Umami-Marinated Flank Steak with Pearled Barley and Corn Salad
Umami = yummy! A delicious blend of flavors makes for a sensational steak marinade. Pearled Barley and Corn Salad is just right alongside; enjoy leftovers hot or cold for lunch the next day!
Serves 4 (Steak) or 4-6 (Salad)
Grilled Chicken Cutlets with Zucchini, Corn and Cherry Tomato Sauce
Gather summer’s bounty to top lemon and thyme-marinated grilled chicken. Finish with curls of Pecorino Pepato cheese.
Serves 4
Brown Macaroni with Four Cheeses and Romanesco or Cauliflower
This mac and cheese is rich, but it’s also rich in nutrition. It works as a make-ahead meal for a quick weeknight dinner, or bring to your next potluck for a real crowdpleaser!
Serves 6
Wursts with Apple, Potato and Onion Hash
Potatoes and sweet crisp apple hash topped with melted cheddar are delicious with grilled wursts.
Serves 4
Mini Monte Cristos
Ham it up with this tasty riff on the classic Monte Cristo!
Serves 4
Pumpkin Hash
Hash is a great way to turn leftovers into breakfast or lunch! Try this fall-inspired recipe made with pumpkin.
Serves 4
Butternut Squash and Parsley Penne
Roasting releases the sweetness of squash, while chili pepper adds spark to this pasta meal. Garnish with Grana Padano or Parmigiano Reggiano cheese. For a vegetarian-friendly meal, use vegetable stock.
Serves 4
Roasted Cherry Tomato Bruschetta
Everyone loves bruschetta! Complete Rachael’s Bruschetta Bar with Ricotta, Garlic and Honey Bruschetta and Smoky Eggplant and Roasted Garlic Spread.
Serves 8-10
Ricotta, Garlic and Honey Bruschetta
Everyone love bruschetta! Complete Rachael’s Bruschetta Bar with Smoky Eggplant and Roasted Garlic Spread and Roasted Cherry Tomato Bruschetta.
Serves 8-10