation on the Classic, using spicy tomatoes with green chiles, and ranch-style beans. There's only one pot to clean up!
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Moist banana muffins get even better when Chef John adds walnuts and dark chocolate to the batter and frosts them with an easy ganache.
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Marinated tofu, apple, and Napa cabbage make for a flavorful roll.
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In the case of mac 'n cheese, the child in me would have jumped for making the stuff out of the cardboard box. Mix the orange-yellow-ish powder with hot milk...
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Get Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce Recipe from Food Network
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Get Neely's Fried Calamari Recipe from Food Network