Go Greek with this salad and Shish Kabobs with Spanikopita Orzo!
This dish is super affordable and easy to make. It’s elegant enough to serve for a special dinner.
This salad is a variation on the classic Caprese salad – here, Rach uses roasted tomatoes and smoked mozzarella. Try serving it alongside Zucchini Fettucine.
Pinching the handmade dumplings in this recipe is a perfect task for small hands!
This crunchy fish sandwich comes with its own slaw!
Mashing half of the peas lets you dress up plain old peas in a whole new way – a creamy consistency and minty flavor jazzes this dish up.
This colorful meal will be a crowdpleaser – enjoy it with your family or make extra for guests!
Even picky eaters will eat their veggies thanks to this lasagna!
Rachael made this easy, tangy salad at the 2009 South Beach Wine & Food Festival Kidz Kitchen!
This unique salad is full of sweet and bite from the strawberries and the sharp arugula.
This recipe turns classic fall flavors into a delicious pasta casserole!
“Eat your vegetables” takes on a whole new, delicious meaning with these cheesy-veggie pancakes.
A whole new way to serve up Brussels sprouts!
Kids with food allergies will be excited to try these Chicken Potpie Bowls, which are gluten- and dairy-free. Try serving with a side salad of mixed greens and halved grape tomatoes.
This sweet and savory snack is easy to make for a crowd and is perfect for nibbling ahead of Thanksgiving turkey-time and at holiday gatherings throughout the season. Young chefs can help cook the apples and onions as well as put the crostini together.
