Kale is everywhere—from upscale markets to corner delis, from hip restaurants to beach cafes. This crunchy crucifer serves up a bounty of important nutrients from beta carotene to vitamin K

Kale is everywhere—from upscale markets to corner delis, from hip restaurants to beach cafes. This crunchy crucifer serves up a bounty of important nutrients from beta carotene to vitamin K

roasted shrimp & orzo salad with lemon vinaigrette

Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette

6 oz	bagged cole slaw mix 3 pkg	oriental flavor raman noodles, broken up 1 bunch	green onions, chopped 2/3 c	sunflower seeds 1/2 c	almonds, slivered 3 Tbsp	red wine vinegar 1/2 c	olive oil, extra virgin 1/2 tsp	black pepper 3 Tbsp	sugar 3 pkg	seasoning from the noodles

6 oz bagged cole slaw mix 3 pkg oriental flavor raman noodles, broken up 1 bunch green onions, chopped 2/3 c sunflower seeds 1/2 c almonds, slivered 3 Tbsp red wine vinegar 1/2 c olive oil, extra virgin 1/2 tsp black pepper 3 Tbsp sugar 3 pkg seasoning from the noodles

Roasted Red Peppers Stuffed with Cream Cheese, Garlic, Oregano, and Chopped Cucumber

Roasted Red Peppers Stuffed with Cream Cheese, Garlic, Oregano, and Chopped Cucumber

Deluxe Lobster and Potato Chip Rolls

Deluxe Lobster and Potato Chip Rolls

Deluxe Lobster and Potato Chip Rolls "Putting potato chips inside sandwiches has always been a favorite trick of ours," says chef Jon Shook. He and co-chef Vinny Dotolo serve chips on Tabasco-spiked lobster salad tucked into buttery toasted buns

Marinated Bocconcini

Marinated Bocconcini

Ingredients 16 ounces drained bocconcini (Bocconcini are to balls of fresh mozzarella packed in water. They can be found in the refrigerated aisle of most grocery stores—look for them in the “fancy cheese” section.) cup extra-virgin olive oilRead more ›

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