A twist on the classic, this smoky egg salad gets its kick from Spanish smoked paprika and sweet caramelized onions. Serve it in lettuce boats, or tucked into a pita.
Pack this baby kale and cabbage salad with lots of mix-ins, and toss everything in a lightened-up Greek yogurt dressing. Main dish or side, depending on how much you add to it!
You'll find versions of this seafood chowder throughout Prince Edward Island and Atlantic Canada. It's easy to make at home, with fresh clams from your fish market, and any other seafood you enjoy. Gluten-free, too.
Serve this asparagus, mushroom and goat cheese breakfast casserole for brunch, or for dinner, or for a party. And if you don't have asparagus, use any vegetables in your market.
This creamy tomato soup, so quick and easy to make from scratch, will bring back memories of the very best lunches when you were young. Serve it with a grilled cheese sandwich, of course!
Risotto made with brown rice takes a bit longer to cook, so get your pressure cooker on for this recipe. Asparagus, mushrooms and toasted almonds bring out the flavor of the creamy rice.
Not your mother's egg salad, but an easy one made with leftover hard-boiled eggs. Add avocado for creaminess, jalapeño pepper for kick, and lime to make the other flavors pop.