This tart and tangy smoothie will put a spring in your step.
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The natural apricot flavor enriches the sweet taste of the pork.
Roasted Acorn Squash Stuffed Shells is a perfect in season meal for a fall/winter night. When you gather acorn squash from your garden or farmers market take it home, roast, puree and place in baggies until you are ready to use. Makes its easier for those busy weeknights.
Here, sweet red and golden roasted beets are served alongside tart goat cheese toasts to make for a very elegant first course salad. It'll be just as lovely made it into a main course—just top with a juicy grilled chicken breast.
Adding yogurt makes this Italian dish even more creamy and delicious than usual.
This seafood dish is sure to impress-sweet crab meat surrounded by delicate fillets of sole makes for an elegant presentation. Make it a meal by adding steamed green beans or haricot verts and a simple wild rice pilaf.
Bread puddings are often sweet desserts, but this one is a savory side dish made with nutty cheeses, parsnips and mushrooms.
This eclectic recipe unites warm plums with cool yogurt, sweet honey with tart lime, local mint with imported cumin, and, perhaps, you with a new favorite dessert.
This dish, featuring lean pork and crispy veggies, is ready in a flash. Prep your veggies over the weekend to save extra time. And consider making two pork tenderloins at the same time for more delicious leftovers.
My husband Gary declares this the best recipe in my cookbook. It's guaranteed to wow your family and your dinner party guests. They'll never guess that yogurt is the soup base, because it is completely masked by the flavor of the roasted red peppers. The only time-consuming part in making this recipe is roasting the peppers. Adjust the seasoning to taste.
Wonderful with veggies, pretzels or your favorite crackers, this creamy dip is rich with the robust flavor of roasted peppers.
Crab is an essential ingredient in Creole cooking; enjoy it in this creamy and delicious dip with a variety of textures.
Roasting is a great way to prepare tomatoes that have fallen off the vine, are slightly damaged or are late harvest. Add any fresh herbs you have on hand for a verdant contrast to the smoky flavor of the roasted tomatoes.
This dish lends itself to entertaining. Since it needs to be prepared ahead of time you can make it the day before and let it sit in the refrigerator overnight. Be creative with your ingredients; try it with your favorite cheese, vegetables and meats or with what you have on hand.
