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Get Zucchini Ribbon Pasta Recipe from Food Network
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This Instant Pot(R) chile verde is loaded with tender chunks of pork shoulder, sauteed tomatillos and jalapenos, and fresh, citrusy cilantro.
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Sliced green chiles serve as the base of this quick, crustless quiche that easily adapts to any of your favorite cheeses and vegetables.
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Whip up this fresh tabbouleh salad with quinoa and shredded carrots on a summer day or if you have unexpected guests.
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Frozen corn, chopped onions and carrots are simmered in chicken broth with wild rice and spices in this soup best served when garnished with fresh salsa.
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These Chimichurri Twice-Baked Potatoes are courtesy of Heather Christo as part of the U.S. Potato Board's Potato Lovers Club. Fresh parsley, oregano, garlic and olive oil make up this Argentinean-inspired sauce that is whipped into baked potatoes.
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Even people who usually don't like coleslaw will enjoy this version full of dried cranberries and toasted almonds in a sweet honey-Dijon mustard dressing.
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This Mediterranean-inspired salad combines brown rice with red bell peppers, raisins, olives, and feta cheese. It is tossed with a simple balsamic vinaigrette for a lunch or dinner salad.
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This is a crunchy chicken and rice salad with an East Indian influence.
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Chicken, corn and rice in broth are seasoned with chili powder and garlic powder and served with a squeeze of lime in this quick soup.
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This sweet and spicy mango pineapple salsa is so refreshing you won't be able to stop eating it.
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A ground beef and macaroni casserole topped with potato chips. This recipe was given to me by my sister-in-law.