Recipe of the Day
Ingredients 1 beef Top Sirloin Petite Roast (1-1/2 to 2 pounds) 1 cup lightly packed fresh parsley leaves 2 cloves garlic 1 teaspoon pepper 2 tablespoons olive oil, divided 8 … Continue Reading Top Sirloin Petite Roast with Parmesan Roasted Tomatoes
Ingredients 1 package (16 ounces) cellentani or spiral pasta 2 cups cubed rotisserie chicken 2 medium tomatoes, chopped 1 container (7 ounces) prepared pesto 1/4 cup pine nuts, toasted Directions … Continue Reading Chicken Pesto with Pasta
Ingredients 4 (6-ounce) skinless, boneless chicken breast halves 1 cup multicolored cherry or grape tomatoes, halved 3 tablespoons oil and vinegar dressing, divided 20 olives, halved 1/2 cup (2 ounces) … Continue Reading Chicken Breasts with Tomatoes and Olives
Ingredients 2 Fresno chiles, thinly sliced ¼ cup Champagne vinegar ¼ teaspoon sugar 1½ teaspoons kosher salt, divided, plus more 1 head of cauliflower, cut into small florets ¼ cup … Continue Reading Vadouvan-Roasted Cauliflower with Harissa Chickpea Curry
Ingredients 1 tablespoon olive oil 1 pound boneless, skinless chicken breasts, cut into 2½-inch pieces kosher salt and pepper 1 medium onion, sliced 1 green bell pepper, sliced 2 cloves … Continue Reading Spanish Chicken and Rice
Ingredients 2 large tart unpeeled apples, such as Granny Smith 8 boneless, skinless chicken thighs 1 teaspoon kosher salt 1 teaspoon black pepper 6 tablespoons olive oil 1 green pepper, … Continue Reading Arroz con Pollo With Apples
Ingredients 1/2 onion, we used red onion 2 cloves of garlic 1/2 red bell pepper 1/2 green bell pepper 1 carrot 1 14-ounce can chopped tomatoes (400 g) 2 tbsp … Continue Reading Simple Vegan Jambalaya
