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Greek Green Bean Salad with Feta and Tomatoes
Dinner Greek

Greek Green Bean Salad with Feta and Tomatoes

5.0

Prep
20 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Bring a pot of lightly salted water to a boil. Add beans and cook until soft, 10 to 15 minutes. Drain well.
  2. 2 Whisk oil, vinegar, salt, and pepper together in a small bowl. Stir in parsley, shallot, and garlic.
  3. 3 Combine beans and tomatoes in a large bowl. Pour dressing over top and mix to combine. Stir in feta. Allow to sit for 20 minutes before serving.

By Barbara Sauermann

Red Cabbage Salad with Apples
Dinner

Red Cabbage Salad with Apples

4.6

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine red cabbage and salt in a bowl and knead with your hands for a few minutes until cabbage is soft. Mix in apples.
  2. 2 Whisk white balsamic vinegar and honey together in a cup. Whisk in oil. Drizzle over salad, mix well, and set aside for at least 1 hour for flavors to combine.

By Marianne

Spiralized Apple Salad
Lunch

Spiralized Apple Salad

4.0

Prep
15 min
Cook
3 min
Total
18 min

Instructions

  1. 1 Whisk olive oil, white balsamic vinegar, Dijon mustard, and honey in a small bowl to make dressing.
  2. 2 Cut Granny Smith and Red Delicious apples into noodles using a spiralizer fitted with the large shredding blade.
  3. 3 Place apple noodles in a large bowl and toss with lime juice to keep them from turning brown. Pour in dressing; mix gently until salad is combined.
  4. 4 Place pine nuts in a small skillet over medium-low heat. Toast pine nuts, shaking often, until golden brown, about 5 minutes. Sprinkle pine nuts over salad.

By lutzflcat

Stacy's Basil-Lemon Green Beans
Dinner

Stacy's Basil-Lemon Green Beans

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Add green beans and toss to evenly coat with olive oil. Cook, stirring occasionally for even cooking, until softened, about 5 minutes. Add walnuts, white balsamic vinegar, salt, and pepper; mix to combine. Cook, stirring occasionally so walnuts don't burn, until beans are soft but maintain some crunch, 5 to 10 minutes.
  2. 2 Remove from heat and sprinkle with lemon juice and red pepper flakes.

By Stacy Scott-Calcagni

Pear Vinaigrette
French

Pear Vinaigrette

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.

By Jill Tall

Spinach and Strawberry Salad with Feta Cheese
Lunch

Spinach and Strawberry Salad with Feta Cheese

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Toss strawberries, spinach, and feta cheese together in a large bowl.
  2. 2 Whisk olive oil, brown sugar, white balsamic vinegar, sesame seeds, poppy seeds, and paprika together in a bowl; drizzle over salad and toss to coat.

By Leslie

Blood Orange Salad with Caramel Dressing
Lunch

Blood Orange Salad with Caramel Dressing

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
  2. 2 Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

By lutzflcat

Sheet Pan Balsamic Pork Tenderloin with Rainbow Vegetables

Sheet Pan Balsamic Pork Tenderloin with Rainbow Vegetables

4.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper or foil.
  2. 2 Place 2 tablespoons olive oil, dates, vinegar, rosemary, garlic, salt, and pepper in a blender or small food processor. Pulse several times to mix, then puree until smooth, about 1 minute. Reserve 2 tablespoons of the mixture for later use.
  3. 3 Combine rainbow carrots, butternut squash, and red onion in a large bowl. Toss with balsamic mixture, and place on the prepared sheet pan.
  4. 4 Roast vegetables, uncovered in the preheated oven for 20 minutes.
  5. 5 Meanwhile, blot tenderloins with paper towels. Heat 1 tablespoon oil in a large skillet over medium-high heat. Place tenderloins in skillet and cook until lightly browned, about 2 minutes per side.
  6. 6 Stir vegetables; nestle tenderloins into vegetables. Brush each tenderloin with 1 tablespoon reserved balsamic mixture and return the sheet pan to the oven.
  7. 7 Roast, uncovered, until vegetables are tender and pork is slightly pink in the center, about 20 minutes. The internal temperature of the meat should read at least 145 degrees F (63 degrees C).
  8. 8 Drizzle vegetables and tenderloins with remaining 1 tablespoon olive oil.

By Bibi

Sugar Snap Pea and Blueberry Salad
Dinner

Sugar Snap Pea and Blueberry Salad

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Cut ends off snap peas and pull off the tough strings running up the sides.
  2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.
  3. 3 Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
  4. 4 Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
  5. 5 Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.

By lutzflcat

Cilantro-Avocado Chimichurri Sauce

Cilantro-Avocado Chimichurri Sauce

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend avocado, white onion, cilantro, parsley, jalapeno pepper, lime juice, white balsamic vinegar, garlic, salt, and pepper in a blender until everything is thoroughly chopped. Stream olive oil into the avocado mixture while blending until the mixture is smooth and creamy.

By VALdelish

Cobb Salad with Ham and Homemade Dressing
Lunch

Cobb Salad with Ham and Homemade Dressing

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk olive oil, vinegar, garlic, salt, and pepper together in a small bowl until evenly combined.
  2. 2 Place lettuce, ham, avocado, blue cheese, olives, tomatoes, and mushrooms in a large bowl. Toss until evenly combined.
  3. 3 Transfer lettuce mixture to 2 serving plates. Add one sliced egg to each plate. Drizzle dressing over the top and serve.

By Soup Loving Nicole

Quick Cucumber Salad
Lunch American

Quick Cucumber Salad

4.4

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Spread cucumber slices in a thin layer on a large platter. Sprinkle salt generously over the cucumber. Let salt soak into cucumber slices for about 30 minutes.
  2. 2 Transfer cucumber to a colander and rinse with cold water; drain thoroughly and transfer to a dry surface. Pat cucumbers dry with paper towel.
  3. 3 Whisk vinegar, olive oil, sugar, and dill together in a large bowl. Add cucumber slices and tomatoes; toss to coat.

By diane bartels

Roasted Fennel
Side Dish American

Roasted Fennel

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Trim stalks off the fennel, setting green fronds to the side to later use for garnish, if desired. Trim root ends to create a flat surface; there is no need to remove the core. Slice fennel into 1/4- to 1/3-inch slices and place on the baking sheet.
  3. 3 Whisk olive oil, vinegar, garlic, thyme, salt, and pepper together in a small bowl; brush mixture over fennel slices.
  4. 4 Roast in the preheated oven until fennel is soft and caramelized, 25 to 30 minutes, turning slices over halfway through. Transfer to a serving platter and garnish with green fronds, if desired.

By France Cevallos

Strawberry, Ginger, and Mint Sekanjabin
Drink Middle Eastern

Strawberry, Ginger, and Mint Sekanjabin

4.9

Prep
25 min
Cook
30 min
Total
535 min

Instructions

  1. 1 Bring sugar and water to a boil in a large pot over high heat; boil until sugar has dissolved. Stir in strawberries, mint, ginger, lemon peels, and lemon juice; return to a boil. Reduce heat to medium; simmer for 20 minutes. Off heat, stir in vinegar. Set syrup aside at room temperature for 8 hours to overnight.
  2. 2 Strain mixture through a fine-mesh sieve; discard or reserve solids. Store syrup at room temperature in a sterile container.
  3. 3 Stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.

By The Magpie

d'Anjou Pear and Almond Tarts
Dessert American

d'Anjou Pear and Almond Tarts

5.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking sheet.
  2. 2 Stir brown sugar, melted butter, balsamic vinegar, and cinnamon together in a bowl; stir in pears and chopped almonds until completely coated. Spoon pear mixture into tart shells.
  3. 3 Bake in the preheated oven until golden, about 45 minutes.

By CoachJen

Grilled Radicchio with Blue Cheese
Dinner American

Grilled Radicchio with Blue Cheese

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Whisk together 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl. Set dressing aside.
  3. 3 Cut radicchio head into 4 wedges. Brush wedges with remaining 1 tablespoon olive oil and lightly sprinkle with salt.
  4. 4 Place wedges on the preheated grill; grill until lightly charred, 3 to 4 minutes on each side. Transfer to a plate and top with pistachios and blue cheese; drizzle with dressing. Serve immediately.

By France Cevallos

Spinach Watermelon Salad
Salad American

Spinach Watermelon Salad

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk olive oil, white balsamic vinegar, and salt together in a small bowl; set aside.
  2. 2 Combine arugula, spinach, onions, and tomatoes in a large salad bowl. Drizzle vinaigrette over salad mixture; toss to coat. Add feta cheese and watermelon to serve.

By BamaHaole

Sous Vide Pork Tenderloin
Dinner

Sous Vide Pork Tenderloin

5.0

Prep
30 min
Cook
55 min
Total
90 min

Instructions

  1. 1 Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (58 degrees C); if you want pork cooked medium instead of medium-rare, set to 145 degrees F (63 degrees C), and allow water bath to come up to temperature.
  2. 2 Combine onion, wine, butter, Dijon mustard, vinegar, lemon juice, whole grain mustard, turbinado sugar, lemon zest, salt, and 1/2 teaspoon tarragon in a medium microwave-safe bowl. Place in microwave and cook on high power until butter melts and sugar dissolves, stirring halfway through, about 1 minute. (This yields 1 1/2 cups sauce).
  3. 3 Place tenderloins in a vacuum-sealable bag with 3/4 cup of the mustard mixture and massage contents of bag to ensure meat is coated evenly in sauce, spacing tenderloins in a single layer in the bag. Seal bag with a vacuum sealer according to manufacturer's directions.
  4. 4 Transfer vacuum-sealed tenderloins to warm water bath with thermocirculator; cover vessel with aluminum foil to reduce evaporation. Cook to desired doneness, 45 to 50 minutes; meat will be 135 or 145 degrees F (58 to 63 degrees C) when done depending on desired doneness.
  5. 5 Remove bag from water bath, transfer meat to a plate and pat dry with a paper towel. Rub with olive oil and sprinkle with pepper.
  6. 6 Heat a large nonstick skillet over medium-high heat. Sear tenderloins in skillet until deeply browned on all sides, 3 to 4 minutes on each side. Transfer to a cutting board to rest for 5 minutes. Wipe skillet clean with a paper towel if any drippings are too dark.
  7. 7 Reduce heat to medium. Add remaining 3/4 cup mustard sauce to skillet and allow to come to a simmer, reducing until slightly thickened, 1 to 2 minutes. Add cream and remaining 1/2 teaspoon tarragon to skillet, and cook, stirring occasionally, until sauce has thickened enough to coat the back of a spatula, about 1 minute. Slice tenderloins and serve with sauce.

By Karen Rankin

Refreshing Summertime Salad
Lunch American

Refreshing Summertime Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine baby greens, mango, watermelon, feta cheese, red onion, and mint in a large bowl.
  2. 2 Whisk vinegar, olive oil, and mango juice concentrate together in a small bowl until well combined; drizzle over salad and toss gently until evenly coated.

By Alberta Rose