With orzo as its base, this salad makes a filling meal that highlights the fresh flavors of white beans, grape tomatoes, and arugula.
Author: Chef M
Dressed with a simple vinaigrette made from fresh herbs and a good quality extra-virgin olive oil, this salad is as delicious as it is easy to prepare. The dressing will keep in the refrigerator for a couple of days, so consider doubling the recipe to keep some on hand.
With a refreshing lemon vinaigrette, chickpeas, and spinach, this salad makes a great light lunch or dinner alternative to a traditional mixed greens salad. For heartier fare, stir in some chopped cooked chicken.
Of all the berries, the raspberry is my favorite. It is the Audrey Hepburn of berries. Such elegance wants a bit of lace to go with it creamy lemon curd with accents of intense almond.
Now, if you think a burger isn’t swank enough to serve at a dinner celebrating a raise, you would be wrong. This burger is pure luxury. It has all the taste extras of steak tartare and is worthy of any special occasion.
This satisfying pasta salad features three-cheese tortellini, which comes in a variety of flavors. Try either the chicken or mushroom version for a different variation. Freeze leftover tortellini in a zip-top plastic bag to use later in a soup or side dish.
You can toast the walnut halves quickly in a dry skillet over medium-high heat. Stir frequently, and remove them from the heat as soon as you begin to smell that wonderful nutty aroma.
Three harmonious flavors converge in this simple salad: smoky bacon, earthy goat cheese, and acidic tomatoes. Serve with a warm baguette slice and a glass of dry white wine to complete the meal.
Pork and apples are simply meant for each other. The pungent dressing marries well with tart Granny Smith apples.
Be sure to grate the rind from the oranges before you peel and section them for the salad. You’ll use the rind in the dressing and the sections in the salad.