Large, plump shrimp are marinated in a savory sauce of lemon juice, garlic, Italian seasoning, olive oil, dried basil, and brown sugar, then grilled to highlight the flavors.
Marinated tofu slices acquire a golden crust when grilled; the olive-garlic mayonnaise on the sandwich adds a Mediterranean flavor. Serve with grilled asparagus.
A delicious pasta casserole recipe, this ziti bake is made with a creamy tomato sauce, cheese, and ground beef. A ziti casserole recipe with ground beef and cheese.
Marinated flank or skirt steak is grilled to perfection for the best Authentic Carne Asada recipe. This tender, grilled meat is full of authentic Mexican flavor.
This Spring Salad with Roast Chicken recipe contains kraft monterey jack cheese, cooked chicken, tomato, asparagus spears, kraft sun dried tomato vinaigrette dressing.
DeLallo's weeknight pasta recipes: A light roasted garlic and olive oil sauce with fresh spinach and spicy pepper flakes over organic "angel hair," or capellini pasta. A simple recipe for a savory side or hearty meal.
Easy Green Chile Steak Tacos marinated in green chile relish, and piled with lean green toppings like cilantro, scallions, and avocado. Add a sprinkle of Get email updates:
Online reviews raved about the contrast of flavors provided by tangy tomato chutney, savory chicken, and sharp cheddar cheese. If you can't find tomato chutney, make your own using the recipe provided, or use store-bought barbecue sauce.
Melissa Rubel Jacobson combines roasted almonds, parsley and Parmigiano-Reggiano cheese for a nutty, fresh-tasting pesto. This pasta dish is terrific served warm, but it can also be refrigerated and served as a cold pasta salad.
I am a self-declared pasta junkie (make that Italian food junkie), but have tendency to forget all about it during the warmer weather months. I often delegate these coveted carbs to fall and winter, when I am craving a hearty lasagna or a rich bolognese. I recently had an Aha! moment when I realized that fresh summer vegetables are just begging to be paired with pastas of all kinds—and not just in the obvious pasta salad. I know I am probably the last person to think of this, but surely better late than never.
