A picnic is nothing more than eating in the great outdoors. All you need are fun finger-friendly dishes and a sense of adventure. Robin has a week's worth of outdoor eating ready to go, with a healthy grilled peach dessert to top it off.
From Mexico to Italy to Morocco, Robin gets inspiration for three fast weeknight meals on the fly including Moroccan style Tilapia With Mango. For dessert, Robin uses a surprise ingredient to create sweet and light Berry Napoleons.
The slow cooker can celebrate a world of colors and flavors. This week, Robin uses it to make a comforting Maple Orange Chicken and Squash, plus a Creole inspired Black Bean Soup, packed with flavor and color. Then, she changes things up with an easy White Pizza and a rich and colorful side dish.
Don't get cooped up with the same old recipes week after week. Robin shows you two unique dishes using rotisserie chicken, plus an easy shrimp dish. And for dessert, Banana Splits with Warm Sauteed Bananas.
You can make an Asian-style peanut sauce with simple pantry-staple ingredients in just minutes. This nutty and delicious concoction plays into a week of fresh-tasting meals.
This week Robin’s going international with a slew of healthy and delicious recipes that build on each other. A platter of roasted veggies becomes a Moroccan Stew one night and Eggplant Caponata the next. Chicken Kebabs turn into another meal of Chicken Curry, and the rice for the curry becomes an exotic and easy rice pudding for dessert another night. Easy and international!
Repetition can be boring, especially when it comes to food. But preparing three delightfully different meals is easier than you think. With just a little planning, you can enjoy the diversity of chicken, pasta and fish in a snap, with time left over for a sweet cherry parfait.
Finding the right accompaniment for a dish, whether it's a side, sauce or spice, can make an ordinary dish extraordinary. Robin plays meal-matchmaker, and you enjoy the benefits!
Fresh ingredients bring life to any main course, and nothing does this better than vibrant salads. Today, Robin sides three main courses with complementary salads, then brings more freshness to the table in a banana empanada dessert.