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Tired of only finding napa cabbage recipes that use Asian seasonings and fried ramen noodles? This salad has a fresh zippy flavor and makes a nice accompaniment to baked fish or roasted chicken.
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Ground cumin flavors this latin-inspired salad.
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Can we always top our salads with meat and cheese, please?
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I used a mix of packaged sturdy greens and baby broccoli for this substantial pizza, but you could also use rapini.
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This earthy porcini mushroom fried rice showcases porcinis multiple ways: sautéed, raw, in a dried porcini spice powder, and in a rich aioli. Balsamic-glazed...
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A zesty shake of vinegar, cilantro, garlic salt, lemon juice, oil and sugar dances with pasta tossed with onion, bell pepper, olives, tomatoes and green chilies. Let the salad chill for a while to bring out all the festive flavors.
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Kenny Rochford, general manage of Medlock Ames winery, pickles Chioggia beets from the winery gardens to use in the tasting room. They're perfect in a salad with parsley and fennel fronds.
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This is the perfect side dish for East meets West. The American classic gets a modern update by adding spicy chopped fermented cabbage and Korean chili paste.
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Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.
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This is a recipe I discovered about 25 years ago when grape gelatin was hard to find! It's a terrific side dish or a delicious dessert. It's very rich in flavor and can be made ahead of time. Also good with cherry gelatin and cherry pie filling.
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Caesar salad just got heartier with the addition of bacon, mushrooms, and garlicky homemade dressing. Top with chicken for a complete meal.
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Get Green Salad with Brown Butter Walnut Vinaigrette Recipe from Food Network