You might need to buy:
  • small new red potatoes
  • ranch dressing mix
  • crushed cornflakes
serves 6
You might need to buy:
  • Dijon mustard
  • red wine vinegar
  • vertically sliced red onion
  • extra virgin olive oil
  • salt and pepper
serves 6
You might need to buy:
  • vertically sliced red onion
  • red wine vinegar
  • Dijon mustard
  • extra virgin olive oil
  • salt and pepper
serves 4
You might need to buy:
  • milk
  • mayonnaise
  • Salt and pepper
  • seasoned breadcrumbs
  • Parmesan cheese
  • olive oil
serves 4
You might need to buy:
  • red wine vinegar
  • extra-virgin olive oil
  • Salt
  • Cayenne pepper
serves 4
You might need to buy:
  • Brussels sprouts
  • raw bacon strips
  • Salt and pepper
  • Maple syrup

To prepare the asparagus for this salad, we found that broiling concentrates the flavor of the asparagus and lightly caramelizes the peel. We prefer to use thin (under 5/8-inch) asparagus under the broiler-this lets us skip the peeling step and allows the spears to cook more evenly.

ready in about 25 minutes; serves 6
You might need to buy:
  • olive oil
  • Table salt and ground black pepper
  • minced red onion
  • balsamic vinegar
  • minced fresh parsley leaves
  • extra-virgin olive oil
  • Table salt and ground black pepper
serves 4
You might need to buy:
  • frozen chopped spinach
  • garlic
  • milk
  • seasoned breadcrumbs
  • Parmesan cheese

The key to perfect coleslaw is a creamy base, a hint of sweetness, a touch of tangy vinegar, and in the case of Cajun versions, a little kick from hot sauce or cayenne pepper.

serves 8
You might need to buy:
  • mayonnaise
  • cider vinegar
  • cayenne pepper
You might need to buy:
  • 4oz. - Diced Green Chilies
  • - Frozen Corn Kernels
  • - Grated Cheddar Cheese
  • 8oz. - Sour Cream
  • - Cream of Chicken Soup
  • - Frozen Hash Browns
  • - Crushed Yellow Corn Chips
  • - Melted Butter
  • Salt & Pepper