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Recipes

Pork and Veal Schnitzels with Red Cabbage, Apple Sauce and Potato Pancakes

Pork and Veal Schnitzels with Red Cabbage, Apple Sauce and Potato Pancakes

You can make all or just parts of this hearty fall meal.

Serves 6

Grilled Lemon-Orange Chicken with Roasted Garlic and Rosemary Brown-and-Wild Rice

Grilled Lemon-Orange Chicken with Roasted Garlic and Rosemary Brown-and-Wild Rice

This zesty, good-for-you recipe is perfect for a family dinner. "Pickling" the meat with citrus makes for a quicker prep time.

Serves 4

Greek Burgers with Feta Sauce

Greek Burgers with Feta Sauce

Greek-style chimichurri and feta sauce pack a delicious flavor punch. You can also serve the three-ingredient sauce with cut veggies, pita chips or dolloped on salad.

Serves 4

South-of-the-Border Iceberg Salad

 
SUBMITTED BY:
Rachael Ray

This salad goes well with our Cheddar-Studded Turkey Burgers!

Serves 4

INGREDIENTS:

  • 1/2 head iceberg lettuce, chopped
  • 1/2 medium size red onion, diced
  • 1 ripe mango, peeled and diced
  • 1 small red bell pepper, seeded and cut into thin strips
  • 1 ripe Hass avocado
  • 2 limes

DIRECTIONS:

  1. Chop and dice the iceberg lettuce, onion, mango and red pepper. Ask a grown-up helper (GH) for help with the chopping, if you need it.
  2. In a salad bowl, combine the chopped iceberg lettuce, mango, red bell pepper and the onion.
  3. Cut all around ripe avocado lengthwise and down to the pit. Twist and separate the halved avocado. Remove the pit with a spoon, then scoop the flesh out in one piece from both halves. Chop the avocado into bite-size pieces and add the avocado pieces to the salad.
  4. Slice the limes in quarters and squeeze them over the salad. Drizzle with about three tablespoons of EVOO. Season with salt and pepper, and toss to coat.
 


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