Eye of round roast is stuffed with chorizo and marinated in a Cuban-inspired blend of citrus juices, garlic, and oregano, then slowly cooked until tender.
Thinly sliced pork stir-fried with bell peppers, celery, Brussels sprouts, and more. The use of fresh herbs add bright, fresh flavor to this dish without needing added salt.
Broccoli remains crisp-tender in this recipe, though you can substitute any leftover cooked vegetables. Assemble the casserole the night before. Cover, refrigerate, and bake in the morning.
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.
A great way to use all those cucumbers you get from your plants! A little zing from the jalapeno and a burst of lime add a fresh taste to cucumbers in this refreshing fresh salsa.
These easy-to-prepare potatoes cook up tender and buttery on the stove, and they go so well with Mom's fried fish. I like using red potatoes because they have a little sweetness to them.
These wheat-based Japanese noodles are available both dried (used in this recipe) and fresh. Dried udon are flatter than their fresh counterparts and closer in texture to linguine.
A large salmon filet, steamed in foil and cooked either in the oven or barbecue. It's seasoned with minced garlic, fresh baby dill, lemon slices, fresh ground pepper and green onions.
Yukon Gold potatoes are sliced and layered with creamy sauce and Cheddar cheese before baking until tender and golden brown. So full of flavor and cheesy! Yummy!
Creamy risotto and a colorful array of tender spring vegetables are cooked to perfection in Swanson(R) Vegetable Broth, then mixed with Parmesan cheese for a flavorful side dish.
Cutting the zucchini into strips and cooking them until they're tender but still holding their shape allows them to twist and turn around the fusilli, clinging to the noodles like sauce. In addition, the pine nuts add richness to the plate, which-
Tender, thin flat iron steaks are quickly seared and served on crusty broiled rolls with spinach leaves, mozzarella cheese, tomato, and avocado slices.
Smooth peanut butter, sweet honey, salty soy sauce, and fiery fresh ginger simmer with chicken broth to make a delectable sauce for boiled udon noodles.
