Veggies

Rachael says, "I love bread salad, so I thought to myself: What would happen if you heated it up? The result is a thick, hearty stoup. Maybe this will become a new classic!"

Your picky eaters won’t suspect a thing when you hide the spinach in this dish!

Serve with crusty whole grain bread – a lot easier (and healthier) than making pastry! Frozen peas are absolutely fantastic in “stoups” and pastas but the little green guys don’t need much time to cook, so I just add them at the end so that they keep their bright color and don’t go all mushy and gray. –RR

The eggs in this recipe are a new version of Birds in a Nest – the polenta being the nest here. The sausage dish dates back to Columbus. It’s an oldie but a goodie and better than ever when served with these eggs. Tip from Rachael: Muffin tins hold six portions, so two people get two eggs or everyone gets 1 1/2 – your call. I could eat four all by myself, easy!    

These meatballs are a bite-size take on Buffalo wings with some veggies alongside for good measure! Serve with Greek Nacho Bowls to have a variety of snacks to munch on while cheering on your favorite team.

This delicious Asian-inspired party starter can also be made with chicken.

Rach goes heavy on the "dip" by turning this classic sandwich into a soup!

This recipe features seven different ways to prepare ranch dip – one for every day of the week! The ingredients listed are for the tangy ranch base. Check out the preparation instructions for additional ingredient ideas.

This hearty dish incorporates all the flavors of Sicilian cooking in one delicious stew! Be sure to serve with some crusty bread for mopping!