The Kitchen serves up delicious double-duty dinner ideas and rollover recipes to enjoy over and over again! Jeff Mauro goes to the lighter side with his Lettuce Wraps with Mushrooms and Tofu, Katie Lee Biegel rethinks a classic with Southwest-Style Tofu Stuffed Peppers and Sunny Anderson gets her veggies in with her Roasted Eggplant and Butternut Squash with Simple Tzatziki Sauce. Then, Geoffrey Zakarian uses a sweet treat in both his Ricotta Tart with Plums and Whipped Honey and his Bees Knees with Whipped Honey.
Spending three years on tour left Trisha Yearwood without her own garden, so she decided to sign up for a CSA box. Trisha loves fresh produce but can't always grow it herself, so the box is a perfect way to keep her on track and support local farmers. She's playing around with healthy recipes to feature the box contents, like Winter Ratatouille, Shrimp and Veggie Parchment Pouches and Farro with Caramelized Veggies. For a sweet finish, she makes Roasted Pears with honey herb yogurt.
Inspired by the baked feta-and-tomato pasta that became an internet sensation, Valerie Bertinelli makes a creamy, savory dip that comes together in no time, making it perfect for spontaneous get-togethers and holiday parties.