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Crisp bacon complements escarole so well that you may be tempted to sauté the greens in the bacon fat, but don't do it; the bacon will then overwhelm the greens completely. Use olive oil instead, which will bring all the flavors together.
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Tomatoes, parsley, garlic, and oregano go for a spin in your food processor before simmering with onion and a dash of white wine in this marinara sauce recipe.
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If you want to spice up that tomato juice, just use this recipe.
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Rolled flank steak makes for a beautiful presentation, with the pinwheel cuts showcasing the fillings of fresh spinach, mushroom, red pepper and provolone. This is an always impressive and secretly simply preparation!
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Chinese style pork driblets are glazed in a sweet and spicy sauce that tastes great on chicken and wings too.
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A creamy noodle casserole made with cooked chicken, ham, celery, and cheese.
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Dried cranberries add a sweet tartness to chicken and vegetable salad. Make a delightful sandwich filling, too.
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Quinoa, a delicious and nutritious whole grain, is used to make a light and tasty turkey stuffing. I prefer to bake this stuffing in the bird, but it can be baked separately in another baking dish and basted with the turkey juice.
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Always a brunch favorite, hash is a hearty dinner option as well. You might top each serving with a fried egg. The yolk makes a silky sauce for every bite it touches.
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You'll love this lightly breaded cheese and spinach dish!
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This is a crustless quiche that looks and tastes great. Red Swiss chard makes the quiche very attractive. It would also be good with half the salmon and twice the chard for a different flavor emphasis.
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Hearty kale makes a delicious green salad with sunflower seeds and dried cranberries.