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Roasted chicken tenders saltimbocca: sage leaves and prosciutto wrapped around chicken tenders, roasted crisp, served over wild mushroom spaghetti risotto with arugula and toasted hazelnuts.
Pork loin fajitas with a sweet-heat sauce of chunky salsa and peach preserves, loaded with seared peppers, onions, cilantro, and a cool sour cream finish.
Mexican Meatloaf swaps breadcrumbs for cornmeal and adds pickled jalapeños, black olives, and chili powder to a ground beef and veal blend. Feeds 8 in about 1 hour 15 minutes.
Greek potato salad with a creamy yogurt-feta dressing, cucumber, cherry tomatoes, oregano, and rosemary. A lighter Mediterranean twist on potato salad with no mayonnaise.
Moo goo gai pan stir-fries sliced chicken breast with fresh mushrooms and scallions in peanut oil and soy sauce. Six ingredients, classic Cantonese takeout favorite, ready in 30 minutes.
Pasta with vodka sauce: a buttery cream sauce reduced with vodka, mushrooms, and fresh tomatoes. A restaurant-style Italian classic that uses the alcohol to unlock tomato flavor.
Savory crispy roasted potatoes. Goes with any meal!
Chicken and wild rice casserole layers chunks of chicken breast, mushrooms, and slivered almonds with wild rice in a from-scratch cream sauce. A hearty potluck classic with no canned soup needed.
Fried apples and onions with bacon: Pennsylvania Dutch skillet side of sweet onions, tart apple rings, and brown sugar cooked in bacon fat. Classic breakfast or pork-chop companion from the Amish country.
Classic Mexican fideo with toasted vermicelli coils simmered in tomato sauce, garlic, and onion. A quick, comforting one-pot side dish with an optional ground beef add-in.
Sichuan-style stir-fried green beans with fermented black beans, fresh hot chilies, garlic, and a tangy rice vinegar glaze. A spicy Chinese vegetable side in 30 minutes.
Garden vegetable lasagna layered with sauteed mushrooms, carrots, peppers, and a three-cheese blend of mozzarella, Romano, and cottage cheese. Meatless and hearty.
Home-style Indian vegetable curry with potatoes, carrots, cauliflower, green beans, and tomatoes simmered in a blooming spice base of mustard seeds, cumin, coriander, cardamom, and turmeric. A satisfying vegetarian main over rice.
Torn day-old bread mixed with browned breakfast sausage, sautéed celery and onions, and poultry seasoning bakes into a savory holiday dressing for your turkey.
A new idea introduces a new taste! Try this tasty dish made with white wine, cheddar cheese and fruit relish.
Hearty homemade veggie burgers packed with protein-rich lentils, green peas, and grated carrots. Pan-fried until golden and crispy on the outside, tender within.