If steak isn’t your thing, try substituting shrimp or extra-firm tofu. Or just use extra veggies and noodles. Remember that when assembling the rolls, arranging the ingredients in neat parallel lines gives the best visual effect when you cut them in half to serve.
This delightful marinated beef salad is best served warm, but works well as leftovers for lunch, cold or reheated. As written, it’s a little fancy, but it can be a great pantry-friendly recipe too. Play around with different fruits (fresh or canned in juice), olives, and greens to use up whatever you have on hand.
Good health doesn’t need to mean giving up on meat, especially during grilling season. Lean steak balanced with a rainbow of vegetables and lightly marinated in a mustard sauce is a nutritious, healthful way to savor the joys of the backyard barbecue. Push the meat and vegetables onto the bed of mushroom rice and enjoy […]
Using oranges in place of tomatoes in this salsa creates a sweeter topping that perfectly complements the herb-lathered goodness of this simple roast.
Dinner doesn’t get much simpler or tastier than this! If you’ve got squash and tomatoes from the garden, fresh work well, but if you don’t, canned and frozen are just as good.
A hearty, traditional beef roast that everyone will love, this dinner is a wonderful option for a fancy weekend dinner with guests. This recipe is designed to feed a large crowd, but you can easily cut in in half or in thirds if your crew is smaller.
This rice dish is packed with aromatic veggies and flavorful spices for a simple weeknight dinner option that will have your mouth watering for very little work.
Brochettes is another word for kebab, referring to the skewer itself, deriving from the French for “to spit.” These brochettes are a Middle Eastern-inspired dish which will quickly become a grilling favorite in your recipe repertoire. Couscous provides a fluffy and absorbent bed that will soak up the wonderful flavors.