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This pureed soup is made with red lentils, dried apricots and tomatoes cooked in chicken broth with cumin and thyme. The addition of fresh lemon juice prior to serving intensifies the flavors.
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This is a spicy tomato stew from Corfu made with white fish fillets, potatoes and fresh parsley. Serve with crusty bread.
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A little French ...a little Italian ...and the end result is a sensational appetizer. A scrumptious spinach/basil pesto is whirled in the food processor until of spreading consistency. Slices of baguette are lightly toasted and then anointed with the pesto.
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There's a crunchy, golden topping of buttery corn flakes on top of this classic Utah side dish of creamy scalloped potatoes in a sour cream sauce with green onion.
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This colorful pasta salad features a medley of crunchy veggies! Combine pasta with broccoli, cauliflower, carrots, celery, bell peppers, mushrooms and fiery sweet red onions. A sweetened mayonnaise and vinegar binds the salad.
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Here is an unusual interpretation of beef stew. It simmers in the oven with a topping of beef-flavored stuffing mix, so you can skip potatoes or other carbohydrates at this meal.
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Pressure cooker is king! This beef stew was made for us when we were just infants. Beef, carrots and potatoes taste like they simmered all day, but this is ready in about half an hour. To this day it reminds me of home.
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These are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey Jack. Serve with plenty of guacamole, sour cream and chunky salsa!
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Get Artichoke Bisque Recipe from Food Network
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Get Zesty Garden Vegetable Bread Salad Recipe from Food Network
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For a hash brown casserole as comforting as Grandma's, just combine everything in one dish, top with cornflakes, and pop it in the oven.