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.
Our cravings, moods and schedules all dictate how and what we eat. Whether you're looking for a nice meal to sit down to, or something casual you can pick up with your hands, Robin's got your week covered.
Robin takes your workweek favorites world-wide by adding exciting international flavors. Globetrotting has never been easier and there's even time for a cocktail!
Sauces and toppings are exciting to cook with as they invigorate any main ingredient! Tuna in Tomato-Tarragon Broth becomes Tuna-Pesto Melts on Rye, served with a perked-up Romaine Salad With Candied Walnuts and Grapefruit. Chicken goes international with green curry sauce, and for dessert, Cinnamon-Spiked Blueberry Sauce transforms frozen yogurt into a gourmet treat.
After a long day you want dinner to be ready pretty darn quick! Robin shows you some weeknight meals that come together in a snap. In the mix are Robin's foolproof coconut shrimp. She'll also make a fun main dish with smoked salmon and a terrific cream of broccoli soup. By prepping ahead, and morphing a few basic ingredients, dinner is served!
Robin has a trio of jazzed up dishes to take you through the week: Steak with Bourbon-Thyme Sauce, Not-So-Philly Cheese Steak Egg Rolls and Clams over Angel Hair pasta.
The freezer can be your best friend when it comes to making dinner for a weeknight meal. Baked ziti freezes well, so we'll make a double batch and bank one for a rainy day. Pork loin is a terrific freezer staple too and will yield enough to make two delicious dinners without much work. And for dessert, we'll dress up frozen yogurt with a peanut fudge sauce.
Give thanks this year for a simple Thanksgiving menu! Robin shows an easy way to make a flavorful roast turkey with stuffing, then turns it into a hearty Shepherd's Pie for later in the week. And the pumpkin pie is reborn in elegant espresso cakes.
Robin shows you how to get "stick to your ribs" flavor using a slow cooker for two tasty weeknight meals: Barbecued Ribs with easy sides and a Stuffed Squash. Later in the week, it’s a BBQ twist on pizza and a satisfying Apple-Cranberry Galette.