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A quick stew of vegetables, Moroccan spices, and chickpeas.
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Small, sweet bell peppers (also called mini peppers) in shades of red, orange and green make attractive vessels for stuffing In this recipe, adapted from the home cook Meline Toumani, they’re roasted until caramelized, then filled with a mixture of bulgur, tuna, herbs and capers for brightness Offer these to nibble with cocktails when you’re feeding a crowd, or serve them with a salad and some warm pita bread for a light but highly flavorful supper for a smaller group
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Get Danny Glover's Seafood Gumbo Recipe from Food Network
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Get Trout with Caper Sauce Recipe from Food Network
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Get Surf and Turf with Fruits, Island Style Recipe from Food Network
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A tasty lime dressing, with cayenne and garlic added for kick, make this salad a bit different from the usual.
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Get Crispy Whole Trout with Curried Zucchini Couscous Recipe from Food Network
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This fresh salad pairs cooked roast beef with steamed broccoli florets. cherry tomatoes, and green onions with a zesty mustard-horseradish-sour cream dressing. You can use roast beef from the deli or any kind of leftover steak for the beef.
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Get Fajita Butterfly Shrimp with Cilantro Rice Recipe from Food Network
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Get Pork Chops with Wine and Garlic Recipe from Food Network
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A hearty Low Country stew is transformed into a Southern summer salad. Long grain and wild rice, black-eyed peas, peppers, and fresh crabmeat are tossed in a simple lemon, olive oil, and parsley dressing.
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Brown sugar gives the mayonnaise dressing a sweet richness, and curry and garlic powder give it a bit of nip. Once the veggies and eggs are sliced, chopped and shredded, you layer the salad, finishing with the dressing on the top. Sprinkle with bacon bits and Parmesan cheese.