Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 30 to 40 minutes. Drain. Cool until easily handled, about 5 minutes. ...
Preheat oven to 400 degrees F (200 degrees C).Brush 1 tablespoon olive oil over the red potatoes. Pierce potatoes with a fork and arrange onto a baking sheet. Spread baby eggplant pieces, red bell p ...
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, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook u ...
Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, whit ...
Preheat oven to 400 degrees F. Toss mushrooms in 1 Tb. olive oil and 1 tsp. lemon juice. Spread on large baking sheet and bake 15 minutes. Drain off liquid. Cool slightly. In a bowl, combine mushroo ...
Place the pancetta 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. Chop i ...
Season cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.Combine white wine, dried cranberries, and honey in a heat-proof bowl and cover with aluminum fo ...
Place watermelon in a large bowl.Heat grapeseed oil in a skillet over low heat; cook and stir scallions and jalapeno peppers until fragrant and warmed, 1 to 2 minutes. Spoon scallion mixture over wa ...
Heat the olive oil in a skillet over medium heat. Cook the cabbage, carrot, squash, bell pepper, and onion in the oil until the onion is translucent, 5 to 7 minutes. Stir the red wine, almonds, and ...
In a large bowl, whisk together the oil, vinegar and mustard. Add mushrooms, celery, parsley, cheese and onions and toss until evenly coated. Refrigerate at least 2 hours before serving. ...