Sate your appetite for rustic recipes with our collection—whether you're craving an earthy Moroccan tagine, a homey beef stew, eggy spoonbread, or a rustic French cassoulet.
These are some of the best ribs you’ll ever eat. Your kids will love that these ribs are cooked in root beer.
Fire-Grilled Eggplant with Sweet Tomato Gravy
Grilled eggplant gets a summery topping of spicy tomato sauce.
Preheat oven to 450 Combine garlic & melted butter Brush butter & garlic over pizza crust Sprinkle italian seasoning over crust Spinkle parmesan cheese over…
Almond Shrimp Tossed Salad
Fill large salad bowl with four servings of Romain lettuce, chopped up scallions and sliced cherry tomatoes. Set aside. In a non-stick frying pan, sautee cooked shrimp and sliced…
Slice tomato onto a plate. Add pepper and basalmic vinegar. Top with crumbled cheese. This is easy, fast and refreshing.
Heirloom Tomato and Sweet Corn Pie
While fresh corn and juicy tomatoes are in season, whip up this savory pie.
Put chicken broth in a 8-quart stockpot. Heat over medium-low heat. Add garlic slices or flakes. Spray a baking sheet with nonstick cooking spray. Place…
Michigan Sweet Corn Salad
To make the dressing, cut and scoop out the avocado putting it into a food processor. Add the remaining ingredients and pulse until blended and…
Greek Dreams Salad
Put bulgar wheat in a large bowl and cover with boiling water. Let set one hour then drain well. Mix togeather all other ingredients. Stir…
Chicken Parmesan Sandwich with Roasted Red Potatoes
Preheat the oven to 400 degrees F. Wash and cut potatoes into small chunks. Place on sheet pan and spread out. Drizzle with Olive oil and…
Combine all ingredients in a large bowl. Toss. Cover and refrigerate at 30 minutes. Serve with tortilla chips.
Summer Squash Ribbons with 3-Herb Pesto & Farmer’s Market Roasted Corn
With a wide blade vegetable peeler, make zucchini and summer squash ribbons by peeling lengthwise. Peel 3 times down one side and make a quarter…
Garden Tomato Tart
1 head of garlic, roasted 1 Tablespoon olive oil 1 store-bought refrigerated pie dough 10-12 ounces fresh mozzarella cheese, shredded 3 tablespoons chopped fresh basil…