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Corn kernels, cherry tomatoes, green onions, and basil tossed with vinaigrette and crumbled feta cheese makes an unbeatable picnic salad.
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Chicken is coated with a tasty homemade spice medley and tossed with bell peppers, tomatoes, and onion to make quick and easy baked fajitas.
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Supper cooks while you put your feet up! Spicy sausage skillet simmers with veggies and snazzy Pace® to serve over linguine.
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These are great skewers inspired by Yakitori. I only added the green peppers to give a little different twist.
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This taco salad, loaded with tons of vegetables and lean ground beef, is topped with a tasty dressing made with tomatillo salsa and lime juice--it takes about 30 minutes to make!
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Chorizo stuffed patty pan squash with black beans is a great summer side dish and leftovers work well in burritos.
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Using fresh pineapple, mango, cilantro, lime juice and onion, this is a delightfully fresh salsa with a slight kick. This salsa is fairly mild, although the onion does pack some punch. You can add some fresh jalapeno or other pepper if you want it more spicy.
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Gonzalo Martinez grills the chorizo, the cheese, and even the chiles in the salsa for these tacos.
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These cheesy, spicy, tangy salsa verde enchiladas are not only easy to make, but scrumptious as well.
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Chips and salsa are a staple of summer barbecues and potlucks. Usually store-bought and shunted to the end of the buffet, they’re more filler than anything else...
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Get Grilled Salmon with Citrus Salsa Verde Recipe from Food Network