Mixed green salad/13 recipes

Why not try a new type of muffin with this simple recipe that's quick and easy to follow.

This is one of my absolute favorite things to make at this time of year. It takes almost no time to prepare, so I’ll whip up a big batch on my day off and then all I have to do when I get home is put it in a bowl or mash it up and put it on toasted bread drizzled with some olive oil. It also makes a great appetizer along with some homemade or store-bought pita chips. Honestly, when serving this as a dip or a spread, I don’t even bother taking out my food processor, I just use the bottom of a glass and mash it a bit.

Chunks of lobster meat sauteed in butter, peppers, garlic and onions served over bowtie pasta.

Sweet cherry tomatoes, red bell peppers and crunchy romain lettuce are tossed with a lemon-olive oil vinaigrette, and cheesy Parmesan croutons.

Western-style stir-fry, that uses Sweet butternut squash balanced with a chili sauce. Quick, easy and tasty.

Quick and easy to make, and also gives you enough nutrition in the morning, delicious as well.

Bright and spicy, even better it's a great way to use up leftover chicken.

Cherry Tomato Salsa recipe

Another quick and easy way to spice up sauté of green beans. Sesame oil, ginger and a chili garlic sauce, topped with sesame seeds give haricot vert (green beans) more zing.

Bisquick Pumpkin Muffins recipe

A tasty way to use up leftover turkey from Thanksgiving or Christmas dinner. It includes leeks and mushrooms along with the turkey in a traditional flaky pastry.

This is a great cold salad. The basil and cherry tomatoes marry perfectly with a high-quality sweet balsamic vinegar along with tender-crisp green and yellow wax beans.

A very tasty way to cook squash, and it's also a cozy dish in a cold winter day. Packed with nutrients, feel free to use other similar squash to replace butternut.