Recipes for Mozzarella, Salami, and Olive Salad with grocery lists and nutritional information | Page 232

Pork Chops with Creamy Herb Polenta

With its sweet cider sauce, this sodium-reduced dish is full of flavour. If you have leftover polenta, form it into cakes and fry them up for a quick side dish to go with your morning eggs.

4 Servings - 20 min - canadianliving.com

Fusilli Michelangelo with Roasted Chicken

“This is one of my all-time favorites. Its tasty, simple and full of flavor.” Michael Chiarello

6 Servings - 10 min - ivillage.com

Linguine in Lemon Cream Sauce

The Italian version of this dish calls for heavy cream, which we’ve replaced with equally rich-tasting light cream cheese.

4 Servings - vegetariantimes.com

North African Meatballs

Get this all-star, easy-to-follow Food Network North African Meatballs recipe from Melissa d'Arabian.

4 Servings - 1 hr - foodnetwork.com

Cherry Tomato and Tapenade Tartlets

Three Mediterranean pantry staples—tapenade, hummus, and herbes de Provence—are used to make these individual appetizers that got high marks from the VT staff. Serve on a bed of greens dressed with balsamic vinaigrette, and follow with a vegetable-laced stew.

6 Servings - vegetariantimes.com

Mushroom Pie in a Whole-Wheat Flax Crust

This recipe contains mushrooms, pastry flour, swiss cheese, flaxseeds, canola oil and more.

8 Servings - vegetariantimes.com

Italian Herb Baked Pasta and Chicken

Unlike most baked pasta recipes, this one starts with uncooked pasta so it's super convenient. With the added water and canned diced tomatoes, the pasta cooks in the oven along with the chicken and cheese for an easy one-dish meal.

10 min - mccormick.com

Popeye Fried Chicken

This recipe contains oil for frying, whole chicken, cornstarch, cornflakes, white sugar and more.

evernewrecipes.com

Piprade

A pipérade is a Basque dish made with tomatoes, peppers, Bayonne ham, and piment d'espelette. It's often served over scrambled eggs, though some recipe variations call for poaching the eggs right in the sauce, or serving the sauce over poached chicken or polenta.

thekitchn.com

Simplest Cinnamon Lamb Stew

It's Passover and Easter this week, so I can't not give you a lamb recipe. Here's a really easy one. I took the concept of Marge Piercy's Cinnamon Lamb in her book, Pesach for the Rest of Us, and applied it to a stew since lamb stew meat is what I had on hand last night, along with two hungry men and a culinarily curious toddler for dinner.

6 Servings - thekitchn.com

Crab Beignets with Aïoli Dipping Sauce

These crispy morsels are so delicious you will find yourself unable to stop eating them. If you serve them for a party, plan on hiring someone just to fry them, or you’ll be stuck behind the stove.

4 Servings - food52.com

Drunken Clams with Sausage

I developed this dish by experimenting with my favorite ingredients -- clams, sausage, wine and heavy cream. I love it because it is simple to make, because it takes very little time, because it impresses the crowd, and most of all, I love it for the broth! The broth takes me to another world and I can never have enough of it. But the key to getting the dish right lies entirely in CLEANING YOUR CLAMS PROPERLY! So before you go and take the plunge, here is a link to a pretty good explanation on how to do it http://www.thekitchn.com/how-to-clean-the-sand-out-of-c-58389.

4 Servings - food52.com