Quinoa works just as well as the traditional bulgur, and it takes less time to cook. We prefer curly parsley here, but flat-leaf parsley or a mix of other herbs would also be delicious.
Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch.
One of my favorite things that we got at the farmer's market the day we made quinoa salad was fresh okra. I'd never cooked with it before, but my mom used frozen okra to make gumbo all the time wh...
Grilling one of my family's favorite ways of cooking. This recipe contains many different ingredients but they come together quickly.— Alaina Showalter, Clover, South Carolina
Think of this hearty tossed salad as a deconstructed BLT sandwich, where the bread appears in the form of croutons. Round out the plate with fresh cantaloupe.
Some members of my family call it manicotti, some call it Italian casserole. So I call it Manicotti Italian Casserole. This is one of my all time favorite meals to make, and it's super easy!
