Recipes for Tomato and Olive Penne with grocery lists and nutritional information | Page 301

Pastelon (Sweet Plantain Lasagna) with Radish Salsa

Note: This recipe calls for moderately ripe plantains. Look for ones that have mottled yellow-black skins, avoiding those with green skins (which are unripe) or black skins (which are too ripe). You may have to visit a...

4 Servings - 1 hr 40 min - seriouseats.com

Ham and Cheese Breakfast Casserole

We're heading into the fall holiday season, which means that brunch casseroles are about to enjoy their heyday. So we decided to revisit one of our most popular recipes ever — a recipe published several years ago for a breakfast bake with bread, pancetta, Gruyere, and eggs. I'm afraid that I'll sound horribly hyperbolic if I talk about this recipe too long. It's rich, eggy, and unbelievably, incredibly delicious. This is one to memorize, folks, and to pull out for in-laws and overnight guests. It may just be the very best brunch casserole we've ever made.

4 Servings - thekitchn.com

Blue Cheese-Walnut Green Beans

Tender-crisp green beans tossed with creamy blue cheese and topped with toasted walnuts pair well with grilled steak or chicken.

4 Servings - 20 min - eatingwell.com

Celery Root, Celery Heart, and Celery Leaf Salad

This salad is for the celery lover, as it uses the root, heart, and leaves. It’s a study in contrasts and colors, with textural crunch from the sliced celery heart and matchstick-cut root playing against the delicate tender leaves. The soft green of celery is layered with the darker tones of plucked whole parsley leaves. Look in a specialty food store or gourmet grocer for Moscatel vinegar, which has a delicate, mildly acidic flavor that complements celery root. Sherry vinegar or white balsamic vinegar is an acceptable substitute. [LINK]

4 Servings - finecooking.com

Millet Salad with Avocado and Citrus

This grain salad makes a cool summer side to grilled meats and seafood.

8 Servings - finecooking.com

Linguine with Roasted Asparagus and Almond Pesto

Swap almonds for the usual pine nuts in this twist on classic pesto, and turn it into a one-dish meal with a few bright vegetables. This pesto recipe doubles easily; keep any extra in a sealed container in the refrigerator for up to a week. It's delicious on crostini for a quick bite, or served with roast chicken or salmon.

finecooking.com