green salads | Food Network

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Right On Budget

Episode | From: Healthy Appetite with Ellie Krieger

Eating healthy doesn’t deserve its expensive reputation and Ellie has some great ideas for nutritious meals that won’t break the bank. There’s a scrumptious Chopped Nicoise Salad that’s so good for you and cheap, cheap, cheap, plus a 3 Bean and Beef Chili party for 6 people--with all the sides including a cool Green Avocado Dip for just 5 bucks a head. She'll also share tips and strategies to make your money go much further.

Naples

Episode | From: Emeril's Florida

Emeril travels to the southwest Gulf coast of Florida to explore the rising culinary scene in Naples. On his first stops Emeril goes Italian at "Osteria Tulia", one of the hottest restaurants in the Naples area. Emeril's next stop is "Mereday's Fine Dining", a waterfront restaurant serving contemporary cuisine based on the freshest, seasonal and finest available ingredients. His last stop is "Pinchers Crab Shack" which is best known for their stone crab but also is recognized for having the freshest fish in the Southwest Florida. Emeril finishes the episode by preparing another of his Florida seafood favorites, Crab Louie Salad with Florida Greens.

Pantry Dinner

Episode | From: Easy Entertaining with Michael Chiarello

When dinner is down to the wire or you're too tired to cook, a meal straight from the pantry is the way to go! Michael teaches us the essentials of a well stocked cupboard to make quick and impressive meals for impromptu guests. Who knew it was so easy? Gameplan Hour Before Dinner (made with guests): Mash anchovies and capers for puttanesca sauce Steam skins off of canned tomatoes for bruschetta Put marinara sauce, clam juice, black pepper in sauce Pit and chop olives and add to the sauce. Add mashed anchovies and capers combination to the sauce. Add fresh oregano. Chop steamed tomatoes for bruschetta. Chop prosciutto and cook on stovetop to add as bits to salad. Mix salad dressing: chopped tarragon, Dijon mustard, gray salt, sherry vinegar Make poached eggs for salad. Prepare greens. Make bruschetta on grill and then top with chopped tomatoes, basil & olive oil Make pasta Dinner Party: Serve salad, pasta puttanesca with bruschetta After dinner, make espresso Make dessert: hazelnut gelato with steamed milk, biscotti and then add hot espresso Wine Recommendation Chiarello Vineyards Cabernet

Virginia

Episode | From: Food Network Specials

In Richmond, Virginia the Jefferson Hotel is a building of sophistication and history. Diners head to Lemaire for a meal with the same finesse. G meets with Chef Walter to see his take on the fried green tomato. Award-winning chef Jason opened Comfort to serve local ingredients with his own style. He shares with G his techniques on preparing braised pork and sides in his 'comforting' restaurant. Lavender Field Farms offers fresh honey, herbs, eggs, and beauty products all prepared fresh on the premises. G gets to experience a day in the life at the farm with owner Nicole before preparing a simple but summery skirt steak salad with a honey-citrus dressing.

Backyard Lobster

Episode | From: Easy Entertaining with Michael Chiarello

Michael shows you the Chiarello version of the classic Lobster bake including recipes for Grilled Potato & Green Onion Salad; Grilled Baguettes w/Old Bay Butter plus Cake Doughnut Bread Pudding Gameplan Day Before Party: Zest lemons for Old Bay Butter Simmer Old Bay Seasoning and Extra Virgin Olive Oil, cool in an ice water bath, and blend in food processor with sweet butter, lemon zest, gray salt, and black pepper. Cover and refrigerate. Slice and boil potatoes for Potato and Scallion salad. Toss boiled potatoes with olive oil, salt, and pepper. Slowly cook bacon for Potato and Scallion salad. Whisk leftover bacon fat and olive oil, mustard, champagne vinegar, shallots, Italian Parsley, salt and pepper for potato salad vinaigrette. Season Scallions with salt, pepper, and bacon fat mixture for potato and scallion salad. Grill scallions and potatoes. Slice ingredients for potato scallion salad and separate onto a plate. Cover and refrigerate. 1 Hour Before Party: Start charcoal for lobster bake. Fill galvanized tub with seaweed, lobsters, corn, partially boiled potatoes, clams, and chardonnay. Cover with damp burlap and set tub on charcoal to bake for 45 minutes. Break up donuts and raisins in the bottom of a pan for bread pudding. Cream sugar and sweet butter in a food processor for custard. Mix in eggs, vanilla, cinnamon, and cream. Pour custard over donuts. Cover with foil and bake. At the Party: Pour out the tub of lobster onto a newspaper covered table. Serve with lemon, Old Bay seasoning, and salt. Lightly grill linguisa on the grill. Toast baguettes on the grill and smother with Old Bay butter. Combine ingredients for potato and scallion salad. Cover with vinaigrette and season with gray salt. Remove foil from bread pudding and crisp in the oven for 10 minutes. Melt butter for Rum sauce. Stir in powdered sugar and thin sauce with dark rum. Pour sauce over bread pudding and serve. Eat and Enjoy!

Let's Celebrate with Stella McCartney

Episode | From: Mary McCartney Serves It Up

It's a family affair when Mary McCartney's sister, fashion designer Stella McCartney, drops by to taste test Mary's incredible party dishes and pitch in with the cooking. They're in the mood to celebrate and toast the holiday season with fruity Stella Bellini Twists named in her honor. Stella gives her verdict on Crispy Coated Mushrooms with Green Dip, the Perfect Party Pie guaranteed to impress and incredible Jewelled Chocolate Bark Crunch. Then it's a sister act in the kitchen as they join forces to make a stunning Roasted Toasted Salad inspired by their mom and reveal tips on entertaining freezer essentials. Mary and her little sis are reminiscing, sharing family stories and revealing who is the naughty one, with plenty of sibling rivalry and fun in the kitchen.

Surprise Party

Episode | From: Easy Entertaining with Michael Chiarello

Hosting a surprise party shouldn't stress you out. We'll show you how to make an easy get together that your guest of honor will never see coming. Gameplan Day Before Party: Assemble, mix and refrigerate Blue Cheese Caesar Dressing for salad. Mix topping for Strawberry, Rhubarb and Banana Crostata, refrigerate. 2 Hours Before Party: Blind bake tartlet shells for the Caprese Tartlets. Mix, whisk and refrigerate Roasted Garlic Vinaigrette for Shrimp Spiedini. Slice tomato and mozzarella for the Caprese Tartlets. Assemble and then bake the Caprese Tartlets. 1 Hour Before Party: Chop and mix filling for Strawberry, Rhubarb, and Banana Crostata, place in baking dish, sprinkle with topping. Set aside till ready to bake. Wash then shred the salad greens, toss with Blue Cheese Caesar dressing and place in Romaine leaves for serving. Wrap, skewer and grill shrimp for Shrimp Spiedini. Top with Roasted Garlic Vinaigrette. At the party: Place the Strawberry, Rhubarb and Banana Crostata in the oven to bake. Eat and Enjoy!

Solo Pollo

Episode | From: Easy Entertaining with Michael Chiarello

All of your poultry questions will be answered today because we’re serving the best and easiest birds around. It starts with our Crushed Chicken and ends with our fluffy meringue eggs in a green custard nest. Gameplan Day Before Party: Coat bread cubes to make croutons for Pea Panzanella Mix and blanche pea dressing for Pea Panzanella, refrigerate for party Pull croutons for Pea Panzanella, set aside Morning of Party: Mix and puree pistachio custard for Meringue "Eggs" with Pistachio Custard and Chocolate Drizzle Mix and poach meringue eggs for Meringue "Eggs" with Pistachio Custard and Chocolate Drizzle 45 Minutes Before Party: Season and brown chicken for Chicken Ala Vendimia Mix pea dressing with coated croutons, pour into spring mold for Pea Panzanella Reduce sauce for Chicken Ala Vendimia At Party: Unmold Pea Panzanella, top with salad Add grapes to Chicken Ala Vendimia and serve Eat and Enjoy: Assemble and serve Meringue "Eggs" with Pistachio Custard and Chocolate Drizzle Eat and Enjoy Dessert.

Quick and Low Carb Easy Gourmet

Episode | From: Low Carb and Lovin' It

Chef George Stella is joined by best-selling cookbook author Dana Carpender to prepare some of her favorite quick and easy, low carb gourmet meals. Together they make a heaping fresh spinach salad topped with toasted pecans; a feta-spinach salmon roast; a dish Dana calls "Little Mama's Side Dish" which uses chopped cauliflower as its base mixed with green pepper, chopped onion and sautéed bacon; and finally a simple dessert called strawberry cups topped with a pretty fanned strawberry and a dollop of homemade whipped cream. Top 5 Tips 1. Cauliflower is a great stand-in for potatoes and rice, adding texture while picking up the flavor of whatever it is cooked with. 2. Low carb is about freshness, but not everyone has time to prepare a fresh meal everyday. Stay healthy by preparing things in large quantities and saving the leftovers. Protein-packed chilis and meat roasts are easy to make and can last for days in the fridge. 3. Watch out for unsuspecting veggies. Onions are what George calls a "borderline vegetable" since it contains so many natural sugars. Limit yourself by using one onion for up to four different meals. 4. Olives are a great salty snack alternative for low carb diet programs. 5. Berries are an excellent choice for low carb dieters. They are lower in sugar than their fruit counterparts and are packed with anti-oxidants.

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Showing 1,201 - 1209 of 1,209 results for green salads