Potato Sandwich Buns by myra byanka

Soft and fluffy buns for burgers, hot dogs, and other sandwiches.

Corn Fritters by Ryan Fillhardt

The Stinking Rose ® Garlic Rose Relish by Andrea Froncillo

Microwave Cleaning Tip by myra byanka

Clean food splatters easily using this non-chemical method.

Wasabi Cream Sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Wasabi Cream Sauce

Asparagus Almandine by Salad Foodie

From the description of this recipe reads: "Something magical happens when asparagus meets almonds and lemon. Crispy nuts, tart citrus and ... asparagus combine to make a taste sensation. This side dish is elegant for any entertaining party, but easy enough for any ordinary meal." I made half the recipe following instructions and…

Lime & Mint Jelly by Salad Foodie

Tart and zesty, this jelly makes a nice gift for the holiday host or hostess. Lime is the predominant flavor, with a “hint of mint.” Serve it with crackers and cream cheese, or put it out when you serve lamb or other meats. Use it as you would marmalade, on toast or biscuits. If you like lime, you will love this lip-smacking sweet…

Delicious Edamame, Spinach Hummus by Skinny Kitchen with Nancy Fox

You'll just love this easy to make dip. It’s loaded with such good-for-you ingredients. Unlike most hummus, which is made mostly of garbanzo beans, tahini, garlic and olive oil, this ones unconventional. Our green colored hummus has garbanzo beans, garlic and hummus, but you’ll love the addition of edamame and fresh spinach. Talk…

Gingered carrots by Brett Ede

Mahi Mahi pan grilled fillet by Arturo Féliz-Camilo

A simple and tasty way to prepare mahi mahi

Christmas Apple Salad by Salad Foodie

Red and green color apples make a Christmas statement for this fresh, healthy and simple fruit salad. Select apples for the deepest color you can get, but not too tart, as there is no added sugar or sweetener in this recipe. Suggestions: Apples with predominant red and/or green skins might include: Red Delicious, Red Jonathan,…

Peach Rum Sauce by Salad Foodie

Lip-smacking delicious! A spoonful of this delicately flavored luscious sauce turns ordinary desserts into memorable treats. Warm and serve over ice cream, or use for French toast or your morning breakfast bread. The first time I made this recipe (found on freshpreserving.com) I was skeptically cautious, canning it in small jars to…

Sauce Diable by Roland Passot

Serve with my Roasted Loch Duart Salmon with Chanterelle Mushrooms

Jackfruit Macaroons by Rianne

Psari Plaki by Kyra Martin

I copied this from The Essential Mediterranean Cookbook. I only changed it slightly.