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6 days ago | 
womansworld.com | Charles Grayauskie
I love this time of year! Up where I live by mid-April sub-freezing temperatures are usually behind us (I hope I didn’t just jinx it!). The daffodils and forsythia are in full bloom all over town. And I, for one, am craving seasonal veggies and lightened up meals. That’s what inspired this Spring Salad with Avocado recipe. It speeds to the table in practically no time. Plus, it’s loaded with good-for-ingredients. Fresh asparagus is absolutely yummy and it’s rich in antioxidants.
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1 week ago | 
womansworld.com | Charles Grayauskie |Julie Miltenberger
I admit, beer is not my go-to alcoholic beverage of choice. That said, I am a big fan of adding a little lager to soups, stews, chili and even some desserts. It’s a secret ingredient that adds depth and can enhance flavors already there. That’s why I love our Creamy Beer Cheese Soup recipe. This warming bowl is ready to eat in less than 30 minutes! Plus, it’s super-satisfying and makes a delicious quick-fix lunch. We sauté carrot, potato and leek in melted butter to add even more richness.
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1 week ago | 
womansworld.com | Charles Grayauskie |Julie Miltenberger
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1 week ago | 
miamiherald.com | Charles Grayauskie
3 red, yellow, and/or green peppers, cut into 1"-thick slices 1 onion, cut into ½" wedges 2 Tbs. fresh rosemary sprigs 3 Tbs. oil 3 cups red and/or yellow cherry tomatoes 1 1/2 lb. flank steak Heat oven to 425°F. Coat large rimmed baking sheet with cooking spray. In bowl, toss peppers and onion with rosemary, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Spread in single layer over baking sheet. Roast until almost tender, about 15 min. Toss tomatoes with 1 Tbsp. oil and 1/4 tsp. salt.
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2 weeks ago | 
ledger-enquirer.com | Charles Grayauskie
Instructions Prepare grill for medium-high direct-heat cooking. Halve cucumber and carrot lengthwise; thinly slice. Drain and slice beets. Sprinkle steak with 1/4 tsp. salt and 1/4 tsp. pepper; grill, flipping once, 3-4 min. per side for medium-rare. Let rest 10 min.; thinly slice. Arrange lettuce, beets, broccoli, cucumber and carrot on platter. Top with sliced steak. Sprinkle with crumbled goat cheese. Drizzle with Honey-Scallion Vinaigrette.
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2 weeks ago | 
yahoo.com | Charles Grayauskie
With grilling season fast approaching, I've been craving a fired-up fiesta. That's why I love this Steak & Cheese Toss recipe. It's great for a backyard barbecue, but you can cook it on a grill pan on the stove any time of year. It comes together in just 30 minutes for a fast weeknight meal. Best of all, it's packed with good-for-you ingredients. Plus, we have a few shortcuts to make it even easier. Beets are loaded with nitrates which can help lower blood pressure.
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1 month ago | 
womansworld.com | Charles Grayauskie
Now that the warm weather is just around the corner, I’ve been craving lighter meals and side dishes. Trouble is, for some, low-carb can mean boring and bland. If you feel the same, then you have to try our Low-Carb Dishes recipes. They packed lots of good-for-you ingredients plus, they’re absolutely yummy. Lemon Chicken and Vegetables starts with bone-in chicken pieces so it cooks up faster than a whole bird.
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1 month ago | 
charlotteobserver.com | Charles Grayauskie
Instructions Heat oven to 400°F. Cook barley according to package directions; reserve. Cut tops off tomatoes; scoop out flesh. Reserve flesh, shells and tops. In nonstick skillet, heat oil over medium-high heat. Add onion and pepper; cook, stirring occasionally, until softened, about 5 min. Add zucchini, eggplant, thyme and reserved tomato flesh; cook until tender, about 15 min. Stir in barley, salt and pepper. Divide mixture among tomato shells; transfer to 2-qt. baking dish.
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1 month ago | 
womansworld.com | Charles Grayauskie |Julie Miltenberger
One of my favorite things about summer is seeing the farmer’s market pop up in town again. The stands are teeming with bushels of in-season produce. Everything is so colorful! I’m like a kid in a candy store and can never resist buying bagfuls of fresh veggies. Then when I get home I think: OK, now what? That’s why this Ratatouille Tomatoes recipe so perfect. It’s a fun twist on a classic Provencal vegetable dish.
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1 month ago | 
bnd.com | Charles Grayauskie
Let’s face it, no one likes to come home after a long day and slave over the stove. That’s why I’m always on the look-out for delicious dishes that are easy on the cook yet still satisfy hungry appetites. If you’re like me, then you have to try this Chicken, Spinach and Goat Cheese Salad recipe. It’s ready to eat in just 20 minutes. Best of all, it’s so fresh and colorful, everyone will be dying to dig in.
