Fresh pear salsa with tomatoes, green pepper, oregano, basil, and a kick of hot sauce. A sweet-savory fruit salsa ready in 20 minutes that pairs with chips, fish, or grilled chicken.
Tortilla soup with shredded chicken, crispy fried tortilla strips, melted Monterey Jack, and creamy avocado. A blender-based broth makes weeknight prep painless.
Pasta with herbed ricotta, toasted pine nuts, tarragon, lemon zest, and parsley tossed into a creamy no-cook sauce. A 30-minute vegetarian pasta dinner with a bright, lemony ricotta coating on every strand.
Italian braciole, a butterflied round steak rolled around prosciutto, Parmigiano, breadcrumbs, and herbs, then braised slowly in red wine and pear tomatoes until fork-tender.
We like this piquant tomato sauce, which is easy on the calories, but if you are in the mood to indulge, try cream in place of the ricotta and yogurt.
Grilled chicken burgers infused with reduced coconut milk, red curry paste, and fresh basil. Topped with Thai peanut pesto and a crisp Asian pear slaw. A flavor-packed Thai twist on the classic burger for 6.
A traditional Danish Smørrebrød spread with smoked salmon, shrimp, roast beef, ham, blue cheese, eggs and fresh fruit on rye bread. A stunning no-cook platter that feeds 12.
Grilled pizza cooked right on the charcoal grates for a smoky, blistered, chewy-crisp crust, topped lightly with fontina, romano, fresh tomato, and basil. The bold technique that beats any oven pie.
This Tex-Mex chicken spaghetti bake layers pasta in a smoky chili-spiced tomato sauce with melted cheddar, olives, and tender shredded chicken. A crowd-pleasing casserole ready in 2 hours.
Wild game braised bear steak marinated overnight, seared golden, then slow-simmered in tomato soup with chili powder and onions until fork-tender. A hearty backcountry main dish.
A lighter chicken curry with applesauce for natural sweetness and a creamy tomato-curry sauce, served over rice with all the fixings. Raisins, coconut, peanuts, chutney, and more on the condiment bar.
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