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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

Homemade Strawberry Crumble
Dessert American

Homemade Strawberry Crumble

4.8

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish.
  2. 2 Stir flour, oats, walnuts, ginger, and 3/4 cup brown sugar together in a bowl. Add butter; using your hands, stir mixture until moistened and coarse crumbs form.
  3. 3 Stir cornstarch, vinegar, and remaining 1/4 cup brown sugar together in a large bowl until combined, then stir in the strawberries. Transfer to the prepared baking dish and top with crumble mixture.
  4. 4 Bake in the preheated oven until the strawberries are tender, mixture is rapidly bubbling around all edges, and top is golden, 45 to 50 minutes.
  5. 5 Remove from oven and let sit at room temperature, about 10 minutes. Serve warm with vanilla ice cream. Recipe developed by Liv Dansky

By Diana Moutsopoulos

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

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

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

Caprese Pasta with Thai Basil
Dinner American

Caprese Pasta with Thai Basil

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  2. 2 Combine cherry tomatoes, mozzarella balls, olive oil, balsamic vinegar, garlic, and Thai basil in a large mixing bowl; mix well. Season with salt and pepper to taste.
  3. 3 Drain pasta and top with cherry tomato mixture.

By CookingWithShelia

Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese
Lunch American

Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Toss romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta, and goat cheese in a large bowl. Pour vinegar, syrup, and oil over the salad one at a time; toss until evenly coated. Season with salt.

By Monica

Southern Green Beans
Dinner American

Southern Green Beans

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cook chopped bacon in a skillet over medium heat, stirring occasionally, until evenly browned, 8 to 10 minutes. Drain bacon pieces on a paper towel-lined plate.
  3. 3 Melt butter in a skillet with a lid over medium-low heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in cooked bacon, green beans, potatoes, garlic, and chicken broth.
  4. 4 Bring to a boil, cover, and simmer over low heat until green beans are tender, about 10 minutes.
  5. 5 Sprinkle with vinegar, salt, and pepper; serve.

By Erica Anderson

Savory Apple Naan Flatbread
Dinner American

Savory Apple Naan Flatbread

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.
  2. 2 Cook bacon in a skillet over medium heat until crisp and browned, about 4 minutes. Remove with a slotted spoon to a paper towel to drain. Reserve the bacon grease in the skillet.
  3. 3 Add apple and onion to the skillet and cook, stirring occasionally until soft, 8 to 10 minutes. Remove skillet from the heat and stir in the bacon. Sprinkle thyme over the apple mixture, and stir in balsamic vinegar. Taste and season with salt and pepper.
  4. 4 Place naan on the prepared baking sheet and brush with olive oil. Spread the apple mixture evenly on top. Cover with Gruyere cheese.
  5. 5 Bake in the preheated oven until naan is golden brown and cheese is melted, 10 to 12 minutes. Remove from oven, scatter a handful of arugula over the top, and serve immediately.

By lutzflcat

Warm Asparagus Salad with Tomatoes
Dinner American

Warm Asparagus Salad with Tomatoes

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.
  2. 2 Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.

By backfee

Shish Tawook (Mediterranean Chicken Kabobs)
Dinner American

Shish Tawook (Mediterranean Chicken Kabobs)

5.0

Prep
20 min
Cook
20 min
Total
280 min

Instructions

  1. 1 Season chicken breasts with salt. Cut each breast into 3 to 4 pieces. Place in a large bowl; stir in garlic. Add olive oil, apple cider vinegar, red wine vinegar, white balsamic vinegar, lemon juice, red pepper flakes, allspice, sumac, and pomegranate syrup. Mix well with your hands.
  2. 2 Cover chicken mixture with plastic wrap, pressing against the surface to remove any air. Refrigerate for at least 4 hours and up to overnight.
  3. 3 Preheat an outdoor grill and 2 grill baskets with the cover closed for 10 minutes. Divide chicken evenly between the grill baskets. Grill until golden brown, 10 to 15 minutes per side.

By soulman

Sauteed Napa Cabbage
Dinner American

Sauteed Napa Cabbage

4.8

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-low heat. Add onion; cook until soft and translucent, about 5 minutes. Add napa cabbage; reduce heat to low. Sprinkle with sugar and stir to combine; cook and stir, 3 to 5 minutes. Season with ginger, cumin, salt, and black pepper; cook 1 minute.
  2. 2 Add sake and broth; bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir in balsamic vinegar; taste and adjust seasonings. Stir in parsley.

By barbara

Marinated Wild Salmon
Dinner American

Marinated Wild Salmon

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish.
  2. 2 In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours.
  3. 3 Preheat oven to 450 degrees F (230 degrees C).
  4. 4 Arrange salmon on a broiling sheet. Place in a preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil 5 minutes more.

By jade

Cold Green Bean Salad with Mango and Red Peppers
Dinner American

Cold Green Bean Salad with Mango and Red Peppers

5.0

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add beans and boil until color changes to bright green, 2 to 3 minutes.
  2. 2 Drain beans completely and run under cold water or submerge in a bowl with ice-cold water to stop the cooking process. Once cooled, drain completely and set aside.
  3. 3 Combine bell pepper, mango, and shallots in a large salad bowl. Add green beans and feta cheese; toss to combine.
  4. 4 Combine onion, balsamic vinegar, sugar, mustard, and poppy seeds together in a bowl. Drizzle in olive oil while whisking rapidly until dressing is smooth. Season with salt and pepper.
  5. 5 Drizzle about 1/4 cup vinaigrette over the salad and mix to combine.

By Aroma and Essence

Skillet Chicken with Lemon and Rosemary
Dinner American

Skillet Chicken with Lemon and Rosemary

4.0

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Heat 2 tablespoons olive oil in a skillet over medium heat and brown chicken breasts on both sides for 7 to 10 minutes. Remove from the skillet, cover with foil, and keep warm.
  2. 2 Add remaining tablespoon olive oil to the pan and cook leeks over medium heat until softened, about 3 minutes. Stir in bacon and garlic and cook until bacon is crispy, about 5 minutes. Deglaze pan with vinegar and scrape up any browned bits from the bottom.
  3. 3 Add tomatoes, lemon zest, lemon juice, rosemary, and sage to the skillet. Return chicken to the pan and season with salt and pepper.
  4. 4 Pour in broth and bring to a simmer. Reduce heat to low, cover, and cook until sauce is reduced by half and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lemon wedges.

By Avid Rkfan

Curried Couscous Salad with Bacon
Lunch American

Curried Couscous Salad with Bacon

4.2

Prep
25 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon slices, and set aside.
  2. 2 Drain all but 1 tablespoon of bacon drippings from the skillet, and cook and stir the onion in the skillet until the edges of the onion begin to turn brown. Set the onion aside.
  3. 3 Bring the water to a boil in a saucepan, and sprinkle in the couscous. Remove the pan from the heat, let stand for 5 minutes to absorb the water, then fluff the couscous with a fork. Allow couscous to cool.
  4. 4 Place the onion, cooled couscous, carrot, cucumber, red bell pepper, and garbanzos into a salad bowl, and stir lightly to combine.
  5. 5 In a bowl, whisk together the olive oil, white balsamic vinegar, soy sauce, sugar, curry powder, and salt and pepper until the sugar has dissolved. Pour the dressing over the salad, mix again lightly, and sprinkle with bacon bits.

By Groovygal

Rosemary Chicken Couscous Salad
Dinner American

Rosemary Chicken Couscous Salad

4.6

Prep
35 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
  2. 2 Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
  3. 3 Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.

By Shayna

Orzo and Wild Rice Salad
Lunch American

Orzo and Wild Rice Salad

4.8

Prep
15 min
Cook
25 min
Total
180 min

Instructions

  1. 1 Bring 2 cups water and wild rice to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until rice is tender but not mushy, 20 to 45 minutes, depending on rice variety and package directions.
  2. 2 Drain excess liquid, fluff rice with a fork, and continue to cook, uncovered, 5 minutes more. Spread in a shallow dish, cool to room temperature, then refrigerate until cold, about 20 minutes.
  3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 8 minutes. Drain orzo, rinse with cold water, then refrigerate to chill.
  4. 4 Combine chilled rice and orzo in a large bowl; stir in onion, currants, bell peppers, and corn. Season with 2 tablespoons basil, salt, and black pepper.
  5. 5 Whisk vinegar, honey, remaining ½ tablespoon basil, mustard, and garlic together in a separate bowl; slowly whisk in canola and olive oils until emulsified. Stir vinaigrette into rice-orzo mixture; season with salt and black pepper, if desired. Refrigerate before serving for 2 hours.

By CWillemin

Orzo and Arugula Salad
Lunch American

Orzo and Arugula Salad

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
  2. 2 Combine cooked orzo, bell pepper, green onions, corn, cranberries, almonds, arugula, Parmesan cheese, 2 teaspoons basil, salt, and pepper in a large bowl; set salad aside.
  3. 3 Whisk together oils, balsamic vinegar, lemon juice, Dijon mustard, garlic, sugar, and remaining 1/2 teaspoon basil in a medium bowl until dressing is well combined. Season with salt and pepper.
  4. 4 Drizzle dressing over salad and toss to coat.

By ccb1122

Grilled Vegetable Salad
Salad American

Grilled Vegetable Salad

4.8

Prep
30 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Gather the ingredients. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 To make the dressing: Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
  3. 3 Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
  4. 4 Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
  5. 5 Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
  6. 6 Drizzle vinaigrette over the vegetable mixture and toss to coat.
  7. 7 Serve and enjoy.

By Celeste