Valerie Bertinelli uses two different kinds of kale to give this salad an appealing hue and texture. Buttery pine nuts, a garlicky, lemony anchovy vinaigrette and a shower of grated parmesan adds tons of flavor.
Ronnie Woo shows how to make one of the fastest and easiest dinners possible. This dish combines tender shrimp with fresh garlic and basil for a delightful weeknight dinner.