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Recipes

Pork and Veal Schnitzels with Red Cabbage, Apple Sauce and Potato Pancakes

Pork and Veal Schnitzels with Red Cabbage, Apple Sauce and Potato Pancakes

You can make all or just parts of this hearty fall meal.

Serves 6

Grilled Lemon-Orange Chicken with Roasted Garlic and Rosemary Brown-and-Wild Rice

Grilled Lemon-Orange Chicken with Roasted Garlic and Rosemary Brown-and-Wild Rice

This zesty, good-for-you recipe is perfect for a family dinner. "Pickling" the meat with citrus makes for a quicker prep time.

Serves 4

Greek Burgers with Feta Sauce

Greek Burgers with Feta Sauce

Greek-style chimichurri and feta sauce pack a delicious flavor punch. You can also serve the three-ingredient sauce with cut veggies, pita chips or dolloped on salad.

Serves 4

Vegetarian "Veg-Head" Beans

 
SUBMITTED BY:
Rachael Ray

Try these beans as a side for your favorite southwest or Mexican meal, or as a vegetarian topping option for Rachael's NYC Sizzling Soft Taco with Southwest Roasted Chicken and Corn Relish.

Serves 4

INGREDIENTS:

  • 1/4 cup canola oil  
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/2 small red onion, finely chopped
  • 1 clove garlic, minced or grated
  • 1 can black beans or kidney beans (15 ounces), drained
  • 1 teaspoon ground cumin (1/3 palmful)
  • Salt and pepper
  • 1 tomato, chopped
  • 2 scallions, finely sliced

DIRECTIONS:

  1. Place a medium size saucepot over medium heat; adding the oil. Add the jalapeño, red onion and garlic and cook for 3-4 minutes, or until slightly tender. Add the beans and cumin and mash together. Season the beans with salt and pepper and mix in the tomato and scallions.
  2. Reduce the heat to low to keep the beans warm, stirring every now and then to keep them from burning. If the beans dry out before you are ready to use them, add a splash of water. 
 


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