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Ingredients 2 pounds medium zucchini 2 medium onions 2 tablespoons coarse salt 1 quart cider vinegar 2 cups sugar 1 tablespoon dry mustard 1 tablespoon yellow mustard seed 1 1/2 teaspoons turmeric 1 teaspoon ground cumin Preparation Using a mandoline or sharp knife, cut zucchini lengthwise into 1/8-inch-thick slices. Halve onions lengthwise, and cut into 1/8-inch-thick slices. Transfer vegetables to a colander set in a bowl. Toss well with salt. Refrigerate 1 hour....

Ingredients 2 tablespoons balsamic vinegar 3 tablespoons olive oil Coarse salt and ground pepper 1 1/4 pounds arugula (2 to 3 bunches), stemmed and washed well 2 pints bocconcini (bite-size fresh mozzarella balls), drained, or 1 pound fresh mozzarella, cut into bite-size pieces 8 slices prosciutto (about 4 ounces total) 1 package (8 ounces) dried figs, quartered (stems removed if thick) Preparation In a small bowl, whisk vinegar and oil; season with salt and pepper....

I saw Valerie Bertinelli make these Southwestern Egg Rolls with Salsa Dipping Sauce so many times on her show recently and they looked so good. You know how Food Network likes to re-show the same show over and over again? That right there, just sucked me in, and I had to try these out. Also, have you noticed how Food Network has been giving shows to stars that do acting on tv shows?...

Ingredients 3 cups seeded watermelon, cut into 1 1/2-inch pieces 1 1/2 cups white vermouth 1 1/2 tablespoons superfine sugar 3 cups crushed ice Edible pansies, for garnish Preparation Place watermelon, vermouth, and sugar in a blender; process until watermelon has been liquefied, about 10 seconds. Add ice; process 3 seconds more. Garnish with pansies, and serve in chilled glasses. Related Video

Ingredients 2 tablespoons safflower oil 1 large onion, chopped 4 garlic cloves, sliced 1 1/2 teaspoons garam masala 14 1/2 ounces vegetable broth 6 bunches flat-leaf spinach (about 3 pounds), trimmed, washed, and chopped Coarse salt and ground pepper 1 package (12 1/2 ounces) extra-firm tofu, drained and cut into small cubes 1/2 cup whole-milk Greek yogurt Cooked brown rice, for serving Preparation In a Dutch oven or large pot, heat oil over medium heat....

Delicious and perfectly cooked air fryer spaghetti squash. If you have not had roasted spaghetti squash in the air fryer yet, let me introduce you to one of the best recipes to cook this fall in your air fryer. Even better, we will be pairing it with our favourite meatballs from Aldi for the ultimate low carb version of spaghetti and meatballs. Spaghetti Squash In Air Fryer Do you love spaghetti and meatballs?...

Ingredients 1/2 cup dried French green lentils, rinsed, drained, and picked over 1 small red onion, halved 3 tablespoons red-wine vinegar 3/4 teaspoon Dijon mustard 1/4 cup plus 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 4 ounces baby arugula (6 cups loosely packed) 12 ounces cherry tomatoes, halved if large 3 ounces goat cheese, crumbled Preparation Place lentils and 1 onion half in a medium saucepan; cover with cold water by 2 inches....

Ingredients 1 large shallot, minced (about 1/4 cup) 1 tablespoon plus 1 1/2 teaspoons sherry vinegar 8 ounces oil-cured black olives, pitted and roughly chopped 4 sprigs thyme, leaves roughly chopped 1/2 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped 1/4 cup extra-virgin olive oil Freshly ground pepper Preparation In a small bowl, combine shallot with vinegar; let stand 15 minutes. Add olives, thyme, and parsley, and stir in olive oil....

Ingredients 3 medium red bell peppers 1 1/2 teaspoons Dijon mustard 1 tablespoon balsamic vinegar 1/4 cup extra-virgin olive oil Salt and freshly ground pepper 1 loaf rustic Italian bread, such as ciabatta 1/2 cup prepared black-olive paste 8 ounces fresh goat cheese 8 ounces marinated artichokes 6 ounces prosciutto, thinly sliced 1/4 pound peppered salami, thinly sliced 2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley...

Ingredients 2 pieces Fresh cod fillets 4 pinches Fine sea salt 4 pinches Turmeric 4 pinches Chilli powder 1 tablespoon Ginger garlic paste 4 pinches Coriander powder 4 pinches Pepper powder 3 tablespoon Olive oil 4 pinches Jeera powder 7 stalks Asparagus 1.5 pieces Limes 1 clove Garlic Preparation Add the fine sea salt, turmeric powder and chilli powder into a plate and mix well. Then add the jeera powder, coriander powder, pepper powder and mix well....

Ingredients 3 bags (6 ounces each) red radishes (about 45), ends trimmed 2 tablespoons butter 2 tablespoons sugar 1 tablespoon distilled white vinegar Coarse salt and ground pepper Preparation Cut large radishes in half; leave small ones whole. In a 12-inch skillet, combine radishes, butter, sugar, vinegar, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 1/2 cups water. Bring to a boil over high heat; cook, stirring occasionally, until liquid has reduced and radishes are tender and glazed, 10 to 15 minutes....

Ingredients 4 chicken breast halves Coarse salt and ground pepper 1/3 cup Classic Barbecue Sauce Preparation Heat grill to medium-high. Season chicken breasts with salt and pepper. Clean and lightly oil hot grates. Place chicken on grill (if using skin-on chicken, place skin side down on grill). Grill chicken, without turning, 6 to 10 minutes for boneless chicken and 10 to 14 minutes for bone-in. Flip and grill until cooked through, or a thermometer inserted in the thickest part of meat (avoiding bone) registers 160 degrees, 8 to 10 minutes more....

Ingredients 1 pound jumbo asparagus, trimmed Coarse salt Preparation Bring a large pot of water to a boil. Add salt and return water to a boil. Prepare an ice-water bath. Peel lower two thirds of each asparagus stalk with a vegetable peeler. Place asparagus in boiling water and cook until tender, about 3 minutes. Drain and immediately transfer asparagus to ice-water bath until cool; drain. Related Video

Ingredients 1 sprig fresh thyme Juice of 1/2 lemon Coarse salt 6 medium leeks, white and pale-green parts only, halved lengthwise and rinsed well 1 teaspoon Dijon mustard 2 teaspoons finely shredded (about 1/2 lemon total) lemon zest, plus 2 tablespoons fresh lemon juice 5 tablespoons extra-virgin olive oil 1/4 teaspoon coarse salt Freshly ground pepper Preparation Make the poached leeks: Bring thyme, lemon juice, a large pinch of salt, and 5 quarts water to a boil in a large stockpot....

Ingredients 10 ounces GT’s Sacred Life Kombucha 6 ounces GT’s CocoYo in Vanilla 1 dash Ground Cinnamon 1 sprig Vanilla Bean Preparation Add both GT’s Sacred Life Kombucha and GT’s CocoYo in Vanilla together in a blender. Blend on high until smooth. Pour into 16 oz glass. Sprinkle with ground cinnamon. Add vanilla bean as garnish. ENJOY! Related Video

Ingredients 3/4 cup fresh breadcrumbs 6 tablespoons whole milk 2 tablespoons extra-virgin olive oil 2 medium onions, finely chopped 6 cloves garlic, finely chopped 1 1/2 pounds ground beef, preferably chuck 1 1/2 pounds ground pork 3 large, whole eggs, lightly beaten 3 large egg yolks, lightly beaten 3 tablespoons finely chopped fresh flat-leaf parsley 3 tablespoons finely chopped fresh oregano 1 1/2 cups freshly grated Parmesan cheese Coarse salt and freshly ground pepper...

Treats that don’t have to be baked in the oven are the best kind of treats in my opinion. No-Bake treats are perfect to make all year long. If you’ve ever had a Scotcheroo bar these Cornflake bars are pretty similar but use Corn Flakes instead of Rice Krispies cereal. The prep is super easy and can be done in the microwave or on a stovetop! I combined the sugar and syrup with peanut butter together in a microwave safe bowl and let the microwave cook for 1 min and 30 seconds....

Ingredients 1 onion, chopped (about 1 1/2 cups) 2 tablespoons fresh ginger, finely chopped 1 pound (2 1/2 cups) frozen peaches, sliced 1 cup packed light-brown sugar 1/3 cup white-wine vinegar 1/2 cup golden raisins Preparation In a medium saucepan, combine 1 chopped onion (about 1 1/2 cups), 2 tablespoons finely chopped fresh ginger, 1 pound sliced frozen peaches (2 1/2 cups), 1 cup packed light-brown sugar, 1/3 cup white-wine vinegar, 1 cup water, and 1/2 cup golden raisins....

Ingredients 6 ounces cream cheese 1/3 cup confectioners' sugar 1/2 teaspoon salt 1 cup creamy peanut butter (not natural) 1/2 teaspoon pure vanilla extract 1/2 cup heavy cream Preparation Beat cream cheese and confectioners’ sugar with a mixer on medium speed. Add salt, then peanut butter, then vanilla. Whisk cream until soft peaks form, then fold into peanut butter mixture. Use immediately, or cover and refrigerate for up to 2 days....

Ingredients 5 tablespoons extra-virgin olive oil 2 pocket pitas, split open 1 package sheep’s-milk feta cheese (8 ounces), coarsely chopped 1/4 cup plain whole-milk yogurt, preferably Greek 2 tablespoons fresh lemon juice 3 tablespoons coarsely chopped fresh flat-leaf parsley 4 radishes, quartered and thinly sliced (about 1/2 cup) Preparation Preheat oven to 350 degrees. Using 2 tablespoons oil, brush insides of pita rounds. Cut each round into 6 wedges. Arrange wedges in a single layer on a baking sheet, oiled sides up; toast until golden brown and crisp, 7 to 10 minutes....