This Mediterranean Six Layer Dip recipe contains athenos feta cheese with basil & tomato, philadelphia cream cheese, spinach, tomatoes, sliced black olives and more.
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.
You'll use the tomatoes reserved from Braised Pork with Slow-Cooked Collards, Grits, and Tomato Gravy here. Purchase one pound of pizza dough and use most of it here; the rest becomes grilled flatbreads for Red Lentil Dal with Carrot Salad and Coriander Flatbreads. This recipe goes with Red Lentil Dal with Carrot Salad and Coriander Flatbreads
This satisfying pasta bake is quick to make and will please young and old alike. Add a salad and breadsticks, and you're ready for company. —Betty Rabe, Mahtomedi, Minnesota
A baked ziti recipe that is filled with lots of gooey cheese, your favorite spaghetti sauce and ziti pasta. Serve with garlic bread and a Caesar salad.
I love a Caprese salad of tomatoes, basil and cheese, so why not use them with chicken? You can grill this dish, but my family agrees it’s juicier straight from the oven. —Dana Johnson, Scottsdale, Arizona
Use the showiest farmers' market or garden tomatoes in a dish that deliciously combines a favorite sandwich and a classic Italian salad, with a touch of corn and basil thrown in for extra summery flair.
