Nothing says spring like the first-of-the-season asparagus, paired here with shiitake mushrooms.
Livened up with a touch of spice, simple chops are tasty and succulent. Serve with the Grilled Coleslaw, which you can start by grilling the cabbage first to toss with the warm dressing while the chops sizzle.
We promise you won't miss the tortilla chip in this vegetarian take on the classic Mexican dish.
Chimichurri sauce hails from Argentina. It’s traditionally made with parsley, garlic and vinegar, among other seasonings, and served alongside grilled meat. Serve over our Herbed Double Rack of Pork.
This tastes like the Greek spinach and feta pie (spanakopita) without the pastry.
Sprinkled with Christmas candy cheer, these haystack cookies come together in a cinch. If you're not a fan of white chocolate, try our Chocolate Haystacks.
Roasting cauliflower gives it a sweet and slightly nutty flavour. Stir in the Parmesan immediately so that it melts from the heat of the cauliflower.
