Get your family's favorite steakhouse sandwich on your menu with roast beef with mushroom and onions and topped with melted Cheddar on a hearty sub roll.
A recipe for a homemade gluten-free vegetarian burger made from quinoa, black beans, corn, and (un)cheese with pepper pico de gallo and avocado dressing.
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.
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.
