Turkey and Sun-Dried Tomato Pesto Grill
Recipe for Turkey and Sun-Dried Tomato Pesto Grill from our Main Course recipe section.
Month: May 2009
Chicken Puttanesca with Spaghetti
Video Available: Watch Chef Jim Coleman prepare this recipe Recipe for Chicken Puttanesca with Spaghetti from our Main Course recipe section.
Frijoles Cocidos
Recipe for Frijoles Cocidos from our Side Dishes recipe section.
Mango Frappe
Recipe for Mango Frappe from our Dessert recipe section.
Bay Area Rice Salad
Recipe for Bay Area Rice Salad from our Salad recipe section.
Curried Lamb on Rice
Serving Size is about 3/4 cup lamb plus 1/2 cup rice. Recipe for Curried Lamb on Rice from our Main Course recipe section.
Herbed Garlic Lentils
Recipe for Herbed Garlic Lentils from our Main Course recipe section.
Pear Custard
Recipe for Pear Custard from our Dessert recipe section.
Seafood Kabobs
Recipe for Seafood Kabobs from our Main Course recipe section.
Liven Up Seafood with a Delicious Brazilian Sauce
Fish has a large role in any healthy diet, and seeking out bold new ways to prepare it is a great way to keep this simple, versatile food interesting. This week’s recipe provides a fresh way to spice up an old favorite.
Island Salad
Recipe for Island Salad from our Salad recipe section.
Turkey Scaloppine with Marsala Glaze
Serving size: 3-1/2 ounces of turkey, 2 to 3 slices Recipe for Turkey Scaloppine with Marsala Glaze from our Main Course recipe section.
Beef Ragout
Recipe for Beef Ragout from our Main Course recipe section.
Italian Omelet
This is a delicious breakfast or brunch pasta dish. Egg substitute may be used in place of real eggs. You can be creative and add in your favorite vegetables and ingredients to make this Italian omelet. Another way to turn the omelet over is to use 2 saute pans. Hold them tightly together for a clean flip. Recipe for Italian Omelet from our Main Course recipe section.
