Site Search

Shanti's Fattoush Salad

Get the recipe for a zesty and light salad using colorful veggies and quinoa!

Recipe:

Cristina Cooks Citrus Avocado Salad

1 Grapefruit 1 Orange 1 Bunch (4 Cups) Organice Watercress 2 Cups Organic Arugula 1 Bunch Organic Mint 1 Large Ripe Avocado (Pitted, Peeled & Sliced Into Eighths) 1 Purple Onion (Thinly Sliced) ¼ Cup Pomegranate Seeds 1 Tsp. Sesame Seeds Salt & Freshly Ground Black Pepper Step: Mix and add raspberry vinaigrette dressing.

Natalie Forte's Eggstatic Breakfast Sandwich

In a small saute pan, saute thinly sliced onion in olive oil on low-med heat until soft. Then add fresh spinach to pan and cover until wilted. You can add a slice of deli meat to the skillet as well just to heat it up.

Creamed Spinach Stuffed Portobello Mushrooms

Directions:

Chef Chris Brugler's Summer Tomato Gazpacho With Manchego & Rustic Croutons

Makes 8 servings * Note: Make sure you cut the garnish items while you are prepping the gazpacho ingredients.

Cristina Ferrare’s Christmas Day Buffet Recipes: Apple and Arugula Salad with Camembert Toast

Directions:

"Jersey Boys" Cook Frankie Valli's Italian Meatballs

Recipe:

Turmeric-Almond Chicken Fingers

Directions:

Red Thai Shrimp Curry

Chef and cookbook author Daniel Green is preparing a flavorful curry dish and giving you tips on how to make it healthier.