Fry about 6 to 7 strips of bacon crisp.Drain and crumble. Set aside.Peel and cube potatoes (large cubes) and boil until tender (with salt).Drain and crumble bacon and onion to taste. Mix with mayonn ...
Cook rice according to package directions.Rinse under cold water and drain.In large bowl, combine wild rice, long grain rice, broccoli, celery, olives and green onions.Combine vinegar, oil, garlic, ...
Preheat an oven to 425 degrees F (220 degrees C). Place the beets, 1/4 of the chopped garlic, and the olive oil on a piece of heavy aluminum foil; fold the foil around the beets into a sealed packet ...
Heat olive oil in a large skillet over medium heat and cook mushrooms until they are soft and mushroom juice has reduced, 5 to 10 minutes. Season with salt and pepper. Stir in garlic and cook for 2 ...
Preheat oven to 425 degrees F (220 degrees C).Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet.Bake in the preheated ...
Combine cooked rice, red bell pepper, yellow bell pepper, green onion, lemon juice, lemon zest, salt, and pepper in a bowl.Stir the mayonnaise into the rice mixture.Cover and refrigerate until cold, ...
Heat a heavy-bottom skillet over medium heat; add olive oil and swirl around in skillet. Cook and stir onion in the hot oil until softened, 3 to 4 minutes. Add garlic, ginger, and red pepper flakes; ...
Heat the olive oil in a skillet over medium-low heat. Cook the garlic in the oil until just fragrant, about 1 minute. Add the Swiss chard to the garlic and cook until wilted, 3 to 5 minutes; transfe ...
Toss arugula and cilantro together in a large salad bowl. Drizzle arugula mixture with lemon juice, olive oil, and balsamic vinegar. Sprinkle with red pepper flakes and black pepper; toss salad agai ...
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add mushrooms, and cook stirring until soft. Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons. S ...