Probably one of my favorite ways to serve salad is with some sort of fruit in it. When strawberries are in season, I slice them in half and toss them with crisp lettuce, creamy cheese and chicken or steak. The sweetness mixed with all of the other ingredients makes for a bowl of deliciousness. This Spicy Chicken & Strawberry Salad would make a great weeknight meal. Broil the chicken with our Smoky Honey Habanero rub and while it's cooking, toss some greens, strawberries, crumbled bleu cheese and dice avocado. Make a quick vinaigrette (recipe below) and top with sliced chicken and dinner is served.
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Chicken yakitori, otherwise known as grilled chicken skewers, is a fast and easy way to get a delicious dinner out on the table. This recipe makes the yakitori a year-round favorite by using the oven's broiler, but the skewers work out great on a grill, too. 
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These are a spin on the popular bacon-wrapped dates; I just add a nutty twist to it. If you’re not in the mood to fry, skip the grapes (although I strongly suggest you don’t), but making the peanut-honey-cayenne purée to stuff the dates with is a must.
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These light kabobs are a perfect complement for summer salads or on top of a bed of couscous or quinoa pilaf. Click here to see 6 Great Grilling Recipes
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This classic Italian recipe is easy and fast to make, and delivers the authentic tastes of Pasty's restaurant in New York City right to your dinner table.
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Salmon with Chesapeake Corn, Tomato, Avocado Salad
Cooking fish is a quick and easy way to get a healthy meal on the table. Tessemae’s All Natural shares this delicious lemony salmon recipe with a corn and avocado salad. The salmon marinates for 30 minutes but only takes 4-6 minutes to cook in the broiler. What could be easier than that? Click here for more of our best salmon recipes.
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Recipe available from the Caribbean Shopping Channel
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Mix up your appetizers and try this easy artichoke dip with bison sausage. 
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There's nothing better than a brownie, and these s'mores brownies take the favorite dessert to the next level by adding the elements of a s'more to it.Click   Click here to see More S'mores Than You Know What To Do With.
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Roasted Artichoke Hearts with Potatoes and Olive Oil
This is a springtime country dish from the island of Milos in the Cyclades islands. Click here to see My Big Fat Greek Easter.
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Leeks
I began making frittatas regularly when our family transitioned from the pancakes-or-waffles-every -weekend phase into more "grown- up" breakfasts. As in much of my cooking, I believe I first learned to make a frittata from Julia Child, in one of her books or her television shows. You can whip up a frittata for any meal: for a weekend breakfast, or with a green salad for lunch, or supper. The frizzled leeks are inspired by a dish served at Union Square Café in its early years. It was the first time I saw the word "frizzled." "Fun word," I thought, and asked Danny Meyer where it came from. "My grandmother. Louise Meyer used to serve mashed potatoes with fried onions on top," he said. "When we opened Union Square Café in 1985, we substituted rutabaga for the potatoes, and leeks for the onions. That became our 'Mashed Turnips with Frizzled Leeks.' To avoid using the word 'fried,' I landed upon 'frizzled.' After that, frizzled leeks found their way onto everything from mashed potatoes to scallops, an omelette, red snapper, and just about everything except for ice cream." If you don’t have leeks, then thinly sliced onions, pan-roasted asparagus tips, and crisped bacon all work fine. Concerning culinary substitution, I think of the Russian proverb that my grandpa Jan would trot out about many things in life: "If no fish, then lobster will do." Apparently, lobster prices under the czar were less steep than they are in present-day America, but I took his point.  As I noted earlier, Parmesan cheese has a lot of umami, which contributes to the high FPC of this recipe, especially when I top the finished frittata with some cherry tomatoes charred at high heat and pepped up with crushed red- pepper flakes. Click here to see Smart Food: A Diet for Food and Wine Lovers.  
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Rosemary-Lime Wild Alaska Salmon Kabobs
These light kabobs are a perfect complement for summer salads or on top of a bed of couscous or quinoa pilaf.
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