Oh yes, I know what you're thinking. Doesn't that look lovely? All burnished and brown and crusty? All herby and earthy and fragrant? Pork tenderloin, baby, and soft little potatoes, baked in a salt crust. Oh yeah. You don't even...
Seared and browned in the skillet and then baked in the over, these fritters are flavorful and filling, without being greasy. Fresh avocado and cilantro compliment the fritters and add some coolness to the dish.
This salad is just one big bowl of fresh, summer yumminess. From the famed pork tenderloin dinner, this guacamole salad (or salsa variation, if you will) has become one of my go-to sides for everything from chicken (grilled or baked)
Classic chicken pot pie recipe from Marshall Field's. Chicken, celery, onion, carrots, peas, parsley, and thyme baked in a large ramekin lined and topped with pie crust.
This layered one-pot dish can be assembled quickly and popped into the oven to bake while you're helping the kids with their homework (or finishing your own). This version is meatless, but there's nothing to stop you from sprinkling ground beef that has been seasoned and browned, between the layers, if you like. Serve with a spinach salad on the side for a complete meal. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
