ready in about two and a half hours;
serves 2
You might need to buy:
- ground black pepper
- olive oil
- dried oregano
- 500g lamb fillet
- good vinaigrette
- dried basil
You might need to buy:
- catalina dressing
- Cheesy Doritos
- Onions
- Diced tomatoes
- taco seasoning
- ground beef
- Bagged salad
449 calories per serving, 36 g fat, 39 mg cholesterol, 737 mg sodium, 13 g carbohydrates, 2 g fiber, 20 g protein
serves 4
You might need to buy:
- rotini pasta
- sliced green onions
- olive oil
- white wine vinegar
- dried Italian seasoning
Use with Herbed Pan Roast of Salmon with Warm Greens and Herb Vinaigrette
You might need to buy:
- kosher salt
- water
- olive oil
- white pepper
You might need to buy:
- rice vinegar
- sugar
- salt
- fresh lime juice
- Zest of one lime
- sesame oil
- soba noodles
- chopped fresh basil
- chopped fresh mint
serves 8
You might need to buy:
- Jet-puffed Miniature Marshmallows
- chopped pecans
serves 14
You might need to buy:
- chopped Planter's walnuts
For this recipe, I salt long, think strops of zucchini and serve them raw. The salt flavors the zucchini and draws out its moisture, giving it a deliciously crunchy texture. Sometimes I serve the zucchini on its own with just a dash of olive oil, but it’s also wonderful with this tomato, mozzarella, and cilantro salad, which can be served on its own. Both the zucchini and the tomato salad can be prepared up to 2 hours ahead of serving; if done any further ahead, they both tend to get mushy.
serves 4
You might need to buy:
- freshly ground black pepper
- extra-virgin olive oil
- fresh lemon juice
- fresh cilantro leaves
serves 6
You might need to buy:
- accent
- iceberg lettuce
- white vinegar
You might need to buy:
- For the vinaigrette:
- fresh lemon juice
- sugar
- Salt
- Freshly ground black pepper
- extra-virgin olive oil