Salad/3 recipes

Authentic South Texas skirt steak fajitas marinated in beer, lime juice, chili powder, cumin, and jalapenos for 6 to 8 hours. Grilled over mesquite for real Tex-Mex flavor.

Try something different with this scrumptious pasta dish that will have you making it every week!

Shaved spring vegetables are crunchy and refreshing, and white bean absorb the flavor from the light and tasty vinaigrette. A well balanced spring or summer salad.

Warm leftover turkey salad with browned pears, radicchio, fennel, walnuts, and sherry vinegar dressing. A low-carb, elegant way to use up Thanksgiving turkey.

Fourth of July grilled Cornish hens split lengthwise and basted with a lemon-garlic-Italian dressing marinade. Backyard BBQ centerpiece that feeds eight for summer holidays.

Quick and easy grouper (fish) with a horseradish sauce.

Shaved fresh asparagus takes place of greens, it adds crunchiness and freshness, the lemon and parmesan dressing gives the citrus and cheesy flavor. You will enjoy every single bite of this delicious spring salad.

No-cook tortilla rollups with cream cheese, ranch, chunky salsa, and cheddar on whole wheat tortillas. Chill, slice into pinwheels, and watch them vanish at any party.

This quick, easy and scrumptious quesadilla recipe is popular all year round, especially for people who don't have time to cook. It takes no time, and gives you a delicious treat!

Creamy green herb dip made with fresh spinach, parsley, watercress, sour cream, and garlic. Serve chilled with a rustic spread of raw and boiled vegetables for a vibrant, make-ahead appetizer.

Roasted rack of lamb seared then oven-finished to a rosy medium-rare, served over greens with a fresh mint and balsamic vinaigrette. An elegant, restaurant-worthy main built on a simple pan sauce.

Roasted green chile soup with Anaheim peppers, red bell peppers, potatoes, and garlic pureed silky smooth. A Southwestern classic strained for a velvety, restaurant-quality finish.

Traditional muffuletta sandwich with salami, ham, provolone, and olive salad piled on a round crusty loaf. New Orleans street food legend that feeds four with simple, bold flavors.

Fajitas-on-a-stick turn beef fajitas into grilled skewers: sirloin marinated in Italian dressing and lime, woven onto sticks and grilled with peppers and onion, then tucked into tortillas with all the fixings. A fun cookout twist.

When spring arrives, asparagus is always one of our favorite vegetables; and the best way to cook them is roasting or grilling that develops tons of flavor, simply toss with the marinated artichoke hearts, hmm, now there is a good reason to allow yourself to indulge.

Bacon-wrapped pineapple burgers grilled with a sweet barbecue, brown sugar, and honey glaze. Pineapple rings pressed right into the patties before grilling.