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.tags: burgers dinner lunch beef cheese lamb poultry rice, grains and breads vegetables food processor or blender griddle Yum-o! Family-Friendly more
This Caesar salad recipe takes your prep to the grill and adds protein with poached eggs for a creative, brunch-ready dish. Try it with grilled chicken for dinner!tags: brunch lunch cheese eggs fish and seafood rice, grains and breads vegetables barbecue or grill boil griddle more
These turkey burgers have ground mustard, grated onion and herbs and seasonings incorporated right into the burger. Topped with extra-sharp cheddar and a homemade sauce, serve them on pretzel rolls to knock them out of the park!tags: burgers cheese poultry rice, grains and breads vegetables bake simmer more
"Pizzaiola sauce is usually spooned over a strip, rib eye or sirloin steak. I prefer this lightened-up, fresh tomato version spooned over very thinly sliced steak with a simple salad on the side." –RRtags: salads cheese beef vegetables fruit barbecue or grill more
"This is a favorite late-night dinner for my husband and me. John’s favorite meal is carbonara; he always asks for it on his birthday. We also make it when he plays with his rock band. John doesn’t like to eat dinner before a show, so this has become our favorite midnight supper after a gig. It’s really like an early breakfast, with pasta rather than potatoes or bread. It is, after all, bacon and eggs. The only trick to carbonara is tempering the egg yolks to ensure you do not end up with scrambled eggs. For the brightest color, I use Araucana eggs, which are widely available at Whole Foods and farmers' markets. The eggs have a greenish-blue tint to the shell and the hens that lay them are often fed marigolds, which make the egg yolks intensely bright yellow-orange.
Many recipes for carbonara include cream, but I never add cream. The creamy quality of the sauce should come from the tempered eggs emulsifying with the cheeses and pasta." –RR