Recipe by Christine Byrne Photo by Lauren Zaser INGREDIENTS 1 medium spaghetti squash 1 tablespoon olive oil Kosher salt & freshly ground pepper 6 slices bacon, cut into 1-inch pieces 1 tablespoon red wine vinegar 1 tablespoon maple syrup 1 5-oz. bag baby spinach 2 ounces soft goat cheese (or Feta), crumbled PREPARATION Preheat the oven to 400 degrees and line a large rimmed baking sheet with parchment paper. Cut about half an inch off of the top and bottom of the spa

Ingredients: 6 large eggs 1/3 cup milk, half & half, or oatmilk 2 T. butter 1 T. olive oil 1-1/2 cups chopped/thin sliced potatoes (I...

From Food Network Magazine, Nov. 2018 This has become a favorite Thanksgiving salad for our family. We use feta in place of goat cheese. 1 bunch small to medium carrots with tops, trimmed and halved lengthwise 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/4 cup sliced almonds 2 tablespoons sherry vinegar 1-1/2 teaspoons honey 1-1/2 teaspoons dijon mustard 1 small shallot, thinly sliced 6 cups baby spinach (about 4 ounces) 1 head red lea

Puree in a blender until smooth: 1 chopped small avocado 1 frozen sliced banana 3/4 cup unsweetened almond milk 1 cup baby spinach 1/2...

This recipe is an adaptation of a recipe from Magnolia Journal, Issue 11, which inspired me to create and feature flatbread recipes for...

From Food Network Kitchen, Food Network Magazine, April 2014 Serves 6 to 8 2 15-oz. containers part-skim ricotta cheese 1 10-oz....

From Better Homes and Gardens, May 2007 Ingredients: 1 9-oz. pkg. refrigerated four-cheese ravioli or tortellini 12 oz. baby pattypan...