This tasty skillet dinner has it all - chicken, rice, Progresso mushroom soup and Green Giant Valley Fresh Steamers™ broccoli blended in a quick meal that's ready in 30 minutes.
When basil is in season, I can't make enough pesto. The classic Italian sauce native to Genoa tastes delicious on everything from pasta to pizza to grilled fish. It's excellent stirred into salads or slathered on sandwich bread. Although store-made pesto
Here's a great healthy black bean soup recipe for you. This soup is made from dried beans so it takes a little while to cook, but it is well worth the wait.
This recipe is inspired by a naked burrito which is essentially a deconstructed burrito with paleo friendly substitutes like sweet potato instead of rice and beans.
Chicken Paprikash is a famous Hungarian classic made by braising chicken in a rich paprika broth with onions, tomatoes and green peppers. Typically served
In this classic version of pesto, the basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green hue and to reduce any bitterness.
A twist on classic macaroni salad - I toss the pasta with a creamy sauce made from sauteed green onions, then add lots of black pepper, arugula, diced apple, and lemon juice to the bowl.
