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Chopped Salad: Here’s one excellent excuse to spend some time at the farmers’ market This salad, prepared by Mark Bittman and Sam Sifton for a holiday feast, is chock-full of fresh vegetables and worth the prep time Hunt down a few different herbs to give the salad a complex flavor and aroma
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You can use gyoza wrappers instead of making dumpling dough.
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Thick and chunky with vegetables and pieces of sole, this pesto-flavored soup is hearty enough to make a meal. Serve it hot to take the chill off a winter night, or at room temperature for a cool summertime supper.
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Get Chicken Ramen Stir-Fry Recipe from Food Network
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This colorful salad is a departure from the usual 7-layer salad. Avocado, pinto beans, tortilla chips and ranch dressing give it a south-of-the-border flair.
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Get Cole Slaw with Pecans and Spicy Dressing Recipe from Food Network
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Get Open-Faced Pitas with Rotisserie Lamb with Pomegranate and Mint, Grilled Tomatoes, and Greek Slaw Recipe from Food Network
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This vegan pad Thai soaks kelp noodles, bean sprouts, baked tofu, and crunchy veggies in a tangy chile-tamarind sauce featuring flax seeds.
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Fried potato patties made from leftover colcannon, a combination of mashed potatoes, kale or other greens, and scallions or green onions.
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Get Crunchy Slaw Recipe from Food Network