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For this main course, prepare farro much as you would risotto: add stock slowly while the grains cook, so that they gradually become plump. Then mix in artichokes and top the dish with celery, parsley, and tarragon salad, and shavings of nutty Grana Padan
cooking.nytimes.com
Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.
www.allrecipes.com
The name just about says it all. Except we should mention the dressing, it 's creamy, has a smidgen of garlic, mayonnaise and two kinds of vinegar - balsamic and red wine. Serves four.
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Freshen up your grill with this mouthwatering summer salad recipe from Carapelli Extra Virgin Olive Oil. Made for sharing, this salad is savory, sweet and all-together amazing.
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Get Creamy Chicken and Pasta Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This mac 'n cheese gets a lift from the ordinary with Hidden Valley® Original Ranch® Dressing and grated Asiago cheese.
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Summer vegetables are tossed with lettuce, olives, and feta in an herb vinaigrette.
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A quick, simple and delicious no-fail fish recipe. You can use any firm white fish fillets for this recipes such as scrod, walleye, or halibut.
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Mashed potatoes with cheddar cheese and green onions, fried in a corn tortilla.
cooking.nytimes.com
The best type of arugula for this salad is the feathery type called wild arugula I love the contrast of flavors here — peppery arugula alongside sweet carrots and a nutty dressing