Mixed green salad/12 recipes

This sweet, sour and spicy quinoa salad is loaded with flavor. Fresh mangos, spicy jalapeno, and basil give this quinoa salad amazingly delicious taste, and it is quick and easy to prepare as well.

Yeast risen British oat cakes for a classic breakfast accompaniment. Easily made ahead for a quick warm n' serve weekday breakfast.

Liked it a lot. It had all the Chinese flavours that we were looking for. I used boneless-skinliess chicken thighs instead of breasts, because that was what I had on hand at the moment. I'm sure the chicken breasts would be as tasty.

Authentic sausage casserole done right. Creamy custard-like interior with crispy edges and two cheeses interwoven. Say no-more. Make-ahead makes it painlessly delish.

This Greek stye salad uses quartered cherry tomato, after sitting for half an hour, spin most of the juice out, which makes a not watery salad, then reduce the juice with other spices to create a tangy dressing, and the black olives, cucumbers and feta cheese together create this flavorful, succulent, and refreshing salad.

Quinoa pancakes sound like an interesting way to cook quinoa, and these small pancakes turned out delicious. The lemon yogurt sauce was creamy, light and refreshing. These yummy quinoa pancakes can be served as an appetizer or a main dish.

Pan seared scallops served on a bed of fennel puree with a sweet Balsamic drizzle. This recipe was inspired by Masterchef New Zealand contestant Rob and I've modified the ingredients and instructions to match those that are commonly available in North America along with experimentation to make the recipe lower in fats yet every bit as flavorful.

This is an easy and delicious dish to serve to guests that is easily scale-able. Pair it with a tossed salad and some garlic bread and it makes a quick, easy and elegant meal.

Easy, make-ahead side dish perfect for a barbecue or mid-day lunch.

From the Thanksgiving collection I been gathering over the years.

Cheesy, moist and very flavorful. The combination of mozzarella, sun-dried tomatoes, and basil pesto make this delicious bread. The bread itself tastes absolutely divine.

Made this impossible garden vegetable pie for lunch today , and it was cheesy and delicious. I browned the onions first for about 5 minutes, put the broccoli and bell peppers into the pan, and cooked for another 2 minutes to develop more flavors. Then followed the recipe, and it came out golden-brown on the top, very moist and tasty.

Garlic lovers rejoice! In this green salad recipe, roasted asparagus along with the garlic studded soy/lime based dressing has multiple levels of flavor to savor. Enjoy!

This may be one of the most exceptional souffles you'll ever serve. The beet color spreads upward from the bottom layer, creating a rosy hue throughout.