Mushroom-Sauced Pork Chops
Directions: 1. Trim fat from chops. In a large skillet, heat oil over medium heat. Add chops; cook until browned, turning to brown evenly. Drain off fat. Place… Read More »
Mushroom & Leek Galette
Directions: 1. To prepare crust: Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Puree cottage cheese in a food processor. Add oil, milk… Read More »
Moroccan Shrimp with Pomegranate Sauce
Directions: 1. In a pot over high heat, stir together pomegranate juice, sugar and lemon juice until sugar dissolves. Boil until liquid thickens and is reduced to 1… Read More »
Moroccan Eggplant with Tomatoes
Directions: 1. Trim ends off eggplant with vegetable peeler or paring knife. Then pare off alternating strips of skin so that eggplant appears striped. Cut eggplant into 1… Read More »
Minted Peas & Rice with Feta
Directions: 1. Bring broth to a boil in a large saucepan over high heat. Add rice and bring to a simmer; cover, reduce heat to medium-low and cook… Read More »
Middle Eastern Chicken Kabobs
Preparation: 1. Place chicken in a resealable plastic bag set in a bowl. In a small bowl stir together yogurt, lemon juice, mustard, cinnamon, curry powder, salt, and… Read More »
Mango Salad with Smoked Turkey
Preparation: 1. Using a very sharp peeler or knife, slice mangoes into very thin pieces (about 1/8 inch thick). Set aside. 2. Divide salad greens among four salad… Read More »
Linguini with Fresh Veggies
Preparation: 1. Trim asparagus. Remove tips; set aside. Bias-slice asparagus stalks into 1-to 1 1/2-inch pieces; set aside. 2. Heat oil in a large skillet over medium heat…. Read More »
Lemon-Sage Pork Salad
Preparation: 1. Trim fat from pork. Cut pork crosswise into 1/4-inch thick slices. Place pork slices in a large bowl. Add lemon peel, sage, cumin, pepper and salt…. Read More »
Heirloom Tomato and Onion Quiche
Directions: 1. Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpricked pastry with a double… Read More »
Grilled Vegetables on Focaccia
Directions: 1. In a small bowl combine vinegar, water, oil, and dried oregano. Set aside. Cut sweet peppers in quarters. Remove stems, membranes, and seeds. Arrange all vegetables on… Read More »
Grilled Vegetable Salad
Preparation: 1. Cut tofu lengthwise into 8 slices, about 1/2 inch thick. Place tofu in shallow baking dish; pour 1/4 cup of the dressing over tofu. Place vegetables… Read More »
Grilled Cajun Chicken Salad
Preparation: 1. For dressing, in a screw-top jar combine cider vinegar, 3 tablespoons of the salad oil, the water, sugar, thyme,1/4 teaspoon of the onion powder, 1/4 teaspoon… Read More »
Grilled Beef and Avocado Salad with Cilantro-Lime Vinaigrette
Preparation: 1. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a… Read More »
Ginger Chicken with Rice Noodles
Directions: 1. For rub, in a small bowl, combine green onion, ginger, garlic, the 1 teaspoon oil, and the salt. Sprinkle evenly over chicken; rub in with your… Read More »
Garlic-Rosemary Mushrooms
Directions: 1. Cook bacon in a large skillet over medium heat until just beginning to brown, about 4 minutes. Add mushrooms, garlic, rosemary, salt and pepper and cook, stirring… Read More »
Garden Slaw with Spicy Asian Dressing
Directions: 1. In a large bowl, combine cabbage, carrot, sweet pepper, radishes, cilantro, and green onions. Pour the dressing over cabbage mixture. Toss to coat. Cover and chill… Read More »
Fireside Beef Stew
Directions: 1. Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-1/2- to 4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir in beef… Read More »
Fettuccine with Asparagus
Directions: 1. In a 4-quart Dutch oven or large saucepan cook pasta in boiling water according to the package directions; drain. Return to the same pan. Keep warm…. Read More »
Farfalle with Mushrooms and Spinach
Directions: 1. Cook farfalle according to package directions. Drain well. 2. Meanwhile, in a large skillet, heat oil over medium heat. Add onion, mushrooms, and garlic; cook and… Read More »
Fajita-Ranch Chicken Wraps
Directions: 1. Sprinkle chicken strips with chili powder and garlic powder. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat. Cook chicken and sweet pepper… Read More »
Fajita Beef Salad
Directions: 1. In a screw-top jar combine the lime peel, lime juice, 3 tablespoons water, and olive oil. Cover and shake well. Pour half of the lime juice… Read More »
Easy Black-Bean Soup
Directions: 1. In a saucepan, heat oil over medium heat. Add onion and cinnamon, and cook for 6 minutes. Stir in beans, chicken broth, and sweet potato. Bring… Read More »
Dilled Shrimp with Beans and Carrots
Directions: 1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Set aside. In a medium saucepan, bring 1-1/3 cups water and the rice… Read More »
Curried Tofu Salad
Directions: 1. Whisk yogurt, mayonnaise, chutney, curry powder, salt and pepper in a large bowl. Stir in tofu, celery, grapes, scallions and walnuts. Tips: Make Ahead Tip:… Read More »
Curried Chicken Bundles
Directions: 1. In a medium bowl combine chicken, celery, ricotta cheese, carrot, preserves or chutney, curry powder, cinnamon, and salt. Set aside. 2. Unroll pizza dough; cut into… Read More »
Curried Carrot Soup
Directions: 1. Cook oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion; toss to… Read More »
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