Set a large pot of water to boil and salt t well.Peel the eggplant if desired, then slice off the ends and cut each into three or four long slices.Heat the olive oil in a 12-inch nonstick skillet ov ...
Place finely grated Pecorino Romano in medium bowl. Set colander inside large bowl.Bring 2 courts water to boil in large Dutch oven. Add pasta and salt; cook, stirring frequently, until al dente (or ...
Cook pasta according to package directions, omitting salt and fat; drain well.Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.Combine vinegar, oil, sa ...
Preheat oven to 400.Cook pasta according to package instructions. Set aside.Meanwhile, in a small pan brown ground turkey over med-high heat. Remove from heat and add spinach, herbs, and cottage che ...
Combine cream cheese, orange juice, orange rind, and sugar mix until well blended. Add apples, celery and pecans and mix lightly then chill. ...
Mix together in a bowl.Refrigerate for 15-20 mins.Serve. ...
Combine beef, onion, parsley, red pepper, and tomato, tossing well.Combine olive oil, vinegar, salt, pepper, oregano and mustard.Pour over salad, tossing well.Refrigerate at least 3 hours.At serving ...
Heat olive oil in a large stock pot.Saute carrots, celery, garlic, and onion for 5 minutes or until tender.Add diced tomatoes and chicken stock.Add beans and remaining spices.Simmer for 60 minutes.D ...
Prepare Quinoa: Rinse in a sieve under running water. Dry Roast in a skillet for approximately 7 minutes until a crackling sound is heard. Boil 1.5 cups of water in a small saucepan, add the dry roa ...
Marinate mushrooms in balsamic vinegar and set aside while preparing other ingredients.In large pot, add white beans, sun dried tomatoes, basil (if desired), and artichoke hearts. Oil from sun dried ...