Mushroom Burger on a Multigrain Bun 4 tablespoons olive oil 1 medium onion, chopped 3 portabella mushrooms, finely chopped 2 cloves garlic, minced Salt and black pepper, to taste 1 large egg ½ cup walnuts, finely chopped ½ cup chopped
Skillet Chicken and Spring Vegetables 4 boneless, skinless chicken breasts Salt and pepper 3 tablespoons cold unsalted butter 1 large shallot cup dry white wine 1½ cups snow peas 1½ cups sugar snap peas 1½ cups sliced
Butternut Squash and Brown Butter Linguine 6 ounces linguine 4 tablespoons butter 1 pound butternut squash, peeled and cut into 1-inch cubes ¼ teaspoon crushed red pepper 10 large sage leaves 1 cup whole-milk ricotta 1½
White Bean Soup with Andouille and Kale Andouille sausage “adds that spicy, smoky, garlicky flavor to a creamy, super-easy soup,” writes the staff of Chile Pepper magazine. 1 teaspoon canola oil 1 14-ounce package Andouille
Pecan-Crusted Fish This recipe comes from Bill and Barbara Milroy, who compete on the barbecue circuit as the Texas Rib Rangers. ⅓ cup ground pecans ¼ cup French-fried onions, crushed 1 large egg 1 pound catfish ¼ cup
Seared salmon with citrus romaine salad.
Swanson says that adding vegetables “ensures moist and delicious little meatloaves that are sure to be a hit with kids, and the adults too!” Mini Turkey Meatloaves 1½ pounds ground turkey 1 cup Italian seasoned bread crumbs 1
Bloody Mary Burgers ¼ cup ketchup 2 teaspoons prepared horseradish 2 tablespoons Worcestershire sauce 1 teaspoon garlic powder ½ teaspoon celery salt ½ teaspoon freshly ground black pepper ¼ teaspoon kosher salt 1
David Brecht, Sr., says that this easy dish is “very delicious.” Garlic Shrimp Butter 1 onion, chopped Garlic, minced 11⁄2 pounds large shrimp 2 large fillets of cod Old Bay seasoning Salt and pepper, to taste Melt butter in a
Chicken and cheddar recipe cooked in easy-cleanup foil packet.